Food and Wine
Most of us have heard that there are certain wines that accent certain foods. There are certain pairings that work wonderfully, and there are certain pairings that are not so delectable. For the average cook who is planning a dinner party or perhaps a romantic date night in, just what these pairings are may leave one scratching their head in wonderment. A little research is necessary to find out which combinations are amazing, simply ordinary, or just plain awful. One must know both what to strive for and also what to avoid.
Food and Wine – Tricks of the Trade
In the endeavor of magnificent food to wine matchmaking, please do not make the mistake of thinking that opposites attract. If you prepare a bland, mild tasting meal, do not pair it with a strong, intense wine that is high is alcohol content. This makes for a bad combinations in which the wine overpowers the food and and you come away forgetting what you ate, but feeling a slight wine buzz. If you are preparing a meal that includes rich creamy sauces or deep fried foods, don’t be afraid to throw in a wine such as Sauvignon Blanc or Muscadet. These are high acidity wines that pair well with fatty, rich dishes. Also, these acidic, tart wines go great with food that are tart as well: think vinaigrette on a salad. A high tannin wine is a great wine to serve with foods that are high in fat. Tannins are astringent, and that quality cuts through the viscosity of the fat in the food. (Viscosity is the quality of a liquid that does not flow well, such as honey.) The idea of a wine helping a fatty meal to flow better through the digestive system is really quite appealing. Send that fat through! Another food and wine pairing tip is this: if you have a wine that you are wanting to showcase, such as an older vintage bottle, remember that these older wines tend to have a more subtle flavoring. It is therefore not a good idea to serve a wine of this type with a complex dish. You should instead make something more simple so that the special wine will truly be the center of attention in the meal. Above all, remember to think of wine as a condiment. It should complement a meal and make the food taste better. The wine should not overpower the food, and the food should not overpower the wine. And, don’t forget the wonderful pair–wine and cheese. There’s nothing complicated about this one. Red wines go wonderfully with mild to sharp cheese. Pungent cheese should go with a sweeter wine.
Food and Wine – Ways to Learn More
When it comes to being an expert on the subject of serving the best combinations of wine and food, there are many resources to utilize. One can simply use the internet to search the topic, take classes, read books, watch cooking shows,and buy special cookbooks, just to name a few ways. Of course, one can also just use the good old method of trial and error! There are very few combinations that would be simply horrible, and in experimenting while following a few guidelines, it is possible that the very best combinations could be stumbled upon by chance!