Food and Wine Pairing



Food and Wine Pairing
Pairing the right food with the right wine can be tricky. But with experiment and following a few basic rules you can master the art of food and wine.
Gourmet food and wine tasting are gaining more popularity among the average people nowadays than ever before. Good food and wine are no longer the preserve of the privileged and they have taken celebrations of any occasion to a whole new level. With a little research, experiment and understanding of the basic rules of food and wine pairing you may enjoy a perfect meal, as a unpleasant quarrel can destroy the flavor of both the food and the wine. Try to take into consideration flavor, texture, weight, acidity and select flavors that are complimentary.

Weight Balance
The first basic rule is to understand the weight of your food and your wine and find the balance between the two. The bolder your food, the bolder should your wine be to balance the natural flavors of the dish. Things that you need to take into account are the way your meal is cooked and the sauce served with your dish.

Acidity
Acidity is another element that you need to consider when matching the best wine to your food. A wine with more acidity will cut through fat and make a dish seem less rich. It can also enhance the taste of your food. If your dish is packed with lemon choose a red wine with low tannin - try Pinot Noir.

Sweetness
Another important detail is sweetness. Your wine must be as sweet as your food, or even sweeter, otherwise the wine will taste sour or bitter. Be spontaneous and try chocolate and wine - this is a great way to socialize with friends and family. Ladies, you will love the experiment!

Tannin
Tannin is the drying feeling in your mouth after a sip of red wine which comes from the pit and skin of grapes. Meat is the perfect partner for a wine with lots of tannin. Avoid cheese, eggs and fish with tannic red wines.

What not to Pair with Wine
The absolute no-no with wine is vinaigrette. And the obvious reason for the odd combination of vinegar and wine is because of the acid in both substances. There are also tricky ingredients in some dishes that clash with the acid in wine such as smoked food, yogurt, chili, and ginger. "Don't combine tannic wines with tannic foods".

Wine and Health
Research shows that red wine consumption can be beneficial to our health and it may reduce the risk of heart disease. It is called the "French Paradox". Now there is evidence that those who drink red wine moderately are less likely to develop coronary heart disease. But common sense should be considered as age, build, and health must be taken into account.

Just a rule of thumb, always experiment and drink what you like with your meal. Just because something is proper it doesn't mean you have to do it. Break the rules once in a while because there are no rules when it comes to what you really enjoy with your food or with your wine. Bottom line, eat and drink in moderation and indulge in food and good wine.

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