Tips to Pairing the Right Wine with Your Food

There are so many different types of foods, and so many types of wines that could go along with them that an inexperienced person can be lost when trying to pair their food and wine. Most people don’t have the knowledge of which wines go with what flavor of food, and therefore they can often make some less than appropriate decisions. Luckily, you can know a few basic tips and rules of thumb that will ensure that the flavor of your wine and food always match perfectly.

First of all, you always want your food and wine to match, so that the flavor balances out. If you are having spicy food, then spicy wine is in order. Milder food calls for milder wine, and richer food calls for richer wine. This one general rule of thumb is almost fail proof. But there’s more you have to consider.

You also have to consider the acidity of the food. If you are have acidic food, then your wine should also be acidic. Flavor is one thing to consider, but acidity is also important. A wine with too much acidity paired with a creamy pasta or soup will mean the food is overpowered and the meal suffers. Less acidic wines with less acidic foods, and the opposite is also true.

One last general guideline, which isn’t strictly followed but is usually true, is that red wine goes with red meat, and white wine with white meat. Chicken and fish are usually paired with white wine, and beef and veal are usually paired with red wine. There are many exceptions to that rule—for instance, poultry cooked in a tomato sauce goes with red wine—but overall that’s one rule you can count on.

If you want proper flavor in your meal, then pairing food and wine properly is essential. Don’t let the flavor of your meal suffer from a lack of foresight or thought about the wine pairing.

 

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