Pairing Food & Wine....
Balance: Meats with sauce. Use the sauce to select the wine not the meat. Heavier red meats with no sauce, heavy reds.
Contrast: Sweet wines go with sour or acidic food. Subdued & complex older wines are good with simple foods. Heavy sauces decrease light wine palate.
Spicy foods: Fruit wines, less tannin are good for hot spicy foods. Also great with salty or smoky flavors.
Rich: Rich and fatty foods like steaks, chocolate are good with Cabernet sauvignon, Merlot, Zinfandel or syrah.
Sweet: The wine should be sweeter than the dish.
Acidic:Tomatoes, citric fruits and some heavy cheeses usually go best with Sauvignon Blanc.
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