Food and Wine Pairing Basics: Three Rules to Make Food Taste Better

food and wine pairing basics three rules to make food taste better

Food and wine pairing can be incredibly complex and confusing. What food goes with which wine? Will adding a certain spice knock my whole pairing out of balance? What if I add too much salt! Will my dish be ruined? Pairing wine to match your meal can be summarized into three simple rules:

Acid and Fat

Acidity is one of the five main taste sensations in food and wine, and when implemented properly, can add a beautiful refreshing characteristic. One of the main ways acidity is utilized in food pairing is a way to refresh your palate after a fatty food item. Imagine eating pork schnitzel. It’s salty, fatty, and decadent, but after a few bites, your palate is clogged from all the fat. Enter, German Riesling. The Riesling grape is extremely high in acidity and will help your mouth salivate, clearing your palate from all the fat and getting you ready for your next bite.

Another example of acidity in food and wine pairing is the unexpected combination of fried chicken and Champagne. The acidity and effervescence of the sparkling drink will lift the fat off your palate, preparing you for your next bite.

Suggested pairings: 

Goat Cheese Salad with French Sauvignon Blanc

Roasted Vegetables with a Spanish Rose

Butternut Squash Soup with a White Burgundy (Chardonnay)

Red Meat With Red Wine:

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