If you’re arranging a romantic meal with your love affair, food and wine should always be an obvious choice. But if you are uncertain what to search for in the right bottle, below are some helpful suggestions. Use these guidelines to pair food and wine and create a unique, as well as elegant, dinning experience that your partner will enjoy.
Basic Taste elements of course, every good dish starts with the basics: flavor. The best technique for pairing sweet wines with meals is understanding how every wine functions along with the basic taste components of a great dish. For example, there’s no easier way to impress your date (or your mother) with sparkling wine and a tart, tangy cheesecake than using a simple house salad with a mild, medium-brown crust. Consider it as the perfect complement to the creamy cheesiness.
Basic Taste Components A fantastic guideline for food and wine combinations is to consume the tastes of the main ingredients in dish. That may sound complex, but it gets easier after you understand the basic tastes of meals and their principal flavor compounds (flavonoids, phenolics, flavonoids). For example, sour beers have complicated tastes from acidity to bitterness; sultanas have spicy flavors in the spice to sweetness; and raspberries, being slightly acidic, have intricate flavors from the acid to the sugar. Knowing these simple elements can allow you to create delectable dishes that blend perfectly. Additionally, it can help you avoid pairing bitter tastes with bitter wines, or vice versa.
Tannins In general dark red wines have tannins that are rather high in concentration. All these tannins add sophistication to red wines, turning them into beautifully textured dishes with a lot of contrasting flavors. For this reason, many men and women avoid pairing red wines using tannic food. While tannic dishes can taste great, they tend to be somewhat sharp and have very little sophistication. Nevertheless, medium-aged and full-bodied red wines with tannic qualities can occasionally be too assertive for some dishes.
Pinot Noir, Cabernet Sauvignon, and Shiraz are great options for wine and food pairings. But, there are a few dishes which you shouldn’t drink with pinot Blanc or Cabernet Sauvignon: fragile dishes with fish, like lobster bisque, ought to be paired with dessert wines such as pinot grigio or Chardonnay, rather than bolder reds. Similarly, dishes with citrus flavors, like citrus zests, lemon wedges, and limeade, ought to be paired with much more subtle whites. Finally, fine dishes with tannin is only going to pair nicely with stronger reds, like Merlot, since the acidity of the wine may overwhelm the taste of the fruit.
Among the most essential wine and food pairings about is barbecue and alcoholic beverages. Many barbecues feature a blend of heavy spirits, from gin and tonic to whiskey and tequila. If you’re planning on having a bar-b-q, this summer, think carefully about which spirits you’ll want to serve. Lighter alcohols, like liqueurs, are best blended with lighter foods, such as stews and broths. Heavy alcohols, like spirits and port, should be avoided completely, since they may impair the taste of the foods you are cooking.