Pairing Food And Wine

Pairing Food And Wine

One of the areas that can cause stress for many people when the time comes to host their own dinner party is that of pairing food and wine.

Pairing Food And Wine

The concept of pairing food and wine is to ensure that the choice of the selected wine or wines work in combination with the food dish to ensure that the two complement each other to result in a better dining experience.

The art of paring food and wine has become more important in recent years as a result of the opportunity to choose a wider variety of wines to serve with a particular dish. Before wines of different types were so widely available, pairing food and wine was limited to locally available wine styles.

The process of finding suitable pairings is to select particular elements such as texture, flavor and acidity of both the food and wine and then to see how these will react together in the most pleasurable way.

Of course, this is something that is likely to be different from one person to another, so it cannot be an exact science.

Several years ago the (very) basic concepts of pairing food and wine resulted in rules such as serving white wines with white (or whitish) meat, and red wines with red meat.

While this may begin to take into account simplistic differences between delicate or heavy flavors and consistencies of both the meat and the wine, such a set of rules completely ignore other characteristics such as acidity, sweetness or tannin content.

Indeed there are many of us who would prefer to enjoy a light red wine with a fish dish, or perhaps a white wine with a steak. Luckily, such choices for pairing food and wine are no longer frowned upon by others.

There are a number of issues that can help when it comes to working out the basics of pairing food and wine.

Several pairing food and wine issues are discussed on the following pages:


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