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October 30, 2015
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Wine and Food Pairing Basics

Wine and food pairing is a unique experience that needs to be extraordinarily executed. Food tends to change the way a wine tastes and vice versa.  It is important that the right measures are taken into consideration in order to strike balance in between the wine and food.

Gone are the days when all you needed to know was that red wine goes with red meat and white wine with white meat. Evidently, there is more now that needs to be taken into consideration. Here are a few basics to give you an insight on how to go about pairing food with wine.

Sweetness

If your food has a high level of sugar this may tend to make a wine taste bitter and lose the fruity flavors it holds. Therefore, one should select a wine that is equally as sweet or more sweet that the food. This will enable the food and wine to complement each other well

Acidity

When it comes to acidity, this reflects well on foods that are not sweet. For instance, lemon or citrus based dishes. This tends to take away the acidity aspect from a wine and this increases its body and fruitiness. In this case for foods with high acidic levels go for wines that have a high acidic flavor. Worth noting is that for a wine with high acidic flavor you’ll need it to be able to cleanse the palette well. In this case white wines are highly recommended.

Bitterness

If the food is bitter this tends to make the wine bitter as well. It is the tannin factor in wines that add the bitter flavor as well as acidity. Therefore, a rule to hold to is that a dish that is fatty or more textured requires a wine that has more tannin.

These are just but a few basics that can enhance your dining experience when it comes to food and wine pairing. Make it worth a try and you will surely enjoy.