How To Pair Food And Wine – Important Tastes And Bodies

Food and wine pairing. Two different characters with very different tastes. The key is to trust your own palate. This is the most important thing. Believe it! So if pairing a Rex Goliath Cabernet Sauvignon with a Char Grilled Vegetables makes you happy, then congratulations! You have made a successful food/wine pairing. Your palate will tell you when you have made a good or bad decision.

Probably in this example you found some unexpected mistakes. Maybe the Sauvignon interacted the Parmesan unfavorably and caused salty and bitter tastes.

How it works with the famous, marinated and good looking colored Char Grilled Vegetable?

It is important to remind yourself that general basic rule to consider weight and tastes of of both the food and the wine. Wine’s body is more relevant than its color. If you are a starter best to know that heavy wine goes with heavy food and lighter with light. Try Chicken Picata with Viognier and Root Vegetables with Pinot Noir. A bit spicy food like Chili Con Carne would benefit from a Syrah.

If you consider that trait of the wine can modify your cognition of the food, you don’t fail. You should avoid strong flavor foods with spice, or garlic because the wine will pick these flavors up and destroy the general tastes. If your wine has high alcohol content then be careful and do not pair with spicy foods, because you will get the same result as before.

With a good moderately spiced dish such as Kung Pao chicken try a nice, cool Valckenberg Gewurztraminer. Yet another approach with a spicy Tunisian chicken dish, for example, would be a rose from Argentina, such as Crios de Susana Balbo Rose of Malbec.

In the above mentioned example wine would offer enough fruit and body and not clash with the food. Unfortunately in some cases flavors of the foods are overwhelming the wine and in this case maybe you should select completely different alcohol content beverage for your meal. An interesting type of food is Spicy Cajun Gumbo. Never try with wine. You need to respect that wine has borderline.

Still don’t want to start your own pairing? Here are some made pairing: Try Chicken Paella with Red Rioja from Spain, or great a nice Syrah with Grilled Steak.These are reliable, low-risk ventures. In the process we might notice that the proteins in our steak actually soften the tannins in our Syrah.

From now the decision is in your hand! Have a fine pairing!

Want to find out more about food and wine matching, then visit recommended food and wine pairing site on how to choose the best pairing tips for your needs.

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