Matching Food and Wine
As far as I'm concerned, the enjoyment of wine has to begin with the glass in your hand. Swotting up wine geography and vintage ratings is an optional extra and comes a long way down the line from working out how every drop of wine can give as much pleasure as possible.
The most important rule about food and wine matching is that there are no rules. Believe it or not, you can drink any wine at all with any food - even red wine with fish! - and the world will continue to revolve. There are, however, some very simple guidelines for getting the most out of particular food and wine combinations.
There are two main factors to consider when matching food and wine: The body or weight of the wine (which corresponds closely with alcoholic strength) and the level of tannins in red wine and the sweetness in white wine.
If you match a wine's body to the power of the strongest ingredient in the food you cannot go far wrong. If you are going to be eating delicately flavoured food such as white fish or chicken you would want a lighter bodied wine. But be careful, if either the fish or chicken is going to be barbequed or covered in a rich, spicy sauce (sauces are almost invariably more powerful than the food they are accompanying) then a fuller bodied wine with ample tannin would be more appropriate. Very acid foods such as citrus fruits, tomatoes and vinegar can make a slightly acid wine (from a particularly cool climate or year) taste less sour.
Most if not all wine will taste quite bitter if served with sweet food, unless the wine is sweeter than the food itself - which seriously limits the choice of wines to be served with most sweet courses.
The bottom line is, if the combination of food and wine works for you, then don’t let ‘the experts’ tells you otherwise. After all, it is just a matter of taste.
For Tips on 'Wine Tasting' click here
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