Nine tips for pairing wine and food

If you’re just getting started, you’ll find these tried-end-tested methodologies to produce consistently great pairings. That said, as you get more familiar with different wines, you’ll become confident and can experiment with breaking the rules!

Gamay with trout, anyone?

Here we go:

  1. The wine should be more acidic than the food.
  2. The wine should be sweeter than the food.
  3. The wine should have the same flavour intensity as the food.
  4. Red wines pair best with bold flavoured meats, e.g. red meat.
  5. White wines pair best with light-intensity meats, e.g. fish or chicken.
  6. Bitter wines (e.g. red wines) are best balanced with fat.
  7. It is better to match the wine with the sauce than with the meat.
  8. More often than not, white, sparkling and rosé wines create contrasting pairings.
  9. More often than not, red wines will create congruent pairings.

Remember, nothing is cast in stone. Be adventurous and experiment. The immense range of wines available today, as well as its great diversity, gives the adventurous a near clean “canvas to paint on”!

Cheers!

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