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Wines

Trying to pair wines with food can be a daunting task for most, in the past it was simple, red wines for red meats, white wines for fish and poultry, but that method is outdated as food has become multi-ethnic and infused with many cultures flavors. Pairing wine now is more complex, and a little bit of knowledge of food and drink is necessary to get the most out of a wine selection.

Going to a vineyard or wine tasting and trying lots of different wines is recommended. When an especially good wine is found it can be paired with any delicious meal for good results. Wine can be considered like a condiment, adding spice or sweetness to a food, changing the original taste of both the wine and the food. Similarities or contrasts in flavor can be brought out with a good pairing of food and drink.

The best pairings for good foods and wines are good company. That is what makes the experience memorable and enjoyable. A few rules of thumb however are to serve lighter and lower alcohol content wines at the beginning of the meal, with darker and higher content wines reserved for later in the evening. Another tip is to match foods and wine with geographical locations. Have heavy Italian red wines with hearty Italian meals.

 

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