All people know that drinking wine will help people lower cholesterol in the blood, and it also have some good effects if they drink in a small amount. People’s problem is pairing wine and food. But, with this list of useful tips for pairing wine and food with many basic rules, it will not be your problem anymore. In my blog, I will show people all basic rules that people should know first. Then, I will reveal many tips for paring wine and food in the tasty meals. This article describes useful information for all people to pair wine and food in order to take all advantages of these food and wine.
I. Pairing Wine And Food: Problem Foods
Some kinds of foods are very difficult to pair with the right kinds of wine. Chocolate is a good example for this problem. If people have to serve the special chocolate-based dessert, I recommend that they should combine it with some other kinds of coffee, or they can read the below part of this blog to get more solutions for this problem. One other problem of paring wine and food includes egg dominated meals or eggs, so I suggest that people should use the white wine with the low levels of acidicty for this situation. Moreover, the acidic foods, such as vinaigrette dressings or tomatoes, can be the biggest problem of paring wine and food. Therefore, I will give people a good advice of matching these foods with the acidic wine. Paring wine and food, especially for spicy foods, can be a big problem.
II. Pairing Wine And Food – General Principles
1. Rule 1: Red Wine With Red Meat, White Wine With White
You will be surprised with this rule, but this is a perfect and simple general principle. People need to know that one kind of red wine can overwhelm the white fishes, as well as, while a ethereal, light of the white wine can be too much mighty along with a joint of roast beef.
2. Rule 2 – Don’t Sweat The Exceptions
However, people should know that there are some common exceptions to the rule of “Red with Red”, but they will be tasty exceptions. Although the tasty roast chicken can be a “white meat,”, but it will work well with some red fruits. They will be able to serve red wine with some kinds of meat such as fresh tuna, and salmon.
3. Rule 4: Similar Characteristics
All people should know the simple rule of combinations basing on common characteristics of the foods and wines. Every wine has unique characteristic aroma and taste from the fruit, herbs, and spices. These tastes and aromas come from the grape or the production process will be natural additives for these wines. The wines’ own characteristics can be influenced primarily by the region where the grapes are grown. People will find wine’s own characteristics on the bottle’s label. All the wines with the spicy characteristics will complement all spicy dishes. Some kinds of wines have the herbal taste or aroma and these wines’ fruity characteristic need to match with all dishes.
4. Rule 5: Contrasts
This rule will encourage separating all similar tastes. Dishes have the high level of acidity, bitterness, or sweetness will not suit wines with the similar dominant taste; such similarity can emphasize these tastes. All sweet foods will be complemented by contrasting an acidic wine with sweetness.