The Right Pair - Food and Wine

All things fancy like wine tasting, wine etiquettes and food and wine pairing are usually taught at the fanciest places and come with a huge price tag. The art of pairing the right wines with the right food is something everyone should know, it makes the luxury experience just a little more luxurious to say the least! Here’s your complete guide to pairing wines with food to impress your guests and yourself too.

The best wine and food pairing starts with creating a balance between all the components, tastes and flavors of the dish and the wine. Some might say that food and wine pairing is a complex subject and an art of sorts, however, there are a few simple tips that will make this experience, enjoyable and exciting for you! If you are a beginner, these tried and tested methods will give you the best results and with time, watch as you become an expert yourself. While you’re at it, remember, these are not rules, only tips. Go ahead and have fun, break the rules and experiment- you’ll be surprised at what you can achieve!

Let us begin with the basics, red wines are more bitter, while white and rose wines are more acidic. Now of course, the degree of bitterness, sweetness and acidic will vary, however, these are the generalisations. Talking about food components and generalizations, a barbecue will include sweetness and spice and of course, it will be slightly acidic, whereas green salads will taste bitter and acidic. The pairing of food and wine will depend on the contrasting tastes or the congruent tastes. It is up to you to decide the taste you ultimately desire. If you’re looking to balance flavors, settling down with contrasting flavors would suit best. But if you’re looking to amplify the shared flavors, a congruent pairing would suffice.

If you’re into wines but don’t know which ones to pair, here’s a few examples. Sauvignon Blanc is highly acidic, whereas Chardonnay is not too acidic, Pinot Noir, on the other hand is not very bitter and Cabernet Sauvignon is highly bitter. Now, if you’re going for a relaxed meal like a macaroni, Pinot Grigo will create a complementary pairing, amplifying the zesty and acidic taste in the meal. However, if you’re looking to balance out your taste buds, Chardonnay, which is not acidic, will give you the taste you’re looking for.

Since, we’re on to macaroni, let’s continue the trend. Suppose you’re going for an exquisite macaroni with smoked gouda cheese in it. In this case, choosing a Shiraz to add the smokiness to your meal would be a perfect example of congruent pairing. If your dish of the night is mac and cheese with ham, a complementary pairing can be achieved by a Riesling. Riesling is known for its zestiness and sweetness.

Lets not forget, these are only tips! There are no rules to food and wine pairing, only suggestions and recommendations. So if you have found your perfect pair, then let the world know! In the end, it's all about enjoying your wines to the fullest and appreciating it.