When matching food and wine, you don’t need to learn complicated systems for choosing the proper bottle to reinforce what you’re eating. A couple of simple guidelines will assist you make successful wine-and-food pairings. Of course, it’s fun to experiment and fine-tune, and with experience you’ll be ready to create spectacular matches that dramatically improve both the dish and therefore the wine. The three most vital rules when it involves wine-and-food pairing are:
Choose a wine that you simply would want to drink, instead of hoping a food match that will improve a wine made with a style you don’t like. That way, even if the pairing isn’t perfect, you’ll still enjoy what you’re drinking; at the worst, you would possibly need a sip of water or bite of bread between the dish and therefore the glass.
Another tip is that you should look for a balance. Consider the weight—or body, or richness—of both the food and therefore the wine. The wine and the dish should be equal partners, with neither overwhelming the opposite. If you balance the 2 by weight, you raise the chances dramatically that the pairing will succeed. This is often the key behind many classic wine-and-food matches. There’s a good amount of instinct to the vibe with the food and wine. Cabernet complements grilled lamb chops because they’re equally vigorous; the dish would ride roughshod over a crisp wine.
In contrast, a light-weight Soave washes down a subtly flavored poached fish because they’re equal in delicacy. Match the wine to the foremost prominent element within the dish and identify the dominant character within the dish; often it is the sauce, seasonings or cooking method, instead of the most ingredients. Consider two different chicken dishes: Chicken Masala, with its browned surface and a sauce of dark wine and mushrooms, versus a pigeon breast poached during a creamy lemon sauce.