Pairing wine with food is more an art form than it is a science. So why are we giving you a list of rules to get it right? Well, just like any art form, there is a basic methodology that underlies the practice. The following seven tips are the very basics for wine pairing, but with them, you can confidently pair any wine you come across.
- The wine that is more acidic or sweeter than the food.
- The flavor intensity of the wine should match that of the food.
- Red wines go best with bold flavored or fatty meats like red meat.
- White wines go best with lighter meats like fish or chicken.
- It’s easier to pair the wine with the sauce rather than with the meat.
- As a rule of thumb, White and Sparkling wines should contrast with the food’s flavor.
- As a rule of thumb, Red wines should mirror the flavor of the food.
Of course, the most important pairing for wine is friends and family. If you have some of those around every time you pop a cork, you’re doing it right!