Wine Primer
Wine Primer
Wine Food Pairing
Traditional rules of etiquette for serving wine with food have changed as have people’s interest in different styles of cooking. The objective is to “marry” the food and wine together so that they enhance and compliment rather than contradict each other.
Consider the strongest flavor on your plate as the key. For example, if you are serving a rich, heavy dish you would probably select a full-bodied, flavorful wine. A simple, delicate dinner would call for a light, dry wine. Factors such as the degree of acidity, spice, and saltiness in the food will help fine tune your selection.
Books, such as “Wine and Food” by Joanna Simon, contain expert opinions, reference charts, and suggestions for the pairing of certain dishes and wines. Most authors encourage experimentation and the discovery of new flavor combinations.
Remember, there are no absolutes regarding wine/food appreciation- everyone’s palate is distinct- it is a personal thing.
Seven Basic Guidelines
Match your wine to the strongest flavor on the plate.
- Balance the “weight” of the dish with the weight of the wine.
- Match flavors that contrast. For example, sweeter wine offsets salt in pork.
- Highly spicy dishes call for a full flavored wine.
- Cream sauces and butter need a fruity wine with some sweetness.
- Dessert wine should be at least as sweet as your dessert.
- Rare meat calls for young wine with strong tannins while well-done meat suits more mature, lower tannin wine.
Compliments to the Wine Experts at Carafe Wine MakersNorth Raleigh (Falls River Shopping Center)
