Can you think of a time you really enjoyed a wine but the next time you had it, it tasted completely different? That’s because when you have wine with different kids of foods the taste will change.
Tannic wines paired with something like walnuts (which are also tannic), would make the wine taste so dry that most people wouldn’t even want to drink it.
Protein decreases the taste of tannins. So a very tannic wine that you normally may not enjoy, might just taste delightful with a rare steak.
Wine can also add new flavours to a dish. If you pair a red Zinfandel with strong berry notes, it can bring that taste into your dish.
A normal human has too many things to remember besides exactly which wine to pair with a certain meal. The good news is that there are a few rules of thumb you can follow to make a successful match.
The easiest way to pair a wine with food is by matching their characteristics. Light-bodied wines like a sauvignon blanc or pinot grigio pair well with light dishes like white fish, sushi, green salads, grilled chicken or vegetables.
Medium-bodied wines like merlot or zinfandels match with fuller dishes such as pizza with red sauce, lasagne, or roasted meats and veggies.
Full-bodied reds like cab sav and malbecs are enjoyed best with red meats, Mexican food, and brisket.
Families of flavours
This can be overwhelming, but when the back of a bottle describes the wine as earthy, think mushrooms and risotto or roasted veggies.
Citrus and fruit flavoured wines could go with a fruity dessert, or maybe duck a l’Orange.
Herbal wine? No problem, chicken or pasta with fresh herbs.
I think you guys are getting it…
Stay tuned for next week’s blog on pairing wine by contrasting flavours.
But for now,
Keep fit and have fun!