How Food and Wine Pairing Works
Successful food and wine pairing feature complementary components, richness and texture. Wine flavors derives from components sugar, acid, fruit, tannin and alcohol. Food on the other hand have flavors component such as fat, acid, salt, sugar and bitter.
Food and wine can either be paired with similar or contrasting flavors. For creamy pasta for example a crisp, dry, unoaked white wine will work or a enhance the flovors by choosing a big, ripe soft Chardonnay.
Elements that make wine pairing works
Food characteristics like fat, acid, salt, sweetness, bitterness and texture will determine what wine to choose that will be best suited.
Most food has high levels of fat and because wine does not contain fat you can choose a wine that will balance the fat with acid or tannin or match the flovors with alcohol.
Therefore red meat is complimented by a Cabernet due to the protein and fat softens the wine’s tannins.
When choosing a wine when you have an acidic sauce on food or acid in a food, you should consider a wine that has the same acidic level otherwise the wine will taste bland.
If you use some tangy, bitter leaves you can have a herbal flavoured wine like Sauvignon Blanc.
Salty foods are a bit more tricky. But you can have a sweeter wine with salty foods or sparkling wine.
If you have salty see food then an acidic wine will work best.
When a recipe has a hint of sugar the best rich white wine will be a Chardonnay.
A sweet wine is suggested for a sweet desert although a dry red wine is better suited for Chocolates.
If a wine is bitter it’s likely because unripe grapes were used or stems and pipes were not cleared from the fermenting tanks. This kind of wine will only contribute to the bitterness in food.
For texture, light food are best with light wine but you can be adventurous and try out heavier wines which suits your pallet.