TIPS ON FOOD AND WINE PAIRING 

In some cultures, wine is already a staple in their dining table. It is essential that they find textures and flavors that tastes well with the wine so it could enhance the dining experience. Naturally, they meticulously attempt to adjust the kinds of the flavors with the ideal wine in cooking and in serving the food. The one should complement the other to enhance the enjoyment of both.

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The food and wine pairings work like this: the flavors of the wine are gotten from particular components like natural ingredients, sugar, fruits and liquor among others. The counterpart, food, likewise have components, for example, fat, sugar, and salt among others. The best food and wine pairings complement and contrast all the components so they taste together very well.  These tips below are made for you to follow so you could make the best food and wine pairing in the confines of your home.

ENHANCE THE EARTHY TASTE OF WINE

It’s long been known that wine tastes better with old age. This is true for some wines because they have the ingredient named Tannin that acts like a preservative to keep the wine consumable for a very long time. On their own, old age wines can be very earthy and tart at the same time. However, when you pair an earthy wine with something even earthier, then the wine tastes more fruity and flavorful to the mouth. It is very true that old world wines tastes intrinsically better with old world food.

HIGHLIGHT THE WINE

One main rule that should be followed is that the best attributes of the wine should be followed and then adjust from there. Wines that are high in tannin is sweeter especially because it’s made from fruits and when it’s mixed with the right food, it will highlight the fruity flavor. Take note of what qualities or taste of the wine that you want to highlight and ensure that the wine will sparkle as opposed to going against the taste of the food.

WINE SHOULD BE SWEETER THAN THE FOOD

The effective wine matching will be ensured when you pair a wine that is sweeter than the food it is going with. In the event that the wine is less sweet than the food it’s coordinated with, it will tend to taste astringent and tart.

WINE SHOULD BE MORE TART

A wine should have a higher acidity than the food it’s coordinated with or else it will be underwhelming to the taste. When the food you pair is too acidic and the wine is less acidic, then it would taste like the wine is not even there because it’s been over-powered by the food.

DON’T MIX BITTER WITH BITTER

Bitter mixed with bitter doesn’t sound very appealing to the senses. Since our taste buds are very sensitive to bitterness, it’s important not to overwhelm that sensitivity by pairing bitter food with a wine that is high with tannin. It’s always a great idea to balance the flavors of everything that we taste.

If you’re planning on celebrating a big event or just simply dining together with your family and loved ones, pair your best tasting wines with the best tasting food. It’s always a struggle to find the best food especially when it’s a high-stake event, don’t stress yourself and hire the best catering services that offers the food that you want at a price that you want.

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