Wine is a social drink that ought to be taken and enjoyed in the company of family, friends and, of course, food. The harmony between food and wine reaches back through recorded history. Here are some food and wine pairings.
Origins of Food and Wine Pairings
Majority of agreeable wine-food combinations can be traced back to 19th century, which are made by French cooks traveling around Europe, and showing other countries French Savoir-vivre. It’s since those years we now know champagne goes in perfect harmony with oysters, while white wine goes in perfect harmony with seafood, and red wine with red meats and game. However, those rules have been broken several times over the past years since the nature of some foods and rich variety of wines allow for much freer interpretation now. For instance, red meat might be made more delicious by more potent or stronger white wines.
A more sensible approach for combining food with wine is by avoiding any possible disharmony between them. For instance, an outstanding wine stands our much better if accompanied by a not so sophisticated food which is going to bring out the the wine’s incredible qualities, as opposed to fighting with it. Some foods and wines have over the years “found” each other, and particularly represent appropriate combinations. Almost every local dish go best with wines from their locations.
Tips for Making Perfect wine-food choices
Try balancing the weight of the wine and the food. For example, heavy foods and those having strong taste, like red meat and game ought to be enjoyed with equally heavy kind of wine. In most instances, they should be red wines though some full-bodied whites may be an equally appropriate option.
Dry wines might develop some not so pleasant, sour, or even bitter taste when served with desserts. Desserts are normally served with wines which are comparatively sweet, at least, if not sweeter. Here is a video about wine and food pairings.
Wines having high acidity go well with heavy and fat-rich dishes, since high fat content will negate the acid’s impact.
High-tannin wines ought to be combined with dishes that are protein rich. The proteins mix with tannin, therefore diminishing the taste of tannin. Wines from grape varieties containing much tannin, like Syrah and Cabernet Sauvignon are ideal combination for red meats together with dishes that are rich in proteins. High-tannin wines, on the other hand, acquire some unpleasant metallic taste when matched with fish plus other seafood. They may also have extremely bitter taste when combined with salty foods.
And so finally, which wine? You might have in your mind the above rules when making your choice. However, you should not be swayed by them, and do not take things for granted. Note that even if you’re convinced you’ve found the ideal wine for some certain food, a small change, like a bad yield, alteration in production technology, among others might disappoint you. Therefore, you should have open mind, and you should be willing or ready to experiment. Several times, the outcome might be a bit strange but that is what is going to make the entire experience quite interesting!