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Wine & Food Matching
Written by Catherine Davis   

Wine and food matching can bring out the best in both wine and food. Even humble wines can taste better with the right food, and a delicious dish can be further enhanced by a good choice of wine. Understanding how the two can compliment each other may increase our enjoyment of both – whether the occasion be Christmas lunch or a picnic, a restaurant meal or a takeaway.

Here are three general guidelines for matching food and wine:

1. The conventional pairing of white wine with fish and red with meat makes a lot of sense. Try to balance the 'weight' between food and wine so that one doesn't overpower the other.

2. It is equally important to consider the strength of flavour of the food and the dominant sensation of the dish, be it salty, sweet, bitter or spicy. You can then either choose a wine that is similar in character or one which has contrasting qualities.

3. Another tip is to drink wine from the same region as the food as these tend to work well together. You might also consider taking a food and wine course, tour, weekend or holiday to explore local wines and culinary styles.

Ultimately however, matching food and wine is a personal matter. Experiment with different combinations to discover your own preferences and let your tastes be your guide.

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