FEW ELEMENTS OF FOOD AND WINE PAIRING

Many wine lovers try to pair wine with different types of food. However, many of them fail to balance the flavors of food with a wine because they try to carelessly match a food with a certain wine.

It is a fact that certain food items do not pair well with wine. So, pairing them with wine can be considered as an almost impossible task. Yet if you were planning to pair food and wine, then we highly recommend you to have a basic knowledge of what the food items are that pair well with wine, because it will certainly intensify your enjoyment.

Some of the best food and wine pairings are:

• Sauvignon Blanc with sea bass

• Burgundy with duck breast

• Cabernet Sauvignon with a juicy steak

Keeping that aside, here are few elements of food and wine pairing, which will help you make your next wine and food pairing a delicious and everlasting experience.

Fat Element

Plenty of our favorite foods such as dairy products and meat usually have a higher amount of fat content in them. However, wine does not contain fat, which means that you will have to balance the fat of these foods with an acid to balance the pairing. Pairing a Cabernet-based wine with meat or dairy products will be the best choice here.

Acid Element

Acid is another key element in wine and food pairing. It adds freshness and nerve to the wine, but it may do the same to the food you are pairing. So, when you are planning to pair wine with a food rich in acidic content, then you should try to make the acidity of the wine at least equal to the acidity of the food.

Salt Element

It is a known fact that pairing a salty food with wine is a difficult task. Salt can even make a delicious oaky Chardonnay taste bitter. However, most of the sparkling wines pair exceptionally well with fried and salty foods. You could try pairing Sauternes with cheese, or pair oysters with acidic wines, because the acidic wines remove the salt in the oysters and effectively balances its rich ocean flavors.