Wine pairing is the process of matching the food and wine to accentuate the taste in both. Wines are oftentimes paired with foods of complementary flavors and textures. Some wine connoisseurs even like to eat multi-course meals, where each course is paired with a separate wine. Although food and wine pairing depend on one’s individual taste, there are universal guidelines. You can also look for certified wine tasting courses & educational classes online.
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One basic wine pairing guideline is to match by color. This means red wine with red meats (beef, lamb, etc.), and white wine with white meats. This general pairing rule is universal but can be viewed as an oversimplification of a complex process. Wine pairing is subtle artistry, and this general pairing rule is just the starting point.
Foods prepared differently to provide a different taste. When pairing wine with food, you want to go for tastes that complement each other. Another basic guideline to follow in wine pairing is to match the sauce and not the protein. For example, food prepared with red wine can also be matched with other red wines of a lighter taste.
Another useful guideline to follow when trying to match a particular food with wine is to match the region. You can match the wine and foods of the same country or region. If you are eating a pasta dish, you will do well with Italian wine. An exception to this guideline is foods that are not prepared traditionally.
The basic goal of wine pairing is to provide synergy or balance between the wine and food. The food should not overpower the wine. Likewise, the wine should not overpower the food. When you are pairing wine with food, treat the wine as you would treat a condiment.