7 tips for matching wine with food
Food and wine matching is the perfect way to enhance the flavours of your meal, and while the people who get paid to do if for a living would have you think it’s a complex science, it’s actually not too hard to do. Here’s a simple seven-step guide to get you started as a food/wine-matching expert!
1. Sweet with heat – Wines that have a little bit of residual sugar (like a German Riesling) combine really well with spicy foods. This is because as the residual sugar enters your mouth it actually cools down spice in your food and creates a balance that allows you to savour the flavour.
2. Smoke with oak – When cooking foods that have been grilled or charred, you really want to be looking for a wine that has been aged in oak barrels. Oaked wines tend to be a little more intense, so they need to be matched with grilled/charred foods that can match and bring out the fruit flavours.
3. Match flavours and textures – Similar flavours and textures go well together, as you’d imagine. Just as rich foods suit rich wines, mild foods go well with mild wines and as a general rule when food and wine possess similar qualities they can complement each other and enhance common flavours.
4. Fats with acid and tannins – Wines that are high in acid (Sauvignon Blanc) or tannin (Cabernet Sauvignon) go well with fried or fatty foods and help round out the flavours in your mouth. It also acts as a palate cleanser and creates balance between the rich/oily foods and the wine.
5. Sweet with salt – As anyone who’s ever combined blue cheese with port would agree. The combination will bring out the fruity taste in sweet wine and the savoury taste in salty foods. So yeah, you’re completely justified with your pairing of a bottle of Moscato with a packet of Cheezels.
6. Sweet with sweet – But as anyone who’s had ice cream served with another variety of ice cream would agree two sweet things can make a very sweet thing. Sweet wines can help bring out the flavours in the food. Just take care to make sure the wine is sweeter than the food is.
7. If it grows together, it goes together – Hey, there’s a reason why you generally don’t have stein of lager with a bowl of risotto. Foods and wines of a particular ethnicity or region usually work together like clockwork and naturally have flavours and textures that work well in combination.
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