The last few years, it seems like talking about wine and food pairing has gone out of style. Some people think of it as nothing more than pretentious wine-snob talk that has no real meaning, just like all the jargon-heavy reviews referring to wine as "buttery" or "vegetal" or having a "velvety palate." For people who just enjoy a good glass of wine, there's no need to analyze everything. Why should it matter what wine we drink with our meals? If we like the wine, and we like the food, and if the pairing doesn't cause us to gag, then what's the difference?
Well, I can tell you from personal experience that the more wine you drink-especially if you can afford to drink a few finer wines from time to time-the more you start to notice these things. And after a few years, you may start to say, "Yes, this Australian Moscato is quite silky, with a raisiny bouquet and an oaky finish," or, "Indeed, the complexity of this Shiraz is dulled when paired seafood."
If you still don't believe me, put your skepticism to the test with these tips for pairing wine and food:
1. Don't worry too much: In many cases, the particulars of the pairing aren't so important. Unless you'll be entertaining a seasoned wine critic in your home, don't get bent out of shape over which specific wine goes best with all the ingredients in a meal you're preparing. Usually, it's enough to think of the bigger picture. Keep these rules in mind: Red wine pairs best with heavy cheeses, pasta with red sauce, and red meats. White wine pairs best with seafood, lighter cheeses, pasta with creamy sauce, and poultry. Start with this basic, easy-to-use information, and you should be fine.
2. Match colors: This may seem a little too easy, but nine times out of ten, you can make a successful wine pairing by matching the color of the wine with the color of the food: White meat with white wine, red meat with red wine; white wine with cream sauce, red wine with red sauce; etc.
3. Geography: Every Old World wine-producing region has spent centuries developing its respective culinary and winemaking traditions. In most cases, these two traditions play off of one another. For example, if you're making an Italian meal, you can't go wrong with a matching Italian wine. But, in most cases, this rule of thumb also works for New World wines. You might be surprised to find that a hamburger and fries really does pair better with a California or New York wine than with something from Europe or even Australia or South America.
4. Symmetry: Strong-flavored meals pair best with strong wines, and delicate foods pair best with delicate wines.
5. Balance: If you wish to emphasize the meal, choose a wine that doesn't call attention to itself. And if you wish to emphasize a fine wine, choose a meal that doesn't interfere with the flavor of the vintage. Also, there are some fine wines whose main purpose is to play a supporting role to tasty foods, but it doesn't necessarily work the other way. If a meal is bad, a fine wine usually won't make up for it. Think of your meal as being in the driver's seat, with the wine as navigator.
Caterina Christakos is a published author and beauty reviewer. Check out her latest reviews of aquage hair products like aquage hair products.
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