Techniques for Food & Wine Pairing

Have you been experimenting different wine and food combinations but failed miserably in acquiring a tasty combination? Here is what you need to know!

Below mentioned are some techniques of paring food & wine that you must keep in mind before experimenting a combination of wine & food.

1. Regional Pairing: regional paring might not always be a perfect match. However, they act as a template for us to understand more about what happens structurally in wine and food paring.

2. Acid+Acid: Like acidity can be added together, this does not go with bitter and bitter together with food and wine. Acidity together creates the basis of what wine people think about when selecting a wine with a meal. If the acidity of wine in comparison with food is less, then the wine will taste flat. Hence, when pairing a particular dish with wine, consider its acid balance between the food and the wine.

3. Sweet+Salty: If you feel a combination of sweet and salt cannot win your hearts, a pairing of sweet wine and salty food will definitely impress you.

4. Bitter+Fat: This turns out to be a classic steak of combination of something fatty and a wine with lots of tannin.

5. Acid+Fat: A glass of Champagne to cut the fat is all it says! A high acid wine with a heavy dish of fats will deliver an interesting range of flavors for wine lovers.

6. Alcohol+Fat: Last, but not the  least, this is little strange pairing. However, there is a primary difference in a high alcohol drink and high acid drink that a high alcohol drink should not be used a palate cleanser as it might disappoint or trouble you.

So, when are you planning to pair one of these ways?