7 Rules for Perfect Pairing

Pairing Rule 1.

Serve a dry rosé with hors d’oeuvres

Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d’oeuvres, from crudités to gougères.

Pairing Rule #2

Serve an unoaked white with anything you can squeeze a lemon or lime on

White wines such as Sauvignon Blanc, Albariño and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

Pairing Rule #3

Try low-alcohol wines with spicy foods

Alcohol accentuates the oils that make spicy food hot. So when confronted with dishes like a fiery curried chicken or Thai stir-fry, look for wines that are low in alcohol, such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

Pairing Rule #4

Match rich red meats(meatly/meat sauce) with tannic reds

Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats—making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan-seared sausages.

Pairing Rule #5

With lighter meats, pair the wine with the sauce

Often the chief protein in a dish—chicken or pork, Veal say—isn’t the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce; in each case, the sauce dictates the pairing choice.

Pairing Rule #6

Choose earthy wines with earthy foods

Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgundy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms. in additional chardonnay also good with mushroom..expecialy thick or creamy.

Pairing Rule #7

For desserts, go with a lighter wine/dessert wine

When pairing desserts and dessert wines, it’s easy to overwhelm the taste buds with sweetness. Instead, choose a wine that’s a touch lighter and less sweet than the dessert—for instance, an effervescent Moscato d’Asti with roasted pears.

Guidelines wine paring with the food :

  • 1. the same character/match flavor :  a) sweet-dish/sauce/dominant flavor with sweet wine ex: ,honey mustard glaze,italian tom sc goes with Chenin Blanc & White zifandel. Riesling.
  • 2 Bitter ex; mixed green salad, goes with full flavored forward fruity wine, avoid paring with acid wine like sovignon blanc makes the food more bitter.
  • 3.acid food ex: Balsamic vinegrette dreesing,soy sc,lemon /citrus unplesant with souvignon blanc..makes wine and food higher in acid.  goes with chardonnay/white burgundy.   

a.Tannic wine (cabernet souvignon/redbordeaux,northen rhone red,Barolo and Barbaresco) :

#Avoid with sweetnes sc/foods makes wine unplesant/metalic, taste mouth drying if pairing with spicy food, taste less bitter when paired with salty foods

#Balance/Good pairing with Protein Rich,Fatty Foods..such as steaks,cheese,meat sauce etc.

b.Acidic Wines :(Sancerre,pouill-fume,chablis,dry rieslings,souvigno blanc;

#Avoid with oily, fatty or bitter dish makes food unplesant..

#Balance/Good match with Salty Foods & Slightly sweet foods Acidic taste less.

c.Sweet wines: (white zinfandel,riesling(not dry),california  white wines & dessert wine,port,shery,mdeira,semilion,sauternes..etc).

the wines can: -go well with swet foods, -make salty foods more,-taste less sweet,but frutier,when mathed with salty foods.

d.High-Alcoholwines: (fortified wines,clifornia wine,southern rhone,barrolo and Barbaresco)

These wines can: -Go well with slighttly sweet food,-Overwhelm(membanjiri)delcate dishes/lightly flavored.

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