If you are planning a dinner with the theme of wine tasting night, you are wondering which dishes will work better with the wines you choose. Here are some tips you might like!
MATCHING BY TASTE INTENSITY
You don't need to be too stuck with the old-fashioned idea that red wine should go well with meat or white wine with fish. In general, it is better to consider matching wines and foods based on flavour intensity. For example, you can try full-bodied wines like Shiraz or Pinot Noir with barbecue sauce, salmon or Mexican-style intense flavours. You can try fruity and medium-bodied wines like Chardonnay with chicken or pasta, but also with buttered meat or seafood.
PAIRING with CREAMY FOODS
When it comes to creamy profile wines, don't forget to try wines with buttery aromas such as Viognier or Chardonnay with cream sauce pasta and cheese sauces.
Alternatively, you can pair acidic wines like Sauvignon Blanc with intense flavours, creamy sauces and fries. Because the acidity of the wine cuts off the intense taste from the creamy or fatty foods. Based on this, if your meal contains any citrus flavour that is acidic like lemon, or is salty, you can pair it with acidic wines like Sauvignon Blanc or Chardonnay.
PAIRING SPICY FOOD WITH SWEET WINES
Spicy foods cut the taste of wine and can interfere with your taste. Therefore, pairing sweet wines like Gewurztraminer or Riesling (technically dry) with spicy food would be prudent. The spicy taste of the food cuts the sweetness of the wine and allows you to perceive it as dry, i.e. without sugar so you can taste the fruit flavours better.
PAIRING DESSERT WITH DESSERT
You should try the desserts with sweet wine or Port wines. You can think of a match by looking at the colour of the desert; You may like Sauternes or Muscat with a light fruity dessert, you can try darker chocolate desserts with red Port wine.
What do you think about these kind of pairings? Let me know in the comment below. See you soon on the next topic.
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