About Barware

Elements behind wine and food pairing:

When pairing food, you are really complementing or contrasting four elements: weight, flavor intensity, taste, and smell. The way the dish is prepared and cooked will affect these elements:

    * Body/ weight:    heavy, medium, or light-body?
    * Flavor intensity:    weak, moderate, strong?
    * Smell/ aroma:    earthy, fruity, grassy/herbal?
    * Taste:    sweet, spicy, acidic, sour, bitter, additional spices used (e.g. lemongrass)?

For example, most people prefer Cabernet Sauvignon with red meat because they are both full-bodied, strong flavor and the protein in the meat will lighten the tannin in the wine. The wine explorers might pair it with a lighter and fruitier Merlot or a fruity but full-bodied Chardonnay.

Using spicy, strong-flavor Thai food as another example – the classic gourmets would go for full-bodied and complex Chardonnay. The wine explorers might contrast it with a sweet and light Riesling. Be sure and use a good glass wine sets when serving wine with food.