Wine and Food Pairing Tips

Author: Barguy
July 22, 2009

Last but not least, some food and wine pairing tips:

    * There are ingredients / food that would mask the flavor of most wines; for example, artichokes, olives, vinegar, yogurt, asparagus, and chocolate. These food/ingredients are your best friends when your wine sucks.
    * Cigarettes and cigars are wines’ worst enemies as they mask the taste and aromas of the wines.
    * Cheese contrary to popular belief, is not the best wine partner. Heavy and strong cheese will not only mask the taste, but also the texture and smell of most wines.
    * Acidic wines are generally good flexible wines, ie they go well with many dishes. Sauvignon Blanc, dry Riesling, Chianti are great examples. In addition, acidic wines make salty dishes appear less salty.
    * For hard to pair fatty food such as foie gras, try Sauternes (an equally rich and intense wine).
    * For spicy food, try fruity, low-alcohol wines such as Riesling and Gewurztraminer.
    * Sweet food goes well with a bottle that is slightly sweeter.
    * To better enjoy complex food, pair with simple wine. Likewise, to enjoy complex wine, go with simple food.Good quality wine glass sets are recommended.
 
 

 

 

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