Tips For Pairing Wine & Food
1.The acidity of the wine should surpass that of the food.
2.The wine's sweetness should exceed that of the food.
3.The wine's flavor intensity should match that of the food.
4.Red wines complement robust flavored meats best (e.g., red meat).
5.White wines complement lighter meats best (e.g., fish or chicken).
6.Bitter wines (e.g., red wines) harmonize well with fat.
7.Matching the wine with the sauce is preferable to matching it with the meat.
8.White, Sparkling, and Rosé wines typically create contrasting pairings.
9.Red wines typically create harmonious pairings.
2.The wine's sweetness should exceed that of the food.
3.The wine's flavor intensity should match that of the food.
4.Red wines complement robust flavored meats best (e.g., red meat).
5.White wines complement lighter meats best (e.g., fish or chicken).
6.Bitter wines (e.g., red wines) harmonize well with fat.
7.Matching the wine with the sauce is preferable to matching it with the meat.
8.White, Sparkling, and Rosé wines typically create contrasting pairings.
9.Red wines typically create harmonious pairings.