Wine pairing is the process of matching the wine and food to accentuate the taste in both. Wines are often times paired with foods of complimentary flavors and textures.
Some wine epicure even like to eat multi-course meals, where each course is paired with a separate wine. Although food and wine pairing depends on one's individual taste, there are universal guidelines. You can also look for the best sommelier wine training courses online.
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One basic wine pairing guideline is to match by color. This means red wine with red meats and white wine with white meats. This general pairing rule is universal, but can be viewed as an over simplification of a complex process. Wine pairing is a subtle artistry, and this general pairing rule is just the starting point.
It is important to point out that many different foods can be paired with wine successfully, regardless of color. The reason for this is that foods can be prepared in different ways. Foods prepared differently provide a different taste.
When pairing wine with food, you want to go for tastes that compliment each other. Another basic guideline to follow in wine pairing is to match the sauce and not the protein.
The basic goal of wine pairing is to provide a synergy or balance with the wine and food. The food should not overpower the wine. Likewise, the wine should not over power the food. When you are pairing wine with food, treat the wine as you would treat a condiment.
The wine should always compliment the food. Wine alone, tastes differently than it does when paired with the right meal. This is because a great wine acts similar to a spice. The features in wine interact with the food to provide certain sensations, as spices do.