Choosing the right kind of wine can enhance a dish to perfection. Although there aren’t any strict rules about matching food and wine since it’s ultimately a matter of personal preference, there’s still some basic guidelines that a lot of wine connoisseurs consider to be perfect choices, and we’re going to discuss some of those:

1. For Light Fish Dishes, Pinot Grigio Is the Best
White wines, such as Arneis from Italy, Pinot Grigio, or Chabis from France, go well with light seafood dishes. These wines are capable of enhancing the delicious flavour of the food.

2. If It’s Salty, Match It with Champagne
Dry sparkling wines often have a delicate touch of sweetness. This makes them extra refreshing if you’re going to match them with salty foods.

3. Tart Dressings and Sauces Goes Well with Sauvignon Blanc
If your dish is somewhat tangy, then better opt for zippy wines, such as Sauvignon Blanc.

4. For Fish in Rich Sauce or Fatty Fish, Chardonnay Would be Ideal
Chardonnays from Australia, Chile, or California are perfect for fishes, like salmon or any kind of seafood prepared in lush sauce.

5. If the Dish Has a Lot of Fresh Herbs, Pair It with Gruner Veltliner
Thanks to the citrus-and-clover scent of Austrian Gruner Veltliner, it blends well with dishes that have a lot of fresh herbs.

6. Sweet and Spicy Dishes? Pair It with Riesling
Rieslings are slightly sweet, that it can easily tame the heat of spicy Indian and Asian dishes.

7. Pinot Noir Is Perfect for Earthy Dishes
Recipes that contain a lot of truffles and mushrooms should be paired with Pinot Noir. Although they’re light-bodied, you’ll love how savoury they are.

Common Techniques for Pairing Wine and Food
Regional Pairing
Regional pairing is pretty straightforward. For example, Italian wine goes well with Italian food, and Oregon Pinot Noir is perfect for a dish that contains cow’s-milk cheese. Though, keep in mind that regional matches don’t always produce the perfect pairing. They can just offer a template for people to have a better understanding about what’s going on with food and wine pairings.

Sweet + Salty
Do you love candied pecans, maple bacon, and salted caramel? If your answer is yes, then a wine and food pairing of salty and sweet may be lovely for you. Riesling can be paired with Asian foods, such as Pad Thai, and fried chicken, or low-calorie desserts, such as tawny port and pretzels.

Bitter + Fat
If you’re craving for something fatty, then you should grab a wine filled with plenty of tannin. This is where the classic steak and red wine food pairing goes.

Acid + Fat
If you want to cut the fat, then nothing beats a full glass of cold champagne. A high acid drink will usually add a good range of flavours to a fatty dish. This is why white butter sauce is very popular. The white wine in the butter sauce turns the dish into something that’s very lovely.

Acid + Acid
Acidity can be added together with wine and food, creating the basis of what wine connoisseurs think about when picking a wine that will go with their meal.

How to Taste Food and Wine Together

In order to be able to go beyond generalities, it’s important to be aware of how to properly taste the wine and food together. During wine tasting events, the following should be done:
– Take a small mouthful of wine, swish around your mouth, and swallow.
– Try to determine the taste and smell of the wine you just drank. Is it too light or too heavy?
– Don’t forget to consider the acidity and sweetness of the wine as well.
– Analyse the wine and try to match its characteristics to some dishes or food. It’s important to find at least one aspect that matches well with the food– this can be the flavour, sweetness, or texture.
– Take a bite of the food, chew, and swallow it. Just like what you did with the wine, try to consider its taste, as well as its aftertaste.

Lastly, when it comes to pairing wine and food, it’s completely fine if you’ll drink whatever wine you enjoy drinking with whatever food you have chosen to eat. Although this probably contradicts the rules discussed above, you have to remind yourself that wine is about your experience, and not anyone else.