This is where contrasting with tannin comes in. Rich dishes can feel like the fat is smothering your taste buds, especially the roof of your mouth. This is because a sweet dish will trump the flavours of almost all non-sweet wines.Ĭlassic pairing examples: Macarons & Moscato, Salted Caramel & Muscat, Cheese Cake & Sauternes Your mission is to find a wine that's sweeter than the dessert so it can take the lead. Sweet foods have a simple, tried and true formula. Sweetness is a powerful force against burning mouths as it absorbs a lot of the heat, so lower alcohol, off-dry or sweet wines are going to be your best match.Ĭlassic pairing examples: Spicy Tuna Tataki & Riesling, Buffalo Hot Wings & Moscato When it comes to dishes that are heavy with non-spicy herbs (like Middle Eastern, Greek, Moroccan, non-spicy Mexican, and so on), it's best to try and match these flavours with wines that have an herbaceous quality to them too.Ĭlassic pairing examples: Peppercorn & Cabernet Franc, Anise & Grenache, Oregano & Sangiovese, Lemongrass & Sauvignon BlancĪlcohol makes spicy food taste spicier. And if it's a creamy chicken dish like a cheesy pasta, look to the rich food formula. Whereas for the baked lemon thyme chicken, consider a pairing formula that lines up with the acidity or herbs in the chicken. However, the best pairing formula to use depends on the main flavour that's being used to enhance the chicken.įor the chicken with a sweet chilli glaze consider chilli heat pairings. Once you've determined this, you can run with the right method to suit! Keep in mind, that often the style of cooking (roasting, baking, frying) and the sauce (sweet, sour, spicy, creamy) are more important than the actual food on the plate.įor example, consider pan-fried chicken with a sweet chilli glaze compared to oven-roasted lemon thyme chicken, or a creamy chicken pasta. Is it quite acidic? Or does its richness stand out the most? Or maybe it's the herbaceous tone of the dish. Now that you know the winning methods, it's time to apply them! To determine which method is best for your palate, consider what the main feature of the food is. Quite often the famous cuisine and famously produced wine of a region are the perfect match! Think Neapolitan pizza with Sangiovese, Chèvre with Sancerre, Argentinian BBQ with Malbec, or Spanish paella with Tempranillo! There's a saying when it comes to pairing wine and food, "What grows together goes together". a tannicCabernet Sauvignon with a fatty steak This is where you use say the acidity of the wine to cut through the richness of the food - opposite flavours that combine well together. a sweet dessert wine with salty blue cheese Contrast This is where slightly different flavours combine to create an even greater flavour.
a rich Chardonnay with a creamy pasta Complementary This is where you match similar flavours so that the flavour part in your mouth is all dancing to the same drumbeat. And today, we are going to give you the knowledge and skills to be a master pair-er yourself too! Congruent Lucky for us there are three main go-to methods that sommeliers and chefs use to cover almost all their dishes. But there are thousands of different foods and wines. If you’ve ever tried drinking a bottle of Shirazwith a spicy Thai dish, or Cabernet with sushi, then you’ll know what we mean.
Likewise, they can often clash and destroy your flavour experience. Wines can, of course, enhance the flavours of your meal, and sometimes create truly exceptional flavour experiences. So it’s simple, right? All you have to do is pick your favourite foods and pick your favourite wines and you're all set. Use these exactly as mentioned or take inspiration from them and conquer the food and wine matching world!įood is great. We'll also share some of the most famous and classic must-try pairings. It might seem intimidating, but the magic formula isn't far away! Today we will be guiding you through the most dependable food and wine pairing techniques in the world. Everybody wants to nail the food and wine matching thing, right? Having that magical moment where you can confidently sit down to an incredible meal and just pull out exactly the right wine?
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