Food and wine pairing is as much an art as it is a science. According to the experts at Brice & Burnett, while personal taste always plays a role, certain combinations naturally work better than others and can transform a good meal into a memorable one.<\/p>\n
Whether you’re hosting a dinner party or enjoying a quiet meal at home, these simple pairing guidelines are a great place to start. Think about complementing, balancing or contrasting flavours by considering factors such as flavour intensity, acidity, sweetness, saltiness, richness, the type of meat and tannins.<\/p>\n
With a little know-how, finding your perfect food and wine match is easier than you think. Here is what they put together\u2026<\/p>\n
Flavour intensity and weight<\/strong><\/p>\n One of the chief tenets of food and wine pairing is to match the flavour intensity and weight of the wine to the dish being served, and vice versa. Delicate, light-bodied wines will be overpowered by intensely flavoured, heavy dishes such as game or roast meats. Likewise, a full-bodied, oaked Chardonnay or a robust Cabernet Sauvignon will overwhelm steamed white meats. Even dishes that aren\u2019t rich or heavy can be intensely flavoured. Asparagus, for example, requires lightweight, flavourful wines such as Sauvignon Blanc or Riesling. It\u2019s very important to take the sauce and cooking method into account when choosing combinations.<\/p>\n Acidity test <\/strong><\/p>\n Acidity is what gives a wine its freshness and vibrancy, so it’s important to keep it in balance with your food. If your dish is more acidic than the wine, the wine can taste dull or flat. That’s why high-acid wines, such as many Italian varieties, are a natural match for tomato-based pasta dishes, while crisp New Zealand Sauvignon Blanc pairs beautifully with fresh, zesty salads like a classic Greek salad.<\/p>\n What about some sweetness? <\/strong><\/p>\n When pairing wine with sweeter dishes or desserts, balance is key. A wine that’s less sweet than the food can taste bitter or overly acidic, so it’s important to match the level of sweetness. \u201cA rich, ripe South African Chardonnay is a better match for dishes with just a hint of sweetness, whilst sweet puddings and late-harvest Chenins are a winning combination.\u201d<\/p>\n Let\u2019s talk saltiness <\/strong><\/p>\n More classic combinations such as Roquefort and Sauternes demonstrate just how well sweetness can enhance salty foods. \u201cDry, high-acid white wines are also a strong match \u2013 think oysters and Chablis, or caviar and Brut Champagne.\u201d<\/p>\n <\/p>\n And oiliness?<\/strong><\/p>\n Rich, fatty dishes pair beautifully with high-acid wines, which help cut through the richness and cleanse the palate between bites. Hearty meats and rich, dark sauces are well suited to high-acid reds, such as Barbera or Cabernet Sauvignon blends. Fried foods, which naturally have a higher fat content, also benefit from the freshness of a crisp white or a vibrant red, creating a more balanced and enjoyable dining experience.<\/p>\n Meat and tannins<\/strong><\/p>\n Red meat and tannic red wines are a classic pairing for good reason. The proteins in steak, lamb and roast meats help soften the drying effect of tannins, creating a smoother, more balanced taste. A young Syrah, for example, may seem bold and astringent on its own, but paired with a perfectly cooked steak or roast, it becomes richer, softer and exceptionally enjoyable.<\/p>\n Know your flavour characteristics<\/strong><\/p>\n The flavours in your wine should complement the dominant flavours in your dish. Fruity dishes are beautifully matched with fruity or floral wines, while smoky, barbecued favourites pair well with wines that have smoky notes, such as a Swartland Syrah. For fragrant Indian curries, consider a spicy Gew\u00fcrztraminer or a lightly oaked Sauvignon Blanc to create a deliciously balanced pairing.<\/p>\n Compiled by Gypseenia Lion Source: Brice and Burnett <\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Some things simply go better together, but not every pairing is a perfect match. Thanks to the experts at Brice & Burnett, you can learn how to pair your favourite wine like a pro and take every meal to the next level. Food and wine pairing is as much an art as it is a […]<\/p>\n","protected":false},"author":124,"featured_media":20909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":{"0":"post-20908","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"\n