Author: Tracy-Lynne MacLellan
Your Food & Wine Pairing Cheat Sheet
The point of this food and wine pairing list is to enhance both the food and the wine so they show their very best flavours and textures. Your dining experience can go from good to outstanding if you follow these simple principles. Of course, ultimately, the choice is yours. Don’t let anyone tell you what to do!
Acidity in wine mitigates the acidity in food which makes the flavour of both the food and the wine seem a little softer and sweeter.
A little salt can make a grippy, tannic wine seem softer and smoother.
Avoid wine with high tannins or a lot of oak treatment or the flavours will be bitter.
Balance is key. Don’t let the wine over-power the food or the food over-power the wine.
Try matching regional food with wines from that same region.
Match flavours, body and texture to create harmony.
Sometimes your best wine & food pairing is something totally off-the-wall. It might not be the safest bet, but it won’t be boring!
You can drink red wine with fish, but only if the wine’s acidity is high & the tannins are low.
Pair spicy foods with low alcohol, fruity wines that have mouthwatering acidity. Mouth-drying tannins and high alcohol in wines increases the burn from spicy foods.
When pairing wine with dessert, choose a wine that is just as sweet as your dessert – or even a little sweeter.
The acidity, effervescence and complex flavours of Champagne are all very food-friendly – and delicious!
Personal preference always prevails for pairings.