The taste of a wine can improve or worsen depending on the food that you drink it with so, by learning the basics about pairing them, you can really enhance your culinary experiences. It s not a difficult task either, as much research and experimentation has already been done by others with a little reading, you can some become an expert.
Here are some examples of wine and food pairings. Beef is best paired with Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel or Pinot Noir. Lamb pairs well with Bordeaux, Cabernet Sauvignon, Pinot Gris, or Medoc. Poultry served with a light sauce pairs well with Chardonnay, Chablis or White Burgundy. Poultry served with a heavy or spicy sauce goes well Zinfandel, Pinot Noir or Beaujolais. Fish is best served with Sauvignon Blanc or White Burgundy. Keep in mind though that your palate is unique to you, so if you don t like a combination, don t use it, even if others claim that it is wonderful.
As for other foods, those which are hardest to pair with wines are egg dishes, acidic foods, and hot and spicy selections. There are no specific rules or recommendations for these, and it s really a case of hit and miss. When it comes to such foods, personal experimentation is the only way to find a good wine match.
There are two basic pairing approaches to choose from in general, which apply regardess of the the type of food in question. One is contrast, where the wine is different in character to the food, but the differing characteristics play off each other, and the other is complimentary, where the wine and food work together through a similar trait (such as sweetness or acidic). Either works equally well, but which to apply varies on the type of food being served.
Regional combinations are also worth paying attention to, as food originating from a particular region or country will often pair well with the local wines, as they have evolved to complement one another. So, foods and wines from France work well together, as do ones from Italy, and also ones from Spain.
Always keep in mind though that everyones tastes are different, and there are few, if any food and wine pairings that are universally liked. What might be perfect to you might be considered horrible by someone. So, don t rule a pairing out solely on the basis of something your friend you if the idea of a particular wine and food together sounds promising, then just give it a try.
Try to limit experimentations to your own time though, and if you re entertaining then stick to some of the tried and tested pairings. On the point of entertaining others, remember that some people only drink one kind of wine, no matter what food is being served, and others may have a particular dislike for certain varieties of wine. Therefore, always have a selection of wines on offer and, though you can make suggestions, leave the final choice to your guests.
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