An often asked question is “what wine should I serve with . . . ?” This is an age old question that does not always have a straight-forward answer.
Wine and the food one likes is subjective and is not always the same wine and food our dinner partners like. Our individual tastes and flavor expectations are sometimes triggered by a memory that takes us back in time affecting our likes and dislikes.
But you didn’t get the answer to the question, right. O.K., so there is the old classic rule for food and wine pairing — red wine with red meat and white wine with white fish. Today the old classic rule does not always apply nor does it have to.
Since winemaking has changed over the last 30+ years there is a wide variety of wine styles that are now more food friendly.
Though there are some things to keep in mind when trying to figure out what wine to choose.
Similar — choose a wine to complement the food that has similar flavors and texture making both the food and wine stand out, complimenting each other. Choose a light simple wine to enjoy with a light simple dish; or a rich wine with a rich dish.
Balance — Find a balance between the food and wine. If a dish is spicy the wine should balance the heat of the dish. Just like a happy couple when there is harmony one does not dominate the other.
Region — When in doubt, select a wine from the same region as the food being prepared. When in Rome . . .; in other words, eat and drink local.
Rich Food — Rich Wine
Spicy Food — Off-Dry Wine (semi-sweet wine)
Sweet Food — Sweet Wine
Oily Food — Wine With Acidity
Fatty Food — Wine With Tannin
Remember, it’s only a matter of taste!