Guide to food and wine pairings
9 rules to remember when pairing food with wine. Of course, your personal preferences are the most important.
What works
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HIGH-ACID FOOD & HIGH-ACID WINE: the wine needs to have more acidity than the food to not taste flat and thin
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FAT FOOD & HIGH-ACID WINE: the acidity of the wine brings freshness that cleans the palate
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HIGH-PROTEIN FOOD & HIGH-TANNINS WINE: the tannins of the wine bind to the proteins of the meat, both feel smoother
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SPICY FOOD & SWEET WINE: the sweetness of the wine counteracts the warming effect of spices
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SWEET FOOD & SWEET WINE: the wine needs to be sweeter than the food to not taste weak
What doesn't work
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BITTER FOOD & BITTER WINE: bitterness compounds and feel unpleasant
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SPICY FOOD & HIGH-ALCOHOL WINE: the high alcohol of the wine accentuates the warming effect of food spices
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SPICY FOOD & HIGH-TANNINS WINE: the spiciness of the food accentuates the astringency and bitterness of the wine
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SWEET FOOD & HIGH-ACID DRY WINE: the sweetness of the food accentuates the acidity of the wine, making it sour
