“This festive season, try having your roasted lamb with a bottle of red wine or chicken or fish with
First, you need to know that the whole point of pairing food and wine is to make both
Identify the Taste Profile of The Meal You’re Going to Cook.
Note down a few key features. Is it sweet, sour, salty or bitter? Will you use curry or chilies or none of those? Taste elements and the intensity of the
Subtle V/S Loud
Keep in mind that if you’re working with subtle flavours in your food, you might not want to overwhelm them with a loud and fruity wine like Cabernet Sauvignon or Shiraz. Get a variety like the gentle Pinot Noir for reds, or a lightly oaked Chardonnay for whites. However, if your meal is screaming with flavour, you probably want to pair it with a fruity, tannic wine that can hold its own like my favourite red variety Malbec, Cabernet Sauvignon or a red Bordeaux.
If you are cooking an oriental cuisine or any spicy dish, note that wines lower in alcohol (13% or less) can provide some much-needed relief from the spiciness. Chilli in food can make a wine seem more bitter, astringent and acidic, and high levels of alcohol will increase the burning sensation from the food. My recommendations would be varieties like German off-dry Riesling, Alsace or German Silvaner and Gewurztraminer.
Sweetness in food can make dry wine lose its fruit and be unpleasantly acidic, so for any dishes containing a high level of sugar you’re best off choosing a wine just as sweet or even sweeter than the food you are about to prepare. (Sweet wines match very spicy or salty foods.)
You should look for a wine with the
Body in wine is the actual weight or thickness of a wine, or how a wine feels in the mouth. Light wines are comparable to the feel of water in your mouth while full-bodied wines feel more like heavy cream. In terms of body, it is usually advisable to look for complimentary features to pair light-bodied wines with lighter food, and full-bodied wines with heartier food. For this reason, full-bodied whites, such as oaken Chardonnays, often do not pair well with delicate seafood, and lighter reds, such as Beaujolais, don’t do justice to a hearty steak but will pair well with chicken or pork. Some of the classic pairings; full-bodied Chardonnay with thick cream or butter-based sauces,
If you are looking for an easy drinking wine that should go by itself or with food, focus on the new world. These are countries like South Africa, Chile, Argentina, USA, New Zealand, Australia or any other country that started the winemaking practice except Europe and parts of the Mediterranean.
If you have a vintage bottle of wine, bear in mind that they tend to be more subtle and their flavours less flamboyant, so avoid a wildly complex dish with it. A simple dish will allow the wine to be the centre of attention.