The art of wine pairing involves carefully matching food dishes to the ideal wine to enhance the dining experience. The practice of matching complimentary flavors with the aim of enhancing enjoyment of each component has been known as food and wine pairing.

Consistent or complimentary pairings are both acceptable. When food and wine are paired harmoniously, they complement each other’s flavors and enhance each other’s flavors. This works better with flavors that are sweet or acidic than with those that are bitter. Bitter cuisine and wines with high tannin content (examples are wines which contain cranberries, plums, blueberries, blackberries) can sometimes overwhelm one another.

Enjoying a glass of wine alongside a good meal is a great combination. The main question is; how do you go about choosing the perfect wine which enhances the meal further?

It is important first to understand the terms when it comes to wine;

Dry wine

This is wine that has little or no sugar content. They stand in stark contrast to sweet wines. They can come in form of white or red wine. During the wine-making process, yeast will break down these fruit sugars to create the ethanol that gives wine its strength. A dry wine is produced if all of the sugars are used up during the process.

Tannin

A substance that is present in grape skin, seeds, and stems. Some are included in the wood barrels’ aging process.

Sweet wine

Remaining sugars are the naturally occurring grape sugars in a wine that remain after fermentation is complete. They are expressed in grams per liter (g/L). They differ a great deal amongst wine varieties. Generally speaking, riper grapes have more sugar to metabolize and hence have a larger potential alcohol level.

Body

A phrase used to characterize a wine’s flavor characteristic. For example, a wine that has a strong aftertaste and intense tastes is considered full-bodied.

Naturally sweet wines are produced when the yeast cannot digest the sugar, which usually happens when the fermentation is cooled down or filtered, or when the sugar level is too high for the yeast to handle.

Wine makers at the lower end of the market may use additives like sugar or grape concentrate to cover up the inferior components in their wines.

Food and wine pairing tips that everyone should know;

1. White wine and light meat

Light meat is mostly fish and poultry. Fish tastes better when paired with white wines because the acidity in the wine brings out the freshness of the fish. Because white wine is acidic, it can improve the flavor of fish in a similar way to how lemon is squeezed over fish.

2. Red wine and red meat.

Red wine’s capacity to soften meat proteins and bring out the flavors of fat is why it goes so well with red meats, like steak. Tannin is a chemical component included in red wine that causes the meat to soften and promoting digestion.

3. Rosé wines and desserts.

Although rosé was traditionally thought of as a summer wine, more and more people are enjoying it all year round with practically any kind of cuisine and for every occasion. What dish pairs best with rosé? The ideal matches for rosé vary depending on the type—dry, sweet, or sparkling—just like white or red wine.

But there are a few traditional combinations to think about. Fruit salads, grilled seafood (like salmon or tuna), and roasted or grilled vegetable dishes (like ratatouille) are excellent choices for Rosé. Think of robust stews, grilled meats and sausages, and a cheese and fruit board.

Important tip

It can occasionally be challenging to match wines with fish or meats that have a rich sauce. When preparing a dish such as this, it is important to match the wine to the sauce rather than the meat. This makes for an improved experience; as certain sauces may not go well with wine. For example, you should refrain from combining bitter sauces with other bitter foods because the bitterness will intensify and produce an unpleasant flavor.

When it comes to wine pairing, you should consider the type of food and the main ingredients. For example;

1. Salty
2. Sweet
3. Savory
4. Fatty
5. Acidity
6. Spicy

You can find a variety of wines in our catalogue here;

Factors that make a good wine pairing;

1. Rosé and cheesy food.

Rosé is the best option when it comes to wine and cheese pairings. Rosé is a great wine to pair with cheese because it has the fruity flavors of red wine with the acidity of white wine.

2. Sparkling Wine and Salty food

Typically, sparkling wines contain sweet undertones that make them ideal for pairing with salty dishes.

3. Chardonnay and fish

Salmon pairs well with Chardonnay wine. Fish and other shellfish in rich sauces go very well with a dry, medium-bodied Chardonnay.

4. Cabernet Sauvignon and red meat.

Rich wine calls for rich food. This explains why red meat and Cabernet Sauvignon go so nicely together.

5. Pinot noir and earthy food.

Try a rich Pinot Noir with savory, earthy foods like pizzas or mushroom dishes. Light-bodied yet full-bodied reds go well with earthy-flavored recipes like mushrooms and lentils. Salmon pairs well with pinot noir, demonstrating a harmonious relationship that may exist between red wine and seafood.

6. Pinot grigio and sea food.

The subtle, light tastes of Pinot Grigio pair wonderfully with light fish dishes.

As you enjoy your next meal, get the perfect bottle of wine for a perfect pairing from our wide variety of wines.

At Quest Liquor Store, you can trust that your order will be promptly delivered in perfect condition!