Pairing different wines with different food is one of the best ways to enhance the experience of a meal. It’s a relationship of sorts, in which the two sides can either clash or create perfect harmony. Consider these tips for pairing wines with foods.
Look for Aromas or Flavors that Are Matched by the Food
To expand the palatable experience, try to match the flavor of the wine to that of the food. This advice extends itself to the body as well. Full-bodied red wines go better with heavier meals, like steak.
Pair Acidic Foods with Acidic Wines
Acidic foods, like those with citrus or vinegar, pair well with wines that are also high in acidity. Consider a Sauvignon Blanc or sparkling wine with acidic food.
Consider How the Food Was Prepared
You may catch a clue to a wine pairing if you consider the method in which the dish was prepared. Generally, match lightly-seasoned foods prepared by poaching or steaming with lighter, more delicate wines, this makes a great pairing. Grilled, roasted, sautéed, or braised dishes tend to be richer and fattier, and pair best with fuller-bodied wines.
Pair Rich Foods with Rich Wines
Tannic wines provide that dry, bitter feeling you get after drinking some wines—often reds. If you pair a tannic wine with a meal that’s light in seasoning with no bitter or salty qualities, it may make the wine’s tannic qualities overwhelming.
More than 1,000 wines from around the world stretch from the floor to the ceiling on the shelves of D&L Liquors. We pride ourselves on our wine store’s world-class selection and on our knowledge of wine. Ask us about pairing wine for your next dinner party. We’d be more than happy to help. We also have an impressive inventory of the finest beer, liquor, and wine spirits in Massachusetts. Call us today at (781) 894-1907 for more information.