Food and Wine

Wine and food should be paired together to bring out the best qualities of both the wine and food. However if a food and wine are paired incorrectly it will create a very unfavorable quality in either the food or wine. There are ways to help avoid an incorrect food and wine pairing. Anytime you pair a food and wine together they should contain similar characteristics. You should avoid mixing and pairing food and wines that have dissimilar characteristics. Wine can add a brand new element to a dish if paired properly. Combine wines that have a high alcohol flavor with dishes like barbequed meats and other dishes that have a high flavor range. When choosing a dessert wine try to avoid mixing a very sweet wine with a very sweet food as it will ruin the experience. Make sure to smell and taste the wine and learn about different wines on your own as this will help you figure out better food and wine pairings.

The first rule seems to be red wine with red meat, white wine with white meat. Combining food with wine has been around for thousands of years so it is nothing new to pair your red wine with hearty roast beef. But which red wine is better? There is a complement between the red wine and the white wine depending on the sweetness of Lobsters or the mild delicate flavor of white fish. You could not go wrong with a crisp, fresh Sauvignon Blanc white wine but for a special occasion Pinot Noir red wine would complement Salmon.