Food for Thought

Winter 2005 CSANews Issue 57  |  Posted date : May 25, 2007.Back to list

1. Match the flavours and intensity of the wine with the strongest flavour on the plate.

2. When in doubt, use s sparkling, because sparkling goes with everything.

3. Decide whether you desire a complementary or contrasting pairing.

4. Make sure that either (1) the wine makes the food taste better, or (2) the food makes the wine taste better.

5. With sweet foods (as with desserts), the wine must always be sweeter than the food. One possible exception is Ice wine, due to the fact that Ice wine is so concentrated in flavour that it can sometimes be paired successfully with sweeter foods.

6. Salty foods pair well with sweet beverages (e.g. late harvest wines).

7. In general, remember that vinegar is the antithesis of wine. Sharp vinaigrettes on salads can only be paired with very sweet wines (contrast pairing). (1) Sweetness will always soften acid. (2) Acid will increase the "brightness" of a flabby, sweet dish.

8. Cold serving temperatures decrease the perception of sweetness and body of the wine.

9. Tannins are cumulative on the palate, so be careful with having back-to-back tannic wine and food. The perceived astringency/bitterness will increase with each sip/bite due to this cumulative effect.

10. High-alcohol wines add the "heat" of a spicy dish. Spicy foods marry very well with low-alcohol wines.