Food and Wine Pairings
There are several things to consider when pairing food and wine. The general rule is to match the body of the food with the body of the wine; so delicate flavours with lighter bodied wines, medium intensity foods with medium bodied wines, and full flavoured foods with heavier wines.
There are two ways to pair up food with wine:
a. The Complimentary Principle: where you take a wine and try to imitate similar flavours in the food you are serving, for example, a crisp Riesling showing citrus fruits paired with white fish with fresh lemon squeezed over it.
b. The Contrasting Principle: where you take a wine and try to create opposite flavours in the food you are serving, for example, serving sweet dessert wines with salty cheeses.
Whatever your preference, the ideal end result is to create individual taste experiences by considering types of wines and foods you enjoy.
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