Rule #1: Acidity Matters
When it comes to wine and food pairing, acidity is your best friend. Ideally, the wine you're sipping should boast a higher acidity than the food you're eating. This acidity acts as a palate cleanser, refreshing your taste buds and enhancing the flavours of the dish.
Rule #2: Tannins & Balance
If savouring a red wine with higher tannins, such as a robust Cabernet Sauvignon or a velvety Merlot, balance is key. Pair these wines with dishes that have fat and acid to counterbalance the wine's bitterness. Think succulent rib-eye steaks, roasted tomatoes bursting with flavour, or buttery, cheesy dishes that melt in your mouth.
Rule #3: Sauce is the Star
While the main protein on your plate may steal the spotlight, it's the sauce that often takes center stage in wine and food pairing. Before reaching for a bottle, consider the flavours of the sauce and match your wine accordingly. Whether it's a rich, velvety red wine reduction or a zesty citrus-infused vinaigrette, let the sauce guide your wine selection.
Rule #4: Embrace Contrast
Don't shy away from embracing contrast in your pairings. Sometimes, the most unexpected combinations can create moments of pure magic. Consider cooling down a fiery, spicy dish with a white wine with high acidity and a touch of sweetness. The contrast between the heat of the dish and the refreshing qualities of the wine can ignite your taste buds in the best possible way.