Food and wine pairing can be as simple as balancing flavorful foods with flavorful wines
Flavor and body are components of wine that can compliment the flavor and body of your favorite foods
Flavor is Everything
Every food has it's own distinctive flavor and body. The flavor and body of a tuna steak is stronger and meatier then that of a fillet of sole.
One or the other will be overlooked and under-appreciated. The best dishes are made up of flavor combinations and are enlivened with the addition of spices, herbs and sauces. When pairing wine and food it is helpful to consider these factors.
Take into account the predominant flavor of the meal. Do not try to match individual components of the dish but rather, appreciate the body and the overall flavor essence before choosing your wine. Marinated Chicken Breastwill love a Sauvignon Blanc.
Stuff the chicken with ham and add a light cheese sauce, and a light to medium-bodied red such as a Pinot Noir will then be in order. The protein of the cheese is a natural for the body of the wine.
Similarly, sauces and spices can change the overall character of a dish. Explore their attributes before choosing your wine because some spices and sauces can BE the dish by their dominating quality.
For instance, shrimp sautéed in butter sauce champagne would do well with a Chardonnay, but if you add hot red pepper and garlic, a Zinfandel or even Syrah becomes a better match because the dish is now richer and bolder.
Additionally, a cooling semi-sweet Riesling would also work well by providing a complimenting contrast. Consider matching pepper, clove,nutmeg and thyme with a Pinot Gris. Here the spices are biting and the wine is crisp and dry.
Matching Food and Wine
Easy Food and Wine Pairings