Wine and Food Matching Principles
- Match your wine to the strongest flavour on the plate.
- Balance the weight of the wine to the weight of the food. A full flavoured meal needs a full bodied wine; a lighter dish requires a lighter wine.
- Fatty, greasy or rich dishes need a dry wine with good acidity to clean the palate.
- Salty dishes need a slightly sweet wine with full fruit flavours, moderate acidity, lower alcohol and no tannins.
- Hot, spicy dishes require refreshing acidity, lower alcohol and fruity wines with a touch of sweetness.
- Cream sauces and butter require wines of good fruit and matching creamy style or contrasting acidity to cleanse the palate.
- The dessert wine should be sweeter than the dessert.
- Rare meats need young tannic reds and well-done meats need older or fuity reds with little to no tannins.
- Foods high in acidity are complemented by wines high in acidity.
Most important Principal....................HAVE FUN!!!!
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