For the untrained palette, wine tastes delicious no matter what you put with it. But if wine is paired with the right meal, and the harmony of the flavors dance in sync with each other, then the experience will dazzle you to the point where a thrown-together meal won’t cut it anymore.
If you’re looking to improve the overall experience of mealtime, then continue reading to find out what exact wines go with certain foods.
There are many factors that come into play when comparing wine. A review of the wine dispenser options by WineEmotionUSA.com shows how wine is preserved, and the temperature it’s kept will impact how your palette reacts to its mixture of flavours. Elevate your customers’ wine drinking experience by choosing the right dispenser
Listed below are some key terms that will help you understand the typical descriptions of wine.
- Acidity: Crisp wines that have an edge to them are high acidity. All grapes have acidity, and preservation is affected by the amount of acidity.
- Dry: The more bitter wines with very little or no sugar are considered dry.
- Body: The body of a wine is determined by the punch it packs. If it comes with intense flavors and leaves a powerful aftertaste on your lips, then you can call it full-bodied.
- Tannin: Tannin refers to the chemical compounds found in the stems, seeds, and skins of grapes, and also that earthy taste that might come from the aging wood barrels.
- White Wines: Chicken and fish are usually the best meat options for white wines. Much like giving your fish a spritz of lemon, a nice glass of white can bring out the best flavors in fish and make it taste fresher. If your chicken is paired with a sauce, then focus on matching up the sauce with the wine.
Foods that are packed with flavor go well with the acidic, citrusy Sauvignon Blanc. Strong cheeses like goat cheese and feta, along with chicken, pork, and turkey will also go swimmingly with it. And of course, fatty white fish, scallops, oysters, lobster, shrimp, or plain sushi are the probably best seafood options for Sauvignon Blanc.
A full-bodied Chardonnay can overpower the more subtle flavours in a dish—-but that means it goes great with fragrant, vibrant dishes when other wine choices might not stand up to them. Try it with a thick vanilla pudding, but not until you’ve tried it with a creamy white or pesto sauce and chicken.
Riesling can vary in sweetness, which allows it to be paired with a vast array of foods. From foie gras, all the way to Indian curries, use a Riesling to balance spicy foods, add elegance to duck, and bring out the freshness to sea bass or trout.
The numerous fruity elements with the subtle hint of spice make it one of the most superb wines to put with fish. Additionally, this crisp delight will compliment fresh herbs, grilled chicken, and pasta.
Red meats are high in protein, which is softened by the tannin in red wine. This enhances the tasty, fatty flavors.
Paired best with lamb, filet mignon, and sausage, the savory mushroom and deep cherry accents in Pinot Noir make it the only wine that can stand up to the bold characteristics in these meats. Add a red or mushroom sauce for an even more delectable blend of flavors.
Versatile enough to be put with ahi tuna or steak, the berry base and delicate eucalyptus accentuations can serve a savory bolognese, fondue, or dark chocolate dessert. Add a side of caramelized onions, plums, or tomatoes to add another dimension to the flavors.
Cabernet Sauvignon is one of the most popular wines because of how well it goes with beef and rib eye. Americans and Brits particularly like it because it goes with all the beloved brown sauces they like to put with their stews and potatoes. Embellish in the entree, and go light with bittersweet dark chocolate for dessert.
Chock full with a smorgasbord of flavors, Syrah is one of the most versatile wines that are perfect for all the sweetest and bittersweet desserts like black forest cake and any coffee dessert. With a peppery finish, confidently accompany pepperoni, spicy sausage, or roasted game with a Syrah.
One thing is for sure, wine is nothing less than an art and can make or break a meal. Keep in mind the basic complementary flavors, and you can’t go wrong.