Better Ideas For Matching Food With Wine

The main idea behind food pairings is that some elements, including texture and taste, in the food and wine react differently to each other and finding the right combination of these elements makes the whole dining experience even more enjoyable.

But the taste is very subjective, and what may be a perfect pairing for one, it may prove less pleasant to someone else.

Food and wine experts believe that the most fundamental part of the food and wine pairing is to understand the balance between the weight of food and weight (or "body") of wine, to create better pairings.

For example, a heavy, sturdy wine will likely overwhelm a lighter, more delicate dish, while the lighter body wines would become overwhelmed by a heavier meal.

Apart from the weight, you also need to consider the taste and textures of the food. Pairing flavors and texture can be achieved by using either complement or contrast strategies.

You can purchase a special wine with a dish to complement each other. For example, an earthy, Burgundian Pinot noir can be matched with an earthy, mushroom dish.

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