Wine and food matching is both an art and a science. Keep these tips in mind and let your taste buds do the rest.  

There are so many styles of wine available in stores these days, and when you add that to the fact that today’s food shops and restaurants are filled with flavours from around the world, the possibilities for wine and food matching are endless. But don’t be discouraged by all this variety.

Here are a few basic tips to get you started in putting together your own delicious wine and food pairings. And remember, do what tastes good to you.  Wine and food matching is both an art and a science. Keep these tips in mind and let your taste buds do the rest.

Balance
You don’t want your wine to overpower your food, but you also don’t want the flavours of your food to be too intense for the wine. Complicated? Not really. Consider both the flavours and the textures of your food, as well as the wine when trying to find a balance. For instance, steamed lobster is a rich, buttery meat with a subtle, sweet flavour That’s delicate enough for a white wine, but because the texture is so rich, the white wine should also be rich and full bodied; an oak-aged Chardonnay is the perfect pairing.

Read the entire article by Stacey Metulynsky, on Food Network’s web site.

This entry was posted on Wednesday, October 25th, 2006 at 11:01 pm and is filed under Wine Articles, Groovy Grapes Articles, Food Network TV Series, This Food That Wine Articles and Tools. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.