Paring Food and Wine
Whether you’re planning large dinner party, or want to organize an intimate evening with your closest friends or loved one, you may want to know a little more about food and wine, and how the right pairings can make for a great meal. Here are a few suggestions that may help you to plan a successful menu.
When it comes to pairing food and wine together, you’ll need to remember a few basic rules. First, don’t pair strong and delicate flavors together; if you’re going to have chicken or beef with pungent spices, a robust red wine that is rich in flavor will go well with the meal. Light dishes like white fish (tilapia, snapper) or dessert dishes need to have more subdued drinks paired with them so that the complete taste of the meal will be favorable. Also, match the flavors in your drinks with the flavors in your food. If you’re preparing tangy or tart foods like salads with vinaigrette dressing or meats that are seasoned with sauces that contain vinegar, a tart selection is best. And, don’t be afraid to use acidic wines in your food and wine pairings as well; these drinks go very well with foods that are high in fat, or entrees that are deep fried.
If you want the ‘grapes’ to be the center of attention at your meal, be sure that all the flavors of your food are definite but not overpowering. This is especially important if you’ve been saving a vintage bottle for a special occasion, so keep this in mind if you want your quality wine to be the star of the show. When it comes to vintage drinks that you want to share with family and friends, try preparing simple pasta dishes with garden veggies or grilled meats that won’t overtake the palette.
You should also know whether or not the drink you select should be white or red. In most cases, white meats and sea food go best with whites, and more robust meats such as beef and lamb are best eaten with reds. Seafood has high amounts of iodine, which is why reds don’t taste well with food items like cod, crab, or lobster. There are also some foods that are best eaten without wine, so knowing this before your party will be especially helpful; stay away from veggies like artichokes and asparagus when you’re testing out food and wine, and most fruits will do well with the drink you choose.
If you’re going to be serving a light dessert after your meal, food and wine pairings are important here as well. You can also serve drinks with the appetizers that you serve; items like melon and prosciutto taste great with a dry Muscat, and chocolate desserts are paired well with Bual or Malmsey Madeira.
