How to pair wine with food? Six golden rules of wine and food pairing
Six golden rules for pairing wine with food
Pairing wine with food should be a joy and an adventure, yet many people fear getting it wrong.
There are some principles, like matching intensity and weight, i.e. lighter foods with lighter wines, richer wines with richer foods. There also are classic pairings from classic regions that can serve as a general guideline.
But there is no need to worry with these no-nonsense rules from Master Sommelier Stefan Neumann: your taste and instinct matters most.
- Find flavour similarities between the wine and the food.
- Look for a slight contrast but not polar opposites.
- Trust your taste not your thoughts. If your mind is telling you that this is a perfect match; taste it first.
- Always have a plan B: pairings are a very personal matter and individual preferences can differ immensely.
- Always pair wine you like and enjoy drinking.
- Experiment because you learn from your mistakes: it’s called experience; but you just might find a killer combination.
Champagne Bollinger R.D. 2007 – Bollinger Launches the Latest Vintage of Its Flagship Wine - Récemment Dégorgé 2007
Campari, gin and vermouth: these are the three ingredients of the legendary cocktail classic Negroni. It was named after Count Negroni and comes in...
Jansz Tasmania 's release of vintage sparkling wines shows Tasmania's cool climate off to perfection.
Falstaff’s man about town talks about a great love affair – that between food and wine.
Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen deceptively simple...