Matching food and wine is not too complicated

Many new wine drinkers in general to be very nervous about the concept of pairing wine with food. There are a variety of resources there that make you think that this pairing is too complicated and that your guests can look forward to you if you have a "wrong" choice pairing. The selection of appropriate food and wine pairings at one point was an art practiced only by expensive gourmet or the maitre d 'at your favorite restaurant.

The truth is thatThere are very few rules to follow when pairing food and wine, and even those are exceptions. When deciding which fruit of the vine, to serve with the meal, which is the important thing to remember that this should be a pleasant experience. Although there are some basic guidelines, it is mostly a matter of taste.

Balance of taste

When pairing food and wine, balance is the key. No one element of the food or drinks should outweigh the other elements ofthe meal. Although your personal preferences come first, the general consensus that heavy meals more fun when there are full-bodied red wines with better and easier food paired with fine, just whites. Red wine is the taste of foods to improve the taste and should not overwhelm your meal. Food and wine pairings for white wines are often lighter and crisper taste.

Our tongue recognizes only five types of taste: sweet, salty, sour, bitter,and umami (protein). When pairing food and wine, the classic combinations matching similar elements in the food and wine.

What does this mean for the casual wine drinker? It means that you can enjoy that sound and light dinner of catfish fillets, rice and steamed broccoli with a light white, like a Pinot Noir.

A decadent feast of roast beef and mashed potatoes goes well with the deep and complex character of red wines such as Merlot and redZinfandel.

Meals prepared by the umami taste, fatty fish such as sushi, or are excluded, can be enjoyed with the most fresh and fruity wines such as Chardonnay. Champagne is also a great choice for meals with fish or cheese.

Desserts tend to go best with sweet dessert wines such as sherry and port wine. In general, the wine should be sweeter than the dessert. Although it is intended to counter-intuitive a very sweet drink with a sweet dessert, sugar works in the deserta balance between the inherent acidity in wine.

Break the Rules

The most important thing to remember when pairing food and wine is that you love every moment of the experience. Experimenting with combinations that do not conform to the usual rules of pairing food law to be fun, and you can end up with some new favorite flavor experiences that have nothing to do with the traditional rules.