- First, match wine with foods that have similar richness and texture. Think about what is going to bring out the characteristics of both.
- Balance tastes. Remember that salty and sour tastes in food will make wines taste milder (fruitier and less acidic), whereas most sweet and savory tastes make wines taste stronger (drier and more astringent).
- Always try to balance the acidity of the food to the wine.
- The wine should always be just as sweet, or sweeter than what you’re eating.
- Light, Medium and Full-bodied wines: When you are cooking, remember that light body wines like Pinot Grigio or Soave go well with steamed, lightly sauteed, or poached foods. Medium and full-bodied wines like Montepulciano d’Abruzzo, Brunello or Barolo go better with grilled, roasted, or baked dishes that have intense flavors.
- Poultry: Game birds such quail, turkey, duck, and squab have earthy flavors that are more robust than chicken. Because of this, you should pair them with wines that can pick up those characteristics of spice and earth. A beautifully balanced Amarone pairs extremely nicely.
- Fish and Seafood: There is a myth that seafood must be paired with white wine – but it does not always have to be.
- Consider the region.
Curated by http://www.scoop.it/mariano-pallottini