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Perfect Pairings… How to Match Wine to any Meal or Occasion

In Australia and in countries all around the world, wine is an integral component of many dining experiences. Wine sales in Australia have grown steadily over the last 10 years with over 430 million litres consumed in a typical year. When dining, don’t reach for just any wine and hope it fits the meal, as wine is like food in this manner…particular choices go better together when it comes down to taste or blending flavours.

Wine is a drink that is meant to complement a meal which means it should complete it. You don’t want to savour the flavours of your food and then overwhelm the experience with the wrong wine choice. Equally, you don’t want to mix flavours that are confusing to the palate. For example, a sweet dessert wine would not be served with a steak or pasta.

Blending Individual Tastes With Wine

Of course, every one has preferences so the traditional wine and food pairings are not etched in stone. However, there are certain guidelines you should learn before you begin to experiment while seeking your own serving style.

The reason it is necessary to become familiar with the guidelines is so you are able to learn how to match particular wines with particular foods no matter what you decide to prepare or order in a restaurant. You can then vary from these guidelines to meet your individual tastes without creating a chaos of flavours.

Guidelines for Palate Delights
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There is one overriding pairing guideline that starts the pairing process. The paired wine and food should make each taste better. In other words, there should be balance achieved in terms of the following:

* Intensity
* Flavours
* Weight
* Aromas

This may sound like a difficult accomplishment, but there are some ground rules you can begin with in order to achieve a balanced.

First you should achieve harmony between the wine and food flavourings. If you food is going to be spicy or tangy you would choose a wine with high acidity so the food flavour does not overwhelm the wine flavour. If your dish is salty, you would also choose an acidic wine.
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Meat dishes, on the other hand, work better with dark and fruity wines because the tannins will dry the mouth and the meat juices will keep the mouth moist. Sweet wines, or dessert wines, go well with sugary and rich desserts because of both their flavour and weight.
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You should also consider how the food has been cooked before choosing your wine. If your food is fried, roasted, or braised you will choose a heavier flavoured and bodied wine than you would if the food has been broiled.

You also want to consider the type of meal you are eating. Heavy pasta dishes with tomato based sauces will work best with a heavy bodied red wine. Fish or chicken dishes are better eaten with a lighter, white wine. The body of your wine choice should complement the intensity of the food flavours. You can think in terms of light wine goes with light flavoured food, while heavy wine goes with heavy flavoured food.
When it comes to cheese the pairings can be a little unusual. There are many different kinds of cheeses and cheese often has a very strong taste. A sharp and/or hard cheese pairs well with a red wine. Sweet wine flavours can balance the taste of cheeses that are intense. Soft cheeses pair best with a wine that has higher acidity.
On Occasion
The occasion where wine will be served usually influences the choice of wine based on price after matching the meal. You would use the wine pairing guidelines for the meal and then consider the occasion. For example, you would serve a red wine with prime rib roast, but might decide to purchase a more expensive wine if the food is being served at a wedding or celebration.
Enjoy Your Flavours!
In the final analysis, you need to enjoy the taste in your mouth when you eat the food and drink the wine. The guidelines are not etched in stone, and your personal preference will be the final determining factor. If it works for you, then the balance is right!

About the Author

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