Wine Pairing Fundamentals

Wine pairing is about matching the right wine with food to enhance flavors. Balance is key: match the weight of the wine with the food. Light wines with light dishes, and rich wines with rich foods.

Old World wines (Europe) often have more acidity and subtlety, while New World wines (Americas, Australia) are typically fruitier and bolder. Pair Old World wines with traditional cuisine and New World wines with contemporary dishes.

Tannins in red wines bind with proteins, making them ideal for pairing with meat and cheese. This interaction softens the wine's astringency and enhances the meat's flavor. Surprisingly, tannins can even interact with plant proteins.

Sweet wines like Riesling or Moscato can create stunning contrasts when paired with savory or spicy dishes. The sweetness balances the heat and brings out intricate flavors. Try pairing a sweet wine with spicy Asian cuisine.

The sauce in a dish can be more important than the protein when pairing wine. A rich, creamy sauce pairs well with a full-bodied white wine, while a tomato-based sauce works better with a medium-bodied red.

Champagne was originally an accidental fermentation by monks seeking to make still wine. Its bubbles were considered a flaw before becoming a celebrated hallmark.