Food and wine pairing is also about tastes and weight. There are many tastes in the wine and in the food. The most important thing in your pairing trusting in your palate. It will tell you whether you made the right or bad decision. If you pair a Cabernet Sauvignon with Char Grilled Vegetable and you enjoy it, then you made a good matching.
Probably, in the earlier example the dinner would find that the Sauvignon would interact unfavorably with the charred areas of the Parmesan, making it taste salty and bitter. Likewise the vegetables would make the wine seem thin and sour (and completely steamroll such a light-bodied wine). So in actuality most would find this pair clashes badly and all of the clues come directly from your palate.
How it works with the famous, marinated and good looking colored Char Grilled Vegetable?
Some of the most fundamental considerations are the respective weights of both the food and the wine. Don't become too fixated on the color of the wine, but rather its body. To get you started, as a general rule heavy goes with heavy and light goes with light. Of equal importance is the preparation of the dish. Chicken Picata with Chardonnay or Viognier would be lovely. A roasted chicken with herbs and root vegetables might need a Pinot Noir. Chili Con Carne would perhaps benefit from a Reininger Syrah or Grenache.
It's very important to consider how one trait of the wine can alter your cognition of the food and vice versa. Avoid strongly flavored foods with lots of onion, garlic, hot spice, etc. as the wine can pick up these flavors (after all do really want to drink a wine that tastes like garlic?). High alcohol wines tend to pair very poorly with spicy foods because the alcohol creates a hot sensation on the palate that magnifies and clashes with the spice present in the food.
Spice your food carefully like in the Kung Pao Chicken and try with it with the cool Gewurztraminer. A bit heavier Tunisian Chicken is still nice with an Argentinian Crios de Susana Balbo Rose of Malbec.
Please do not forget to ignore pairing wine with extremely hot and spicy foods (Spicy Cajun Gumbo). In that case choose a different alcoholic beverage. Respect that wines have borderline.
Do not forget that many classic examples exist of food and wine pairings that are tried and true. For example: foie gras and Sauternes, grilled steak and Chateau Maris Minervois La Touge (Grenache and Syrah) or Chicken paella and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. In the process we might notice that the proteins in our steak actually soften the tannins in our Syrah.
Enjoy your matching!
Probably, in the earlier example the dinner would find that the Sauvignon would interact unfavorably with the charred areas of the Parmesan, making it taste salty and bitter. Likewise the vegetables would make the wine seem thin and sour (and completely steamroll such a light-bodied wine). So in actuality most would find this pair clashes badly and all of the clues come directly from your palate.
How it works with the famous, marinated and good looking colored Char Grilled Vegetable?
Some of the most fundamental considerations are the respective weights of both the food and the wine. Don't become too fixated on the color of the wine, but rather its body. To get you started, as a general rule heavy goes with heavy and light goes with light. Of equal importance is the preparation of the dish. Chicken Picata with Chardonnay or Viognier would be lovely. A roasted chicken with herbs and root vegetables might need a Pinot Noir. Chili Con Carne would perhaps benefit from a Reininger Syrah or Grenache.
It's very important to consider how one trait of the wine can alter your cognition of the food and vice versa. Avoid strongly flavored foods with lots of onion, garlic, hot spice, etc. as the wine can pick up these flavors (after all do really want to drink a wine that tastes like garlic?). High alcohol wines tend to pair very poorly with spicy foods because the alcohol creates a hot sensation on the palate that magnifies and clashes with the spice present in the food.
Spice your food carefully like in the Kung Pao Chicken and try with it with the cool Gewurztraminer. A bit heavier Tunisian Chicken is still nice with an Argentinian Crios de Susana Balbo Rose of Malbec.
Please do not forget to ignore pairing wine with extremely hot and spicy foods (Spicy Cajun Gumbo). In that case choose a different alcoholic beverage. Respect that wines have borderline.
Do not forget that many classic examples exist of food and wine pairings that are tried and true. For example: foie gras and Sauternes, grilled steak and Chateau Maris Minervois La Touge (Grenache and Syrah) or Chicken paella and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. In the process we might notice that the proteins in our steak actually soften the tannins in our Syrah.
Enjoy your matching!
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