Archive for February, 2011

Guidelines to Food & Wine Pairing

Tuesday, February 8th, 2011

Having trouble paring food with wine? Try referencing these guidelines to help.

1. Food sweetness level should be less than or equal to the wine sweetness level.
2. Food acidity level should be less than or equal to the wine’s acidity.
3. Highly salty foods work better with wines that have high effervescence.
4. The negative impact of bitter foods is lessened when combined with wines of moderate to high effervescence.
5. Wine tannin levels should be equal to meat fattiness levels.
6. Wine acidity should be equal to vegetable fattiness levels.
7. Overall body of the wine should be equal to the overall body of the food. (Exception is intensity).
Using these tips will aide you in making a successful match with your next dinner party.

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