Ten rules-of-thumb for food and wine pairing
1. If you are taking wine as a gift to a dinner party, don't worry about matching the wine to the food unless you have been requested to do so and have enough information about what is being served to make an informed choice. Just bring a good wine.
2. When you're serving more than one wine at a meal, it's customary to serve lighter wines before full-bodied ones. Dry wines should be served before sweet wines unless a sweet flavored dish is served early in the meal. In that case match the sweet dish with a similarly sweet wine. Lower alcohol wines should be served before higher alcohol wines.
3. Balance flavor intensity. Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.
4. Consider how the food is prepared. Delicately flavored foods — poached or steamed — pair best with delicate wines like a like Pinot Gris from Alsace or Oregon. It's easier to pair wines with more flavorfully prepared food — braised, grilled, roasted or sautéed. Pair the wine with the sauce, seasoning or dominant flavor of the dish.
5. Match flavors. An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste of Sauvignon Blancs goes with fish for the same reasons that lemon does.
6. Balance sweetness. But, beware of pairing a wine with food that is sweeter than the wine, although chocolate with Cabernet Sauvignon is always an interesting combination.
7. Consider pairing opposites. Very hot or spicy foods — some Thai dishes, or hot curries for example — often work best with sweet desert wines or champagne and sparkling wines. Opposing flavors can play off each other, creating new flavor sensations and cleansing the palate.
8. Match by geographic location. Regional foods and wines, having developed together over time, often have a natural affinity for each other.
9. Pair wine and cheese. In some European countries the best wine is reserved for the cheese course. Red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine. Goat Cheeses pair well with dry white wine, while milder cheeses pair best with fruiter red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet, Zinfandel and Red Burgundy.
10. Adjust food flavor to better pair with the wine. Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower — sweet wine will taste sweeter.
Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter.
and something that we firmly believe...
11. Pair what you like...don't be afraid to match to your tastes by going against what is conventional. You are the one enjoying your wine and your meal...drink what makes you happy and what suits your tastes.