Doesn’t it feel amaizing when we get to eat good food and if there is a perfectly matching wine to go with it, complementing each other very well.However, perfectly pairing wine with food just don’t happen, if you are like me who made some terrible combinations, you will know what i am talking about.
As a food and consumer science student, i took a wine course as a module on its own and i got to learn different techniques in which to pair wine and food.i will be sharing with you some of the things that i learnt from doing this wine course.
- white wines go well with white meats
- red wines with red meat
- drink wines from light to dark with your meals
- champagne tends to go well together with appetizers and your opening courses
- do not match strong wines with delicate food
- tart wines go better on tart foods
- tannins pair well with fat
- different people have different taste buds so to find out the perfect combination for yourself, start tasting the wine alone and swallow
- then take in your food and while still in the mouth,take a sip of wine and chew the food slowly with the wine still in the mouth and the swallow
- the perfect combination lets you enjoy the food without being overpowered by the wine but only complements the taste of the food
- so it lets you enjoy the wine and the food as individual components and as a match.