FOOD & WINE PAIRINGS MEMO

9 rules to remember when pairing food with wine. Of course, your personal preferences are the most important.


WHAT WORKS

  • HIGH-ACID FOOD & HIGH-ACID WINE: the wine needs to have more acidity than the food to not taste flat and thin

  • FAT FOOD & HIGH-ACID WINE: the acidity of the wine brings freshness that cleans the palate

  • HIGH-PROTEIN FOOD & HIGH-TANNINS WINE: the tannins of the wine bind to the proteins of the meat, both feel smoother

  • SPICY FOOD & SWEET WINE: the sweetness of the wine counteracts the warming effect of spices

  • SWEET FOOD & SWEET WINE: the wine needs to be sweeter than the food to not taste weak



WHAT DOESN'T WORK

  • BITTER FOOD & BITTER WINE: bitterness compounds and feel unpleasant

  • SPICY FOOD & HIGH-ALCOHOL WINE: the high alcohol of the wine accentuates the warming effect of food spices

  • SPICY FOOD & HIGH-TANNINS WINE: the spiciness of the food accentuates the astringency and bitterness of the wine

  • SWEET FOOD & HIGH-ACID DRY WINE: the sweetness of the food accentuates the acidity of the wine, making it sour


Discover a limited edition wine box on food and wine pairings!