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
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