Wine and food pairing – The goal is synergy and balance

When pairing food and wine, the goal is synergy and balance. The wine shouldn’t overpower the food, nor should the food overpower the wine.

Think of wine as if it were a condiment — it should compliment the food.

Wine drunk by itself tastes different than wine with food, because wine acts on food similar to the way a spice does. Acids, tannins and sugars in the wine interact with the food to provide different taste sensations.

Wine can enhance the flavour of food. A good match will bring out the nuances and enhance the flavours and unique characteristics of both the food and the wine.

Memorable food and wine pairing is achieved when you find similarities and/or contrasts of flavour, body (texture), intensity, and taste.

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