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A wine pairing primer Date published: 2/21/2007
PAIRING WINE and food seems to be a confounding element of wine appreciation for many people. What would seem to be a natural fit can give even the most adventurous palates anxiety . It certainly doesn't have to be this way. With a few basic guidelines and a little experimentation, you will be able to pair meals with ease. People may be surprised Think of squeezing a lemon over your food. The lemon imparts flavor, of course, but it's the acidic kick that brings out the flavors in the food and provides a balance to the Acid is present in white, red and rose wines, and it If a white wine is described as creamy or soft, this could mean the winemaker has used a secondary fermentation, called malolactic, that artificially reduces the acidity. A wine like this can be pleasurable to sip on its own but will not make your dish sing. Additionally, high-acid foods (like tomato sauces) need a wine with acidity to work. Think classic pairings like a Chianti with lasagna, or a sauvignon blanc with oysters. Of course, marrying flavors is another important factor. A lemony Virginia seyval blanc can be the perfect foil to crab bisque. Another delicious pairing is an Argentinean malbec that shows dark fruit and coffee flavors paired with grilled tenderloin. The trick is to figure out the underlying flavor elements of each food and decide whether they will work well together. Developing your palate as a whole is the best way to marry flavors, and the good news is that doing so is a joy unto itself. Go to wine tastings, sample new dishes, figure out what you like and what didn't work and build on it.
1. Be respectful. No personal attacks.
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