RULES FOR FOOD AND WINE MATCHING
Here is a list of rules of the types of wines that you should match with certain types of foods that will benefit the enjoyment of both the wines and foods.
TYPES OF FOOD
WINES NEEDED FOR A MATCH
|EQUAL AMOUNT OF SWEETNESS
|WINES WITH LOW-MEDIUM TANNINS
|HIGH ACID WHITES OR LOW TANNIN REDS
|HIGH IN FRUIT CONCENTRATION AND HIGHER SUGAR LEVELS - TO REDUCE THE BURN OF THE HEAT
Those are set rules that you should follow in order to bring out the best in the foods. Here are few rules that you should follow for more in-depth pairings.
LOCAL, LOCAL, LOCAL
It may sound like a strange concept but indeed history has shown an evolution of flavours in local foods and wines, and in certain regions these do indeed match perfectly. This is a rule that applies largely in Europe. Many regions will be known for a certain wine and the local food will just happen to match. Here a few examples to explain the point.
The Loire Valley is famous for its soft white, and goats, cheeses. These are both high in fat and low in acidity – so using our universal food and wine matching rules we can deduct that a white wine with high acid will be the best match. Coincidently the Loire Valley is home to both Sauvignon Blanc and Chenin Blanc – white grapes known for their crisp fruitiness and high acidity levels. Loire Valley Goat Cheese is just sublime with the Sauvignon Blancs from Sancerre.
Piemonte, the famous region in northwest Italy, is famous for its rich red wines made from the Nebbiolo grape varietal. It is also known for its wild boar and hazelnuts. The wild boar (fatty) is often served alongside the local red berries (acidity) and hazelnuts (fatty/savoury). The local Nebbiolo wines are both incredibly fruity and high in acidity. The acidity in the wines helps to match the acidity of the berries and cut through the fattiness of the hazelnuts and boar. The savouriness of the hazelnuts and boar are also balanced with the fruitiness of the Nebbiolo.
There is an incredible match or paradox in food and wine matching. This deals solely with the aromas/flavours of both foods and wines – assuming you have already followed the above food and wine matching rules. Foods/wines that are savoury, smoky, vegetable (or earthy flavour) dominant will almost always benefit from matches with foods/wines that are fruity, have some sweetness, and acidity.