Wine and food pairing

Wine and food pairings is an individual choice. Every person's sense of taste is different. In general, each person should decide for him or herself what combinations of wine and food taste good - don't worry about what anyone else says should work. However, I understand this is difficult when a wine drinker is just starting out.

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In therestourant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine react differently to each other and finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective.

Start by thinking about the dish or meal as a whole. What are its dominant characteristics?

Is it mild or flavorful?

Is it fatty or lean?

Is it rich or acidic?

If you're eating a dish with a strong acidic content (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food. 

Wine guide for Asian cuisines:

• Chinese – Riesling, Gewurztraminer, Sauvignon Blanc, and Pinot Noir
• Indian – Zinfandel, Chardonnay
• Japanese – Beaujolais, Sauvignon Blanc, Riesling
• Thai – Chablis, Chardonnay

Wine guide for cheese:

• Creamy soft brie or camembert – Red Burgundy, Chardonnay, Chablis Strong goat cheese –Sauvignon Blanc, Sancerre, Pouilly-Fume
• Hard Gouda – Chianti, Dolcetto, Pinot Noir
• Semi hard cheese – Semillon, Rioja, Sauvignon Blanc
• Smoked cheese – Gewurztraminer, Sauternes, Shiraz
• Strong blue cheese – Sauternes, Port, Hermitage, Madeira

Wine guide for typical dishes:

• Chicken – Chardonnay or lighter reds such as Rioja, Barbera, Grenache, Burgundy
• Green Salad – Herby whites such as Sauvignon Blanc, Pinot Blanc.
• Grilled Fish – Light medium bodied whites such as Pinot Grigio, Chablis
• Pasta (red sauce) – Chianti, Zinfandel, Pinot Blanc
• Pasta (white sauce) – Pinot Grigio, Chardonnay, Viognier, Gavi
• Raw or steamed shellfish – Crisp, acidic wines such as Champagne, Sauvignon Blanc
• Steak – Full-bodied red such as Cabernet, Bordeaux