Good food and good wine augment each other, bringing out textures and flavor
s in each other. This goes way beyond the white
wine with fish and red
wine with meats standard. But it can be a trial-and-error process
. Which is really tough
because it means you have to try a lot of different wines and a lot of different foods.
Here are a few helpful standards for pairing food and wines that I have wrested from my terrible struggles:
oily foods go well with crisp wines with high acid
- meats with quite a bit of fat go well with wines that have pronounced tannins
- salty foods (like caviar) go well with wines high in alcohol or that are effervescent (like champagne).
- fruit works with wines that have oaky flavors