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6 Basic Rules For Pairing Food With Wine
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6 Basic Rules For Pairing Food With Wine
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Hi I'm Rachel May and today we're going to talk about wine pairings1.
Now there are certain elements of wine, there's sugar, acid, fruit, tannins and alcohol and there's also flavor components1 of food there's fat, acid, salt, sweet, bitter and texture. So when we think about pairing, we need to think about how these flavor elements are going to work together1. Let's talk about some of the basic rules1 of wine pairings</div><div class="virtualpage">
Rule number one: hors d'oeuvres need a dry rose1. The reason is a rose combines the light crispness1 of a white with the fruitiness1 of a red and if you have a table of hors d'oeuvres, there's many different flavors and textures that you need to accommodate1.</div><div class="virtualpage">
Rule number two: acid needs acid. So any food that has a high acidic1 level, something you'd want to squeeze a lemon on to - that's a great pairing with a light citrusy1 acidic white wine. If you have a dish like chicken piccata, pasta with tomato sauce or a roasted fish with citrus which will pair with a bright1 citrusy Pinot Grigio or Sauvignon1 blanc. It will be like a zap of fresh lemon in your dish.</div><div class="virtualpage">
Rule number three: tannins need fat. If you have food with a higher fat content, say a marbled ribeye steak or a braised duck1 or grilled sausages, you really need a wine with a textural element1 that will balance it out. If you pair with a bold red wine like a Syrah or a Cabernet, the tannins in that red wine really balance out1 the fat element.</div><div class="virtualpage">
Rule number four: heat needs sweet. If you're serving a dish that has a little kick to it or a little bit of spice1, you're going to need a lighter slightly sweet1 wine to pair with it. A good example would be a Riesling or a White Zinfandel.</div><div class="virtualpage">
Rule number five: salty needs bubbles1. Now it can be a little hard to pair salty or fried foods with the wine, but similar to a beer the carbonation of sparkling wine1 adds a whole different texture and brings a whole new flavor to it. </div><div class="virtualpage">
Rule number six: earthy needs earthy. Now if you have an earthier food like mushrooms, lentils1 or gamy meat, they're gonna be great paired with an earthy wine1. A good choice would be a Syrah or a Pinot Noir. You really want to think about your dominant flavors. Is it sweet, is it salty? Is it citrusy? These are the elements you want to consider when pairing your wine with your entree. Hopefully this gives you a better idea for how to pair1 your wines with your food. </div>
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