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Food and Wine Pairing The basic principle of pairing food and wine is that if they go well together and bring out the best in each other, then that was a good match! Flavor Intensity — A mild food such as roast turkey pairs well with light wines such as sauvigon blanc or a Beaujolais, however if rich or spicy foods are also served, a rich and spicy syrah or zinfandel would be good. Weight and Texture — A light-bodied food, such as fish pairs nicely with a light-bodied white wine such as pinot grigio. A heavy-bodied fish, such as salmon works well with a full-bodied white wine such as a chardonnay. Complimentary Tastes — Complimenting foods with a similar tasting wine makes a good pairing. An example of complimentary flavors would be grilled steak in a pepper sauce and a peppery Shiraz or zinfandel. Choose a wine similar in flavor to the dish you are serving. • Light-bodied wines with light dishes • Medium-bodied wines with pasta or hamburgers • Heavy-bodied wines with stews or peppery steaks Contrasting Tastes — Sometimes opposites attract and also bring out the best in each other. A good example of this would be to pair a spicy dish like Jamacian Jerk Chicken with a fruity wine like a reisling to soften the spicy food flavors. Or a dry Sauvignon would pair well with a rich boulabaise. Choose a wine that will accent the dish you are serving. |
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