Drink Like A Pro: Decoding The Simple Formula Behind Wine And Food Pairing
Updated : October 13, 2021 04:10 IST
If you’ve got the right kind of wine by your side, it can elevate your experience of the meal in more than one ways.
A sommelier would know the right kind of drink that would complement your plate. However, if you’re a tippler and a wine lover, you might know that there are certain tips and tricks that you need to keep in mind when choosing a particular kind of drink, particularly wine, to go with your food. For the unversed, wine is an alcoholic drink, made with fermented grapes. There are a plethora of wines available today, from red and white to the sparkling and rich varieties.
Now, when you are pairing wine with your food or vice-versa, you need to take into account the texture of the drink as well as the flavours and nature of the food on your plate. For instance, if you are relishing a plate of grilled chicken, then a rich white wine like Chardonnay would complement it really well. Chardonnay also goes well with leaner meats like pork or salmon because of its low acidic nature.
This is just one example. We’ve got plenty of tips and tricks in store for you so that you can drink like a pro.
1. Red Wine
While the wine is classified by their colour, it is not limited to the simple classification of red and white. Red wine has different textures ranging from light to medium and bold. If you’re opting for a light red like Pinot Noir then your plate should consist of leaner meats like white meat and earthy mushrooms. On the bolder side, denser red meats spiced up with barbeque sauce and the like work well with the rich and tannic Sauvignon.
2. Sparkling Wine
The refreshing taste of sparkling wine with a tinge of sweetness makes it the ideal partner for all those salty snacks you want to binge on while watching your favourite movie. Pair your champagne with french fries or some udon noodles and you are good to go.
3. White Wine
White wine has a plenty of variety, from the dry Pinot Grigio to the rich Chardonnay and Viognier. While the former complements citrusy and herby foods like orange chicken, grapefruit salad or even scallops because of its acidic nature, the latter brings out the creamier flavours of lean meat and fish like salmon really well. There is a sweeter version which is undoubtedly the best for Asian flavours.
This wine is the most appropriate balance of acidic and fruit flavours. One sip in and you would feel like you’re having the best of both worlds. Pair it up with roasted vegetables or soft and hard cheese, you would see it spilling the magic on your taste buds each time.
There is also something called dessert wines for which you do not need any reference. From sweets to chocolates and cheese, you can nibble on these tit-bits and enjoy your glass of Ice Wine or Sherry.
Isn’t it fascinating how a glass of wine can enhance the food on your plate in unimagined ways?