To enhance the dining experience, wine pairing involves carefully coordinating culinary dishes with the ideal wine. Matching complementary flavours with the intention of enhancing the enjoyment of each ingredient has been the practice of food and wine pairing. The idea can be used when choosing wines to go with different foods. The goal of wine pairing is to maximise the value that each element adds to the overall experience rather than simply combining food and wine for their own superior qualities.
The first thing that comes to mind when pairing food and wine is cheese. The traditional pairing functions because various types of cheese impact or bring out particular flavours of different wines. Today, a wide range of regional and international cuisines are coupled with wines. If you know what undertones and tones fit with Indian spices, you can pair wines perfectly with Indian meals. Let's look at some of the wine combinations that mix well with our home-cooked treats and why.
Cabernet Sauvignon
Wines made from Cabernet Sauvignon are flavorful, full-bodied, and rich. They go perfectly with cuisines that are equally hearty and strong. Rajma masala, chole masala, or seekh kebab would all match superbly with a solid, full-bodied Cabernet Sauvignon. Each dish pairs wonderfully well with a Cabernet Sauvignon since it is thick, rich, and filled with spices.
Bordeaux White
Again, butter chicken is highly fatty, creamy, and flavorful. With butter chicken, a great white wine from Bordeaux will go well since the acidity will cut through the creamy sauce.
Sparkling Wine
A wine with a sharp acidity that may clear the palate is required for anything with an oily texture, such as pakoras. This would be the ideal time for a fruity, energetic sparkling wine.
Rosato Wine
Rosato wine has a lovely colour that is salmon pink with orange undertones, creating a stunning look. This style of wine's mildly fruity flavours go nicely with seafood dishes like Goan fish curry. An ideal evening in Goa is created by balancing the rich flavours of the curry with a splash of Rosato. Wines can be coupled with Indian foods depending on the spice, creaminess, and base curries or masalas as well as the alcohol content, base, and country of origin of the wine. For really spicy curries, for instance, match a fruity or sweet wine with a low alcohol content to help balance the flavours rather than have one overshadow the other.
In terms of wine and food pairings, there are just general recommendations. Choose wines that will complement your food rather than overshadow it so that the flavours of both the wine and the dish are enhanced. In the end, though, it all depends on what you want to drink and enjoy.
