Food and Wine pairing

By : Vaishali Sengupta | 2 Comments | On : February 4, 2016 | Category : Uncategorized

We all love to host parties- long, elaborate dinners which are always accompanied by drinks. How do you decide what to serve along with your menu? Do you have personal favourites when it comes to wines?

I truly believe that the choice of a wine can truly enhance the experience and a bad wine can ruin it. I remember, a few years ago, I was invited to a party. The food looked delicious and we were offered wine which we partook of happily. Unfortunately, the wine was a really bad Merlot, so strong and so acidic that it stunned my taste-buds and completely ruined my dinner experience, because I couldn’t really taste the delicious food that I was looking forward to!

So how does one match wines to food?

The thumb rule is to serve delicate-flavoured foods like white fish or poached chicken with lighter bodied wines and stronger, robustly flavoured foods with full-bodied wines.

So then would you choose a sweet wine to go with the food?

Well, there are some more rules!

If serving with sweet food, it is preferable that the wine is sweeter than the food itself, so serve a dessert wine or a sherry. If the food is sweeter than the wine, the the wine most definitely tastes horrible.

Surprisingly, sweetish wines enhance the flavour of savoury food and complement cheeses perfectly.

Having said that, would you then serve a Red or a White or then a sparkling?

What would you serve with a roast or a salad or a curry? Have I got you truly and properly confused?

This infographic from Roberson Wines should help you out!

Roberson Wine Food Pairing_Final(1)