Good wine deserves to be paired with good food. How do you make the most out of your wine and your dinner, then? Here are some important rules on pairing wine for beginners:
Salty is for champagne – Most of the dry and sparkling wines have a very light touch of sweetness. This is what makes them extra refreshing if served with your salty dishes.
Herbs are for Grüner Veltliner – The citrus and clover scent of Grüner Veltliner from Austrian is lovely if there are plenty of fresh herbs in your dinner.
Tart sauces and dressings are for Sauvignon Blanc – Even the tangiest foods will never overwhelm the zippy wines, include Spain’s Verdejo, Portugal’s Vinho Verde and Sauvignon Blanc.
Light fish dishes for Pinot Gris – Your light seafood dinner will surely take more flavor if you match them with white wines that are equally delicate, such as France’s Chablis or Pinot Gris.
Fish with rich sauce or fatty fish is for Chardonnay – The silky whites can taste more delicious with fish such as salmon or any type of seafood for lush sauce.
Fruit desserts are perfect with Moscato d’Asti – The sparkling wines and there moderate sweetness can help in emphasizing the fruits in your dessert instead of using sugar.
Sweet and spicy dishes pair with Off-Dry Riesling – Most of the Riesling’s slight sweetness can help in taming the heat of spicy Indian and Asian dishes.
