Denis Mackenzie on Wine

Acidity and Contrasting in Wine and Food Pairing

Wine and food pairing refers to the process of preparing meals to enhance your experience. Food and wine pairings can be based on several factors, including acidity, Congruent, Contrasting, and Harmony. Learn more about these elements below. The next article will discuss the effects of acidity and contrast on wine and food. Here are some of the most common mistakes when choosing a wine and food pairing. Use these guidelines to make your dinners a success!

Congruent

A congruent wine and food pairing works because the flavors of the foods are similar. For example, a fatty dish with a sweet wine should work well. A bitter wine will overpower the sweet flavors of the food, making the pairing taste flat. On the other hand, a sweet dish with a tannic wine should go well together. Some examples of congruent wine and food pairings include grilled meat and a full-bodied red wine.

Contrasting

The art of food and wine pairing involves balancing contrast and harmony. A creamy sauce, for example, will contrast with a dry, crisp white wine, while a fatty cheese will complement a more fruity, mellow red. On the other hand, a crisp, dry red will go with a buttery, rich cheddar. While both are equally delicious, some pairings are more interesting than others.

Harmony

When it comes to food and wine pairing, there are several important points to remember. While complementary matches are those that balance out the imbalances in one, contrasting matches tend to emphasize differences and are more complex. Some pairings are simpler, like lamb and Cabernet Sauvignon, while others are more challenging. For example, tangy foods require acidic wines, while sweet dishes call for acidic ones. This contrast is key to finding a harmonious pairing.

Acidity

When combining different foods, the acidity level of the wines and food should be balanced. This applies to both acidic and sweet wines. When pairing fatty foods with acidic wines, try to choose a wine with a lower acid content. For example, an acidic white wine would pair well with fatty red meat. If you’re pairing fish with an acidic red wine, go for a dry white wine. If you’re pairing fried foods with acidic wines, try pairing a light red such as Gamay and Pineau d’Aunis.

Dryness

When it comes to wine and food pairing, dry wines are the most versatile. While a dry wine is generally a good match with many foods, it can be overpowered by more acidic foods. Foods that are naturally sweet tend to be best paired with semi-sweet or off-dry wines. A sweet wine may be paired with savory foods, such as sausages. Foods that are not naturally sweet, such as mushrooms, should be served with a savory wine.

Sweetness

Desserts and wines should pair well, and there are many types of sweet wines to choose from. Some of these sweet wines are desserts themselves. Desserts with sweet flavors can pair well with sweet wines, and the result is an extra decadent meal. While some wines will pair well with any dessert, the sweeter the wine, the better. Read on for more information. Listed below are some great ideas on how to pair sweet and savory foods.

Spicy foods

When paired with spicy foods, red wine is often a good choice. Not only does it provide a slight chill to cool your palate, but it also quenches your thirst. The main rule for pairing wine with spicy food is to keep it simple. Light-bodied reds with low alcohol levels go best with spicy foods, while smoky wines make spicy food seem even hotter. Below are some classic pairings for spicy dishes.