Do you go to the liquor store after deciding to entertain with wine and become overwhelmed by the wide selection? You’re not alone, after all! Day after day, people find themselves unsure of how to mix the best wine with the food they are preparing. They frequently choose the wine bottle with the best label or, worse, no wine at all.

It can be intimidating, to say the least. Fortunately, we are here to assist you. You can feel confident in your decision if you follow a few easy guidelines. You don’t have to be a wine snob to figure out what to do; just keep reading for a simple lesson.

The Fundamentals of Wine Pairing

Colour matching is the most basic rule to follow when deciding which wine to pair with which cuisine. After all, it's all about the flavours. Red wine is traditionally associated with meat, while white wine is associated with fish and fowl. You can get a little more daring if you've had some practice. Then you may combine any wine you want with any dish you want. There are no set rules; it is all a matter of personal taste.

The objective is to achieve a power balance between the meal and the wine. That means pairing lighter wines with lighter fare and richer wines with heartier fare. The amount of carbs, protein, and fat in food is roughly proportional to its weight, or amount. The alcoholic content of a wine is roughly proportional to the volume of the wine.

When a lighter dish or wine is paired with a heavier counterpart, the lighter partner may be overwhelmed, leaving the other flavours quiet. By keeping the food and wine in balance, you'll be able to appreciate both, and they'll complement each other rather than compete in flavour.

Food and Wine

Consider the interaction of wine's essential components—tannin, sweetness, and alcohol concentration – when pairing wine with food. These essential components are used to classify wines, and each one influences the flavour of the meals available with them.

When sweet wines are combined with sweeter dishes, the wine tastes less sweet. To mitigate the intensity of hot or peppery meals, match a sweet wine with them. Sweet food will bring out the tannin and acidity flavours in the wine. To avoid the wine tasting flat, the wine ought to be sweeter than the meal.

Tannin and Acids

Tannin provides a wine with its bitter flavour and a harsh, astringent texture, similar to that of a strong cup of tea. Wines with a lot of tannins can be sweetened by combining them with salty foods. When wine is served with dishes that are high in fat or oils, the acidity in the wine is less noticeable. Furthermore, a sweet-tasting dish will bring out the acidity of a wine. Lighter-bodied wines are typically lower in alcohol. Salty foods can make high-alcohol wines taste bitter, while spicy foods can intensify the heat of high-alcohol wines.

Go for Tasting

Attending a wine tasting is an excellent way to learn about wine selection. If you would like to learn more, head to Century Park Cellars, Edmonton.  Our tasting bar will offer an entertaining and educational experience—something that you will surely love!