Even dishes without meat can be simplified. Southern barbecue is a bit more complex and includes fat, salt, sweet and spice (plus a little acid!). For example, baked macaroni has 2 primary components: fat and salt. Simplify a dish down to its basic dominant tastes. White, rosé and sparkling wines have more acidity.Generally speaking, you can group wines into 3 different categories: Fortunately you only need to focus on 6 tastes when pairing food and wine: Salt, Acid, Sweet, Bitter, Fat and Spice (Piquant).įor the most part, wine lacks the 3 tastes of fatness, spiciness and saltiness but does contain acidity, sweetness and bitterness in varying degrees. In this day and age, we’ve learned that there are over 20 different tastes found in food – from the basic, including sweet, sour and fat, to the extreme, including spicy, umami and electric.
Design is from Wine Folly: The Essential Guide to Wine Identify The Basics Tastes
The blue lines show flavor matches and the gray lines show flavor clashes. Image: Wine Folly: The Essential Guide to Wine Congruent Pairings vs Contrasting PairingsĪ contrasting pairing creates balance by contrasting tastes and flavors.Ī congruent pairing creates balance by amplifying shared flavor compounds.
The wine should be sweeter than the food.The wine should be more acidic than the food.That said, as you get more familiar with different wines, you’ll become confident and can experiment breaking the rules! ( Gamay with trout anyone?) If you’re just getting started, you’ll find these tried-and-true methodologies to produce consistently great pairings.
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