Pairing Food & Wine
Pairing Food & Wine
When it comes to enhancing a meal, the pairing of wine and food plays a pivotal role in elevating both the culinary experience and the enjoyment of the wine itself. This art, though rooted in tradition, offers ample space for creativity and personal expression. In this 7-part series, we will explore the art of pairing wine and food. In this blog, we’ll explore the foundational principles of wine and food pairing, identify common pitfalls to avoid, and suggest specific pairings that harmonize beautifully.
*Side Note:
I passed my level 3 Sommelier final, with an A- or 90.91%. Super stoked!! Waiting for the pin and official certificate which is nicer than the one I’ve been downloading for the first two levels. Ok back to food pairing…
Foundational Principles of Wine and Food Pairing
Pairing wine with food is not just a matter of taste — it’s about balance, contrast, and enhancement. Here are some key principles to consider:
- Balance in Weight and Intensity: The intensity of both the wine and the dish should match to avoid one overpowering the other. Lighter dishes, like a delicate fish or salad, pair well with lighter wines, such as Pinot Grigio or Sauvignon Blanc, while richer, heartier dishes, such as a beef stew…
