A tannic wine like Cabernet Sauvignon pairs well with pecorino romano cheese.
At a wine tasting party, the spotlight should shine on the wine. Appetizers, hors d'oeuvres and cheeses, however, complete any menu. Food offerings must complement the wine selections' unique flavors. Following a few rules simplifies the pairing process.
Match Flavor Intensity
A basic rule applicable to wine and food pairings is to match flavor intensities. For instance, wines with a full-bodied flavor, such as the red wines Syrah and Barbera, match with boldly flavored foods like beef carpaccio and antipasto. Pair more delicately flavored wines, including the white wines Pinot Blanc and Chardonnay, with lighter fare, such as crudites and melon wrapped in prosciutto.
Match Regional Wine With Regional Food
Another general approach to wine and food pairing is to match a region's wine with a food of the same region. Grapes used for making wine and vegetables grown in the same soil often have a similar, complementary acidity. In addition, generations of experience matching local wine with food yields optimal pairings. For a taste of Italy, serve a Tuscan Chianti with a small dish of linguini in fresh tomato sauce. A French Pinot Noir and one of the region's delicacies, truffles, harmonize well together.
Match Acidic Wines With Creamy Foods
Although the notion of "high acid" wines may sound unappealing, some acidic wines, like Sauvignon Blanc or Muscadet, pair perfectly with rich, creamy foods. Baked brie or small plates of pasta in cream sauce complement acidic wines. These types of wines also couple well with fried foods, such as crab cakes or coconut shrimp.
Match Tart Wines With Tart Foods
Wines with a tart flavor pair well with tart foods, such as those containing vinegar. A small plate of nicoise salad or roasted red peppers drizzled with balsamic vinegar match nicely with tart wines, such as Sauvignon Blanc.
Match Tannic Wines With Fatty Foods
Tannin, a compound found in grape skins, produces a bitter flavor. Tannic wines are typically red varieties, since the grape skin is kept on during the fermentation of red wine. Muscadet and Merlot, two tannic wines, pair well with fatty foods like foie gras because the astringent tannins temper fat's viscosity. Another tannic wine, Cabernet Sauvignon, goes well with the sharp flavor of pecorino romano cheese.
Match Citrusy Wines With Salty Foods
Some wines, particularly white varieties, have citrus tones. Salty foods are an ideal match for citrusy wines. French Sauvignon Blancs have a distinctly citrusy flavor, which melds well the saltiness of oysters cultivated off the Northeastern coast.
Tags: , Wines With, Cabernet Sauvignon, foods like, , pair well, with