Pairing wine with food can be tricky, especially when you’re hosting guests who are big wine lovers.
Here are a few simple rules to breezing through pairing wines with foods!
1. Serve a very dry Rose with appetizers. A good Rose brings together fresh acidity and light body of white wines along with the fruity, hearty characteristics of reds. Rose is the perfect middle ground to pair with any foods.
2. Serve un-oaked white wine with any citrus-based foods. Sauvignon Blanc and Vermentino wines have bright and citrusy accents that heightens other foods with lemony flavors.
3. Spicy foods call for low-alcohol wines. Alcohol accentuates spicy food to make it hotter. German Rieslings, with a touch of sweet flavor, help ease the spiciness.
4. Lighter meats’ sauce determines the wine pairing. The main protein in a dish isn’t the primary flavor. In most cases, the sauce determines the accompanying wine.
5. Lighter wine for desserts. Too much sweetness can be overwhelming, it’s best to choose a lighter wine that is a bit dryer help ease the sweetness factor. Moscato d’Asti is a great choice with fruity desserts.
