When you take a sip of milk tea and then eat a strawberry, you’ll find the strawberry slightly sour (even if it’s sweet itself); but when you change the order, eating the strawberry before drinking the milk tea, you’ll find both the strawberry and milk tea sweet. This just shows that the different tastes of food can influence each other.
However, with so many varieties of wine, which food should be paired with it to highlight its flavor?
Red meat VS Cabernet Sauvignon
Cabernet Sauvignon is a tannin-rich and flavorful red wine that pairs well with rich-tasting red meats such as beef, pork, and lamb. It can create a unique chemical reaction, cleverly neutralizing the greasiness of the red meat and also making the unique fruit aroma of Cabernet Sauvignon more layered, forming a wonderful taste combination.
Seafood VS Chardonnay
The fresh and light taste of seafood complements the refreshing and delicate Chardonnay. The soft fruity aroma and slight lactic acid taste of Chardonnay can highlight the original flavor of seafood, while also making the taste of the wine more elegant. This pairing will not make the wine taste too strong nor cover the deliciousness of the seafood.
Pasta VS Sangiovese
Sangiovese is a high-acidity and fruity red wine that pairs well with traditional Italian pasta dishes such as Bolognese and Pizza. It not only cuts through the rich sauce of these foods but also adds a touch of freshness to the mouth. This unique pairing makes traditional Italian pasta more delicious and allows for full expression of Sangiovese.
Desserts VS Sweet wine
The pairing of sweet wine and desserts is simply a match made in heaven. Sweet wines such as ice wine and noble rot white wine, with their sweet taste, can cleverly neutralize the sweetness of desserts, making the overall taste more harmonious. At the same time, the fruity aroma in the sweet wine adds a fresh breath to the dessert, providing a richer taste experience.
Spicy food VS Riesling
Riesling is a high-acidity white wine with a unique floral and fruity aroma. This feature enables Riesling to neutralize the stimulating sensation brought by spicy food, allowing the taste buds to enjoy the spiciness while also feeling the freshness and balance brought by Riesling. In addition, the floral and fruity aroma of Riesling adds more layers and flavors to spicy food, making the overall taste more harmonious.
In the world of wine, different food and wine pairings can bring different taste experiences. Through clever pairings, we can not only double the deliciousness of food but also bring out the best wine flavors.
