Grapevine By Matthew Fitzsimmons Virginia Food and Wine Pairings You Should Try Food and wine – two of our favorite subjects. The concept is the two react with one another, so finding the right pairings makes the overall experience more enjoyable. While you can enjoy either on its own, like any great team a good pairing is greater than the sum of its parts. The most important rule of pairing is this; drink the wine you like with the food you like. If you enjoyed the two of them, you did it right. That said, here are some tips for those who want to apply a more nuanced approach to food and wine pairings. Rules of Wine Pairing There are two approaches to food and wine pairing; congruent and contrasting. Congruent pairings create balance by amplifying shared flavor compounds (often found with red wine). Contrasting pairings create balance by contrasting tastes and flavors (usually white, rosé, or sparkling). Regardless of which approach you take, remember these basic rules: 1. Acid needs acid. As a general rule acidic wines are food-friendly, as they intensify the meal’s flavor and cause a drying sensation which stimulates your appetite. This is why light seafood dishes go well with delicate white wines, such as Pinot Grigio or cool weather Chardonnay. Likewise, acid-rich Italian reds like Sangiovese pair well with acidic tomato dishes. Always ensure the wine is more acidic than the food it’s paired with. 2. Fat needs tannin (or acid). Fat will soften the tannins in wine for a smoother mouth feel. The fattier the food (like duck or steak) the more tannin you need. Acidic wines also pair well with fatty food; otherwise the wine may seem flabby. Sparkling wine is another great way to cut the fat. Actually, sparkling pairs with everything! … Continue reading Virginia Food and Wine Pairings You Should Try