Wine is not simply about opening a bottle –
it’s the experience of creating and sharing something special that gives wine its true flavor.
it’s the experience of creating and sharing something special that gives wine its true flavor.
The Weight of Food and Wine
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It is helpful, when pairing food and wine, to consider the weight of the two. Typically, a lighter-bodied wine will pair nicely with lighter-bodied foods; full-bodied wines go well with full-bodied foods. You may find it difficult to remember specific wines with specific foods — remembering this simple function comparing weights makes pairing much easier. What do we mean by "weight" of food? Compare a salad of fresh greens to a beef pot roast. The salad is lighter, in both substance and in concentration of flavor. Not only do the ingredients affect a food's weight, but so does its cooking method. Steaming a piece of fish will render it lighter-tasting than deep-frying it. A pasta dish with olive oil, lemon and fresh herbs is much lighter than one with a rich, slow-cooked Bolognese sauce. When trying to match a dish with wine (or vice versa, if you prefer starting off with your choice of wine), considering weights can be helpful. Perhaps the first plate of pasta, with its light sauce, would be better off with a crisp, light Sauvignon Blanc; the second plate would stand up well to a medium-bodied red wine, like Merlot. What makes a wine light-bodied, medium-bodied, or full-bodied? Sugar, acidity, alcohol, and tannins all play an important part. Learn more them here. |
More on food and wine pairing. Great food and wine matches. Get Uncorked! |
Page last modified on Wednesday 31 of March, 2010 08:00:07 AM EDT
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