You can enjoy wine by itself, or you can have wine with food. It all depends on whether you want the wine to be the star of the day or to just have a good meal. If you don't want the food to get in the way of enjoying the wine, we would recommend just drinking the wine on its own. Sometimes the flavours of a good wine can be drowned out by the food you are eating.
Technically anything can pair with anything, it really depends what you want the focus to be, the wine or the food.
If you want to have an awesome food experience, choosing the right wine can elevate the flavour profiles of both the dish and the wine, making it a memorable sensory experience. Flavours of the wine and food can go together or they can contrast each other.
Flavour pairing is a subject that will continue to be explored and it is never too late to pick up this skill. The art of balancing bitter, sweet, salt, fat, acid flavours of food and wine is something to be desired. We will be covering some specific examples in future articles to help you decide the right wine.
If you are not experienced with wine and just want to enjoy your meal, you could basically categorise food that pairs with red wine and food that pairs with white wine. However that is not the end all or be all of food pairing.
Chris Milliken, a food & wine personality from the US & co-founder of the boutique Chilean wine company Pengwine, particularly mentions pairing conventions in his book “White or Red, it’s all in your head”. The old convention that red wine goes with red meats, and that white wine must go with seafood, does not actually apply. Surprisingly, some reds do go well with seafood which means it’s always good to keep an open mind and be adventurous sometimes. Trial by error gives chance to marvels and opportunities!
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