Sip Tips

Acidity neutralizes acidity. Drink wines that are high in acid with foods high in acid.

Tannin and acidity amplify each other. Be careful when pairing tannic wines with acidic foods.

Spice and heat in food clashes with high alcohol. For spicy dishes, look for wines with little or no oak and lower alcohol.

Match flavor of the wine to the flavor of the food. You may pair wine and food with specific flavor matches in a dish or think in terms of blocks of flavor.

Match the intensity of flavor in the food to the weight or body of the wine. A heavy, alcoholic wine will not work with a delicate dish. If the dish is rich, choose a full-bodied wine. If the food is delicate, choose a lighter and/or more elegant wine.

Richness in a dish can either be cut through, with an acidic wine, or matched with a rich one. Either way, the wine should be full in flavor so as not to taste lean and mean.

"White wine with fish, red with with meat"- is outdated. If a simple rule needs to exist it would be better to say "White with Light and Red with Rich".

Preparation and sauce are more important than what is being cooked.

Acid cuts through oiliness and fat. High acid wines complement creamy dishes. The acid in Pinot Noir pairs beautifully with the oiliness of salmon. Acid flavors like lemon or tomato need acidity in the wine.

Food and wine, like life itself, is a balancing act. Balance can be achieved by pairing similar or contrasting flavors. Try a lightly sweet white wine with very spicy food or pair a high acid wine with a high acid dish, Pinot Noir stands up quite well to lemon, no doubt the high acids in each are complementary.

Match flavors. This is so simple that it is often overlooked. The grapefruit/citrus taste of Sauvignon Blanc goes with fish for the same reason that lemon goes with fish.

For the best experience, avoid wines that are predominated by non-food flavors. Oak is not a taste you expect to find in food. Save oaky wines for fireside chats and other nonfood events.

Consider sweetness when pairing wines with food. Sweet food makes dry wine taste unpleasantly lean and acidic.

Food and wine styles in any given region have usually evolved to complement each other. The strong but subtle flavors of Italian food blend with Italian wine. Good French wines have a finesse that complements the elegance of French cuisine, and Australian wines, will their concentrated fruit marry happily with the simplicity of good Australian steak.

The notion that wine must be dry to go with food is nonsense.

Temperature absolutely affects the perception of wine.

Drink wine to enjoy the wine, the company, and the moment. The perfect food and wine pairing is elusive ad somewhat mythical. Drink wine you like with food you like, but never stop experimenting.

The Golden Rule
Drink what you enjoy!