Wine and Food Pairings

To pair food with wine (or any beverage for that matter) is a science. Most people will be familiar with the old saying: Red wine for Red Meat and White wine for Fish, but other than that, most people have absolutely no idea what goes in to making a good food and wine pairing.

Here we will break down the science behind wine and food pairings and make it adaptable for your everyday life. Because with an ever-changing food culture, it is more important than ever to take a moment to think, because old clichés do no longer apply. So, before you open your next bottle (or while you are enjoying it) read on and learn what it takes to make an exceptional pairing.

It is a lot easier than you think and by combining the right wine with the right component, you can truly change the entire experience.

Enjoy!

Learn more about:

• The Difference Between Flavour and Taste
• Different Types of Pairings
• Perceived Experience and Reality
• The Fundamentals of Food and Wine Pairings
  • Taste Components
  • Texture Components
  • Flavour Components
• Wine Commandments
• Regional Wines and Traditional Food Pairings
• Vegan Food and Wine Pairings

For more information, read Food and Wine Pairing: A Sensory Experience by Robert J. Harrington.