Wine Commandments
For those to lazy to read The Fundamentals of Food and Wine Pairings
- A Wine has to be equally as Sweet or sweeter than the Food
- A Wine has to be equally as Acidic or more acidic than the Food
- Bitter Food pairs best with Wines with High Acidity
- Salt is a good Pairing Aid, but do not overuse
- Food containing Umami can be a Wine-Killer if not balanced by other components
- High Alcohol, High Tannins and Hot Spices are a BAD COMBINATION
- The overall Body of the Wine should match the overall Body of the Food
- The Flavour Intensity and Persistency of the Wine should match that of the Food
- Effervescence can help to mitigate Salty and/or Bitter Food
- Flavours and Textures in the Wine and Food can either match or contrast each other