How To Choose Your Wine

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If food is the festival, then wine is the fireworks. Here is a fool-proof way of how you should choose your wine:

Complementing Principle

  • Complement principle involves choosing a wine that is similar in some way to the dish.
  • Wine should not dominate food or vice versa. Always look for the right balance.

 

Weight:
Match weight/ richness of food with similar body of the wine. Contribution of sauce is also the important factor in giving the base/weight to food.

Intensity:
The flavour intensity of both food and wine should be similar but also need to consider cooking method. e.g. . Steam fish vs. Tandoori fish

Acidity:

Tomatoes, lemons, curd and vinegar are all having high acidity which form a base in food. Wine with low acidity will taste less vibrant and less refreshing therefore the acidic ingredients in the food should be matched by refreshing acidity wine

 

Contrast Principle

 

  • Characteristics of food and wine that are dissimilar to each other, the contrast principle seeks to find flavours or texture in the wine that aren’t in the food but that would enhance it.
  • Salty food is enhanced with touch of sweetness in the wine. Think of an example of Roquefort cheese and Sauternes wine.
  • Wine with touch of sweetness can tone down the spiciness of the food, thus, making it a more pleasant dining experience

 

 

Image Courtesy :

 

  • Image 1 : www.wikipedia.org
  • Image 2 : www.caprionline.it
  • Image 3 : www.winery-sage.com


  •  

Article by - Amit Chavan.

How To Choose Your Wine

Liveinstyle

If food is the festival, then wine is the fireworks. Here is a fool-proof way of how you should choose your wine:

Complementing Principle

  • Complement principle involves choosing a wine that is similar in some way to the dish.
  • Wine should not dominate food or vice versa. Always look for the right balance.

 

Weight:
Match weight/ richness of food with similar body of the wine. Contribution of sauce is also the important factor in giving the base/weight to food.

Intensity:
The flavour intensity of both food and wine should be similar but also need to consider cooking method. e.g. . Steam fish vs. Tandoori fish

Acidity:

Tomatoes, lemons, curd and vinegar are all having high acidity which form a base in food. Wine with low acidity will taste less vibrant and less refreshing therefore the acidic ingredients in the food should be matched by refreshing acidity wine

 

Contrast Principle

 

  • Characteristics of food and wine that are dissimilar to each other, the contrast principle seeks to find flavours or texture in the wine that aren’t in the food but that would enhance it.
  • Salty food is enhanced with touch of sweetness in the wine. Think of an example of Roquefort cheese and Sauternes wine.
  • Wine with touch of sweetness can tone down the spiciness of the food, thus, making it a more pleasant dining experience

 

 

Image Courtesy :

 

  • Image 1 : www.wikipedia.org
  • Image 2 : www.caprionline.it
  • Image 3 : www.winery-sage.com


  •  

Article by - Amit Chavan.

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