Tuesday, July 16

Avoid These Top Mistakes When Pairing Wine & Food

Pairing wine with food can seem like an intimidating task, but it doesn’t have to be. Whether you’re a wine connoisseur or a novice wine drinker, there are some common mistakes that you should avoid when pairing wine and food. In this blog post, we’ll cover the top mistakes to avoid to ensure you create the perfect pairing between wine and food. And if you’re interested in Lebanese food wine pairing in particular, we’ll cover that too!

Matching Flavours Instead of Complementing Them

While it can be tempting to match the flavours of your food with the flavours of your wine, this isn’t always the best pairing. Instead, try to complement the flavours by pairing contrasting flavours together. For example, if you have a dish with spicy or acidic flavours, try pairing it with a wine that has a sweet or rich flavour.

Pairing Wine with Spicy Food 

Spicy food and wine don’t mix well, as they can intensify each other’s flavours, leading to a burning sensation. For Lebanese food wine pairing, for example, avoid pairing spicy dishes like Fattoush Salad or Sujuk with high alcohol wines like Shiraz or Zinfandel. Instead, go for low alcohol wines like Riesling or Pinot Grigio to complement the heat in the dish.

Pairing Based on Colour Alone

Just because a wine is red doesn’t mean that it pairs well with all red meats, and just because a wine is white doesn’t mean it pairs well with all white meats. Take the time to consider the flavours and textures of the food you’re pairing, and choose a wine based on that, not just its colour.

Ignoring the Importance of Body

Another important aspect to consider is the body of both the wine and the food. The body of a wine refers to its weight and texture, while the body of food refers to its heaviness, richness and texture. A lighter wine pairs well with lighter dishes, while a fuller-bodied wine pairs well with heavier dishes.

Not Acknowledging Overpowering Flavours

When pairing wine and food, you want to make sure that neither one overpowers the other. For example, a bold, full-bodied wine may overpower a light, delicate dish. Similarly, a delicate wine may not stand up to a rich, heavy dish. The key is to choose a wine that complements the food without overpowering it.

Not Paying Attention to Acidity

Acidity is an important factor when it comes to both wine and food. A high acid wine pairs well with acidic foods like tomatoes or citrus, while a low acid wine pairs better with creamier, richer dishes. When pairing Lebanese food, consider the acidity of the dish, whether it’s a bright, fresh Tabouli Salad or a tangy Fattoush salad.

To sum up… pairing wine and food is an art, not a science

There are no hard and fast rules, and ultimately the success of the pairing depends on personal taste. However, by avoiding these top mistakes and taking into consideration the flavours, body, and acidity of both the wine and the food, you’ll be well on your way to creating a perfect pairing. So – get adventurous, and enjoy the journey of pairing wine and food. Cheers!

Infographic created by Steel & O’Brien, Offering Tri Clamp Ferrules to Help Simplify Sanitary Connections and Ensure Hygienic Efficiency

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