YUMSENG.com Wine & Food Matching Just as wines that are tasted one after another, should not distract one from the other, neither should the wine consumed during the meal affect the taste of the various dishes accompanying it. The old saying, "Red wine with red meat, and white wine with white meat", still holds true in traditional Western Cuisines, and, is generally accepted to be the textbook and traditional answer, as well as, the "socially acceptable" norm. However, in today's world, where international travel, and experiencing of the varied, and evolving cuisines of the world is becoming the norm, the "old rules" just don't do justice to the endless possibilities of matching wine with food anymore. One should approach this subject with an open mind, and be willing to be adventurous. With a bit of thought, these taste experiences will leave you pleasantly surprised in most cases. In matching wine with food, the most important thing to do, is to match the intensity of flavour, palate weight and texture of the wine, with the intensity of flavour, palate weight and texture of the dish. This way, neither the wine nor the food, will overpower each other, but will be in equilibrium. The next aspect to look at, is whether the flavours in the wine compliment the flavours of the food. This is actually quite a complicated process, and the only way to really be able to say if one flavour works with another, is to keep on tasting, and taking notes. With time, and concientious note taking (whether mental or written), one will be able to gather enough experience to understand food flavours and the taste dynamics in wine. When this happens, matching wine with food will become a very simple exercise. Remember, there are no absolute "truths" in Wine & Food Matching, and it is all about personal tastes. Home | About Us | Wine Basics | Wine Classifications | How Wine is Made| Wine Storage | Wine Service | Tasting Wine | Sommelierie
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