CONSIDER THESE ELEMENTS IN BOTH
THE FOOD AND THE WINE
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EXAMPLES
Temperature
Spicy food is best with a cold white wine. If it is really spicy, have a cold Beer.
Texture
Consider the contrast between poached fish and a chewy steak.
Weight
Substantial dishes like lasagna or a creamy seafood
casserole need a full-bodied wine.
Angel hair pasta with fresh tomato and basil needs a
light wine.
Acidity
Fish paired with a lightly acidic white wine (Sauvignon Blanc) will act much like a lemon wedge you squeeze over the fish, cutting the fishy taste and the oiliness.
Also, matching foods prepared with rich cream sauces, with acidic wines will help subtle flavors emerge.
Effervescence
The tingle of bubbles in a sparkling wine perks up the tongue and excites the palate. It is an ideal aperitif. Warm foods and dried foods are also complimented by sparkling wine.
