When we choose a wine that we want with our food, most of the time just make an educated guess about what we think will work with the food you have prepared.
We know what it seemed to have worked in the past, so we can go that route. Or if we are in a restaurant and we are having a special meal, we could ask the waiter or sommelier for a suggestion. If you are interested to learn more about wines, then you can join WSET classes.
It may seem quite complex, but even the experts back to three basic elements: acidity, body, and flavor, with a larger acidity when pairing food.
Ultimately what we're trying to achieve when we match food and wine is to create combinations that complement each other.
Food must enhance the flavor of the wine, and the same way that wine should complement the flavor of the food. The following are the basic elements that we use to properly match food and wine:
1. Acidity. The white wines are produced from grapes harvested earlier in the ripening process. This is when acids are higher and sugars are still undeveloped.
These more acidic wines are ideal for seafood or poultry that is marinated in citrus, and also those with cream-based sauces. high acidity wines must cleanse the palate and deal with the flavors in all its dishes.
2. Body. Certain wines have a flavor more robust fuller, and this is often determined by the characteristic of the grape variety in which the wine is made, and the quality of the wine itself.
Alcohol level may also determine a body wine; wines with a higher level of Alcohol often have a higher body.