There are two principles that govern the food and wine matching: the similarity principle and the complementary principle. You can continue your introduction to the world of wine
One agrees to say that there are two principles that govern food and wines: the principle of similarity and complementarity. Continue your introduction to the world of wine with these simple principles in mind.
According to the principle of similarity, the objective of good food and wine matches is to draw parallels between the dish and the sipple. For instance, you have to choose a light wine to pair a light recipe or, on the contrary, a full-bodied wine goes well with a flavourful and rich meal. In the same way, you will select a wine because his aromas are close to your food flavours: mushrooms, white fruits, red fruits, etc…
Under the complementarity principle, you have to try to create a pleasant contrast between food and drink. To better enhance savours, wine will have to bring aromas and structure to a meal with opposite characteristics. For example, a Savennières sec from the Loire Valley, will reduce the heaviness of a fish creamy dish thanks to his lively and acidity.
Texture matches: we tend to say that in this case opposites attract. So with a dry-texture pork steak you will have to prefer a supple wine such a cabernet franc from the Loire.
Thus, with a pork roast try Chinon – Les Charmes 2009 – Domaine Charles Joguet (Wine box My VitiBox July 2013).
To learn more on food and wine matching, you can read our article “Food and wine pairings rules”.
Discover the wine and dessert matching: “ Poached pears and Galliac of Vayssette winery”.
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