Stage 1
Key Facts
Food and Wine Matching
Food:
Basic Food Considerations:
- Match the weight/richness of the food to the body of the wine
- Match the flavour intensity of the food to the flavour intensity of the wine
- Pair high-acid foods with high-acid wines
- Pair sweet foods with sweet wines
- Avoid combining oily or very salty foods with high-tannin red wines
Other Considerations:
- Pair chewy and rare meat with high tannin wines
- Pair salty foods with sweet or high acid wines
- Pair fatty and oily food with high acid wines
- Match or contrast flavour characteristics of the food and the wine
Wine:
In order to match the wine, think about:
- Body, acidity, texture/tannins, sweetness
- Flavour intensity and flavour characteristics