What is pairing wine?

"Pairing wine" means choosing a wine that complements the flavors of a particular dish. It's about creating a harmonious experience where the wine and food enhance each other, rather than clashing.

Here are some key considerations when pairing wine:

* Flavor profiles: Think about the dominant flavors in the food (e.g., sweet, salty, spicy, acidic, fatty). The wine should either mirror those flavors or offer contrasting elements that create a pleasing balance.

* Weight and intensity: Light, delicate dishes generally pair well with lighter wines, while richer, heavier foods call for fuller-bodied wines.

* Acidity and tannins: Acidity in wine can cut through richness in food, while tannins (found in red wines) can bind with proteins in food, creating a smoother texture.

* Regionality: Sometimes, wines from the same region or made with similar grape varieties naturally pair well with regional cuisines.

Some general pairing guidelines:

* White wines: Great with lighter dishes like seafood, poultry, salads, and cheeses with mild flavors.

* Red wines: Pair well with red meats, hearty stews, roasted vegetables, and strong cheeses.

* Sparkling wines: Versatile and can be enjoyed with a wide variety of foods, from appetizers to desserts.

Remember: Wine pairing is subjective and there are no hard and fast rules. Experiment and see what you enjoy!