A perfect match

Pairing food with the right wine can enhance your enjoyment of both, taking your tastebuds to a higher plane. But how do you pick a wine to match your meal and generally impress your guests?

The old rule of matching red wines with red meat and cheese, and white wines with fish and poultry is a good starting point. The tannin molecules found in red wine strip fatty proteins from your mouth, leaving it feeling refreshed. White wine works well with fish and poultry as it has a lighter taste.

However, this rule doesn’t take into account the complexities of modern dining. The way in which food is prepared can also affect the taste of a wine.

So what makes a good match?

1. It’s a matter of taste
   The most important factor when pairing food and wine is your personal taste. What makes a good match is what you think tastes great so let your tastebuds guide you.
2. Size matters
   Matching the weight or body of a wine with that of a dish is a good start. For rich, heavyweight foods such as steak or red meat casseroles choose a full-bodied wine.
   
   Delicate wines complement lightweight food such as poultry and fish.
3. Character is important
   The character of the wine and that of the food should not overwhelm each other. For example, there is no point serving a delicate white wine with a spicy dish, as the flavour will be lost. Often a meal’s most dominant flavour comes from the sauce or seasoning rather than the main ingredient so this is what you should match the wine with.
4. Opposites attract
   Consider pairing opposites. Very hot or spicy foods such as Thai or curry often work best with a sweet dessert wine. Opposing flavours can play well off each other as they cleanse the palate. Acidic wines cut through fatty foods to create the same effect.
5. Keep it sweet
   Sweet foods can make dry wine seem too tart so as a rule of thumb, serve wine that is at least as sweet as or sweeter than the food.