Wine Pairing Assistant

How to pair wine with food?

Wine pairing is the process of matching food dishes with wine to enhance the dining experience through balance or contrast.

Formula: Flavor Intensity (Food) + Acidity/Tannin (Wine) = Balanced Palate

Using the Wine Pairing Assistant: an example

Example: Pairing Grilled Ribeye Steak with high flavor intensity.

Step-by-step calculation:

• Identify high fat content in Red Meat
• Select high tannin wine to cut through fat
• Match the bold intensity with a full-bodied Cabernet Sauvignon

Frequently Asked Questions

What is the golden rule of wine pairing?

The wine should be more acidic and sweeter than the food it is being served with.

Can I pair white wine with meat?

Yes, heavier whites like Oaked Chardonnay can pair well with lighter meats like pork or poultry in creamy sauces.

What wine goes best with spicy food?

Off-dry white wines like Riesling or Gewürztraminer help balance the heat with low alcohol and slight sweetness.