Wine is a beverage, which is meant to enhance your dining experience when the right pairing is achieved. Here are a few easy rules to food and wine pairing which will help you enjoy your next glass of wine and bring out the best aromas in the meal:

Red Wine

Why is the wine red? Wine is made out of grapes through the process of pressing them in order to extract the juice and the color comes from the tannins of the grape skin. The longer it stays in contact with the grape juice the more tannic it will be in the end.

Grapes make the body and texture of the wine and the grapes in turn are influenced by the region, soil, climate and vineyard where they have been grown. All these factors determine the quality and intensity of the wine and that is the reason why you will hear some ask from which region is the wine made as some regions are better than others.

As a general rule red wine has a heavier body than the white and thus, can compliment red meats and pasta, which are heavier dishes. The heavier the body of the wine the better it suits a heavy gravy or a plate of cheese.

A Quick Guide to Red Wine and Food Pairing:

Pinot noir – is the lightest of the red wine family and can at times accompany game or duck depending on the gravy.

Merlot – is medium heavy, the mellowest of the red wine family; if you are trying red wine for the first time this is the wine to pick for the first glass.

Cabernet Sauvignon – is the heaviest of them all and it can accompany all red meats and heavy cheese.

Please note that the wine reference i.e. pinot noir, merlot and cabernet sauvignon are grape names out of which the wine is made of which should make it even easier for a amateur to attempt wine and food pairing.

White Wine

White wine is made out of white grapes but not exclusively. It is a common mistake that people make. Wine is made by pressing the juice out of the grapes at which time all wine is white, the color come later when left in contact with the grape skins and the tannin present in these. Therefore some white wine is made out of red grapes only the skin is immediately removed after the pressing process.

A Quick Guide to White Wine and Food Pairing:

Pinot grigio – a light white wine, which can accompany most vegetarian dishes and salads.

Sauvignon Blanc/Fume Blanc – a medium white wine, which can enhance dishes such as poultry, light pasta and pizza.

Chardonnay – a heavy white wine, which will compliment most heavy white meats and grills.

There are many more types of both red and white wines and therefore a lot more food and wine pairing can be experimented with if you follow these simple rules as a starting point.

Experiment and find your own likes and dislikes and you will learn to appreciate wine with time when you have developed a taste. Learn to distinguish the difference between wines and that can only come by working at your wine and food pairing consistently.