Wine & Food Pairing guide
Some hints about pairing wine and food
Pairing wine with food can be a question of luck.
It can become something very difficult or something extremely easy. In Spain you have to be lucky! Spanish people love to eat tapas. Tapas are small portions of food, which cannot constitute a meal for themselves (we refer to one tapa).
You will need to eat many different tapas and for sure, at least one of them will marry perfectly with your wine (unless you decide to change wine with every single Tapa!)
Getting more serious, the rules for pairing wine and food are not fixed and they are not as strict as they used to be. The basic principle is that the wine and the food should complement each other, not battle against each other.
Acidity in a wine brings a light and fresh flavour. This is why an acid white wine goes well with fish. If you add a complex sauce to that fish, then it is wise to opt for a white wine with more body, fermented in oak barrel for instance (the wood adds tannins that bring more complexity to the wine, and it can better pair that sauce).
An acid white will have no taste if paired with grilled ribs, and a hake’s delicate taste can be blurred if paired with a powerful Cabernet. Food can exaggerate a feature in the wine: try for instance eating almonds (very tannic) with a powerful, tannic, red wine. The result is quiet unpleasant. Try now the almonds with Sherry and you will see how both of them get on well together.
There are some basic rules that should be followed: you cannot match a high-alcohol wine with delicate dishes, but rules should not be limited to the red equals meat statement. It is possible to have a white wine with meat or a red wine with fish. Pinot noir is a perfect match for salmon for instance.