Wine and Food Pairings Intro

Feb 2, 2013; New Orleans, LA, USA; Wine glasses for the Taste of the NFL at the New Orleans Convention Center prior to the Super Bowl XLVII. The Taste of the NFL is a non-profit organization dedicated to kicking hunger in America by rallying the countrys best chefs and the NFLs greatest to support hunger relief. Over the past 22 years, the Taste of the NFL has distributed more than $14 million to food banks through its national Super Bowl event called The Party with a Purpose. Additional funds are raised through local events held with teams in many NFL markets throughout the year. Mandatory Credit: John David Mercer-USA TODAY Sports

When eating and drinking, the most important thing that comes into play is you; your taste, and what you like.  You are the determining factor when one food or wine or taste works or it doesn’t work.

Pairing wine with food has been done for centuries.  Some people may think that a wine tastes dry but go to a different part of the world and the same wine could be sweet to that culture.  It all depends on how and where you were brought up and ultimately it is your taste that determines what you like and what you don’t like.

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When pairing wines with foods you look for both the food and wine to complement each other and bring out notes hat you normally wouldn’t taste when drinking or eating the wine and foods along.

Do you look to have a similar taste with a wine and a food, sweet with sweet or acidic with acidic? Like we have said before, it really comes down to your preference.  There are a couple of things that seem to be the baseline when pairing wines and foods but it really comes down to you and your preferences.

"Pairing is not an arcane science. It is simply the decision of which wine will bring out the best in a given food, and which food will bring out the best in a given wine, all based on how you personally enjoy both. Think of a comparison in the non-wine world. Few people would eat a delicate, paper-thin pastry shell with thick beef stew, garlic bread and baked potatoes. The pastry would simply “melt into the background” and be overwhelmed with the other flavors. The same holds true for wine. You don’t want the food to completely overpower the wine, so you cannot taste it at all. Conversely, you don’t want the wine to be so strong that you can’t taste the meal. Some sort of balance lies in the middle.– WineIntro.com"