Tips For Pairing Food and Wine

May 17, 2009

There are two primary ways of pairing food and wine. First, it can be done by drinking and enjoying wine with the food we eat. And, second, wine can become a major component in the preparation of a meal. Of course, the second activity should always be followed by the first for maximum enjoyment. And, of course, there’s no reason not to enjoy both activities at the same time providing an ideal combination of food and wine.

Enjoying Wine With Your Meal

A good wine will add to the flavor of the food, assist in digestion and, in the case of red wine, be beneficial in keeping your heart healthy. There are several theories regarding which wine to match to a particular food. However, my suggestion is that if it tastes right, it is right. While some gourmets may argue with this, there seems to be little downside in pairing food and wine in this manner.

Cooking With Wine

French and Italian chefs and home cooks are renowned for their use of wine in food. Both cuisines make extensive use of both red and white wines in meal preparation from appetizers to sauces to desserts.

Usually, combining food and wine in this manner does not result in an alcoholic taste to the food as heating the wine or other liquor typically boils away the alcohol component.

The other rule to consider when cooking with wine is to never cook with a wine that you wouldn’t want to drink. This will often mean opening a bottle of wine just for cooking but the flavor boost to your dinner is worth it. Don’t be tempted to add that wine that has been sitting open in the fridge for the last week to the recipe you are cooking. If it isn’t a wine you would drink, don’t try to cook with it. Get some more tips about cooking with wine, storing wine and tasting wine at Wine Cellar Secrets.

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