While matching a specific flavor of the wine to your meal is a skill, it requires practice to make the task easier, especially after you have developed your palate. You can always look for great tips from the experts and enjoy the real wine taste with your meal.
Since accurately describing the wine can be handy in matching it with your meal, try to do so with the dominant taste of your cuisine to find the perfect balance between the two.
If your menu has dishes containing naturally high acid content like cheese and fruits, consider going with younger wines with higher acidity. Some choices include Sauvignon Blanc, Zinfandel, Riesling, and Pino Grigio. These make the best complement with food items like chicken, fish, and salads with vinegar or lemon.
Dishes with high salt and spice seasoning will match lower alcoholic drinks or fruity wines, such as Gewürztraminer, a dry Pinot Noir. Similarly, the flavored and delicately food, including smoked, steamed, or poached foods, require a more delicate complement with wines like Pinot Noir, Riesling, and Gewurztraminer.
Fuller-bodied wines like Syrah, Zinfandel, and Merlot are the best match for rich and heartier dishes. Sweeter savory food items like honey-roasted ham with a syrup glaze will find their perfect match with off-dry styled wines like Chenin Blanc. Sweet or dessert wines successfully match with puddings and desserts. You can serve Muscat or a Port with a dish that you think may leave the wine at risk of tasting acidic.
At times, you might not find your dish and wine going together. Try to adjust the flavor of your food to match it with the wine. You can do it with the careful use of the cooking method or seasoning.
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