When we talk about pairing, we cannot take it lightly since wine is the ideal accompaniment to enhance the aromas and flavors of the dishes, not eliminate them.

The Asociazione Italiana de Sommelier uses a method (Mercadini) based on principles of contrast or concordance of flavors between dish and wine.

Contrast

Tannicity vs. succulence: Tannic wine - Succulent dish

The tannins that are present in the beverage are responsible for drying excess liquids in the mouth. The tannins are perceptible as a sensation of astringency making it the perfect choice to remove the extreme sweetness of the dish.

Alcohol vs. succulence: Wine with high alcohol content - succulent dish.

The more the dish is loaded with flavor, the higher the alcohol percentage of the wine should be. The perfect example for this combination is with aged cheeses.

Effervescence versus Unctuousness: Sparkling wine - Juicy dish.

Effervescence helps to soften dishes loaded with oils and fat. It is ideal for pairing with fried dishes or fish with high fat components. The combination of fresh wines with fatty foods will give us a balanced sensation in the taste buds.

Matching

Sweetness

The sweet with the sweet even if it seems cloying. When ordering desserts, ask for sweet wine as the salty and bitter notes will prevail in an unpleasant way.

Aroma

Dishes with very present aromas impact our taste buds in an important way, therefore, in order not to lose the taste of the wine in the process, we should choose one with gustatory and olfactory intensity.

Equal structure

When we are about to eat a dish with character, our wine should be the same, with body. If, for example, we are eating an omelet, it will not be worth eating it with a full-bodied wine.

Equal persistence

When the dish we are eating leaves its flavor in our mouth for a while, we should accompany it with a wine of equal intensity and persistence. Wines with strong aroma but little body.

What do you think of these tips? Tell us which is your favorite dish-wine combination.