Eat, drink, and be merry
Food and wine pairings is all about balance. The wine must not hide the food, the food must not hide the wine. In many cultures, wine has had a long history of being a main thing at the dinner table together with the dishes. So, here are some basic tips of food and wine pairing:
Acidity in wine pairs well with fatty and sweet foods.
Fatty foods need either an acidic or high alcohol wine. Otherwise, the wine will taste flabby.
Bitter (aka Tannic) wine can be balanced with sweet food.
Salty shouldn’t compete with acidity in a wine. Use sparingly as necessary to keep sharpness in the meal.
Sweet food/wine benefits from a little acidity.
Alcohol can be used to cut through fatty foods or balance a sweet dish.
Hope you will find the best pairings for the sake of your satisfaction. Eat, drink and be merry!