BOOM! The Basics of Wine and Food Pairing
Sommelier is the French word for wine steward. These are the guys you see at fine dining establishments assisting patrons when it comes to wine selection. Many individuals take these people for granted, thinking of them as employees that just so happened to get assigned to that station, but don't be fooled. Sommeliers are trained professionals that know their wines. For us common folk that aren't as knowledgeable as they are, there are some ground rules about wine pairings that are universally recognized.
Reds
Winemakers and drinkers alike agree that red wine can be defined in three ways: light-bodied, medium-bodied, and full-bodied. The body type of a wine is determined by how it feels once it's in our mouth. Light-bodied wines are said to be just like water because they don't demand much from our taste palates. The subtle flavour of this variety goes best with full and strong flavoured foods. If you're looking to try a wine of this variety, noveau wines are the most commonly associated with the light-bodied tag.
Merlot and Shiraz are varieties that belong to the medium-bodied family. These are marked by flavours that most would consider "just right." It would be wise to pair a glass of Merlot with a flavourful steak or a sharp cheese. It's common to have a full-bodied wine with a hearty steak, but it's alright to take a chance and have a lighter, fruitier Merlot go with that. Remember that when it comes to the best Australian wine, it's also about balance and complement.
Full-bodied wines are those with the strongest flavours (and usually the highest alcohol content). These wines go great with lamb, or as mentioned earlier, red meat steaks. Cabernet Sauvignon and Burgundy red wines are two of the more popular varieties from this family.
Whites
White wines tend to be fruitier in flavour than red wines. These wines are all light-bodied, and go best with light meals. Among the more widely recognized varieties are Chardonnay, Riesling, and Sauvignon Blanc.
Because they are more refreshing and lightly flavoured than their red counterparts, white wines go best with light meals. A glass of it would be ideal with a simple lunch or a light dinner. Creamy pastas, chicken, and shrimp go will with a glass of Chardonnay or Riesling. White wines aren't just a complementary drink to these food items, but also make a great ingredient. You can add a splash of white wine to a whole range of different sauces.
These are just a few universally recognized practices when it comes to the best Australian wine and food pairings. While it would be practical to keep these in mind, remember that these are not rules you must strictly follow. All of us have our own idea of what tastes good and what doesn't; wine pairings included. Remember the above-mentioned tips, but don't allow it to restrict you from making other choices. If you want to learn more about the best Australian wine, all you have to do is a little research. Wine is widely available and can be purchased from your neighbourhood store or wine cellar or you can get wine directly from wineries or vendors via the Internet.
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Reds
Winemakers and drinkers alike agree that red wine can be defined in three ways: light-bodied, medium-bodied, and full-bodied. The body type of a wine is determined by how it feels once it's in our mouth. Light-bodied wines are said to be just like water because they don't demand much from our taste palates. The subtle flavour of this variety goes best with full and strong flavoured foods. If you're looking to try a wine of this variety, noveau wines are the most commonly associated with the light-bodied tag.
Merlot and Shiraz are varieties that belong to the medium-bodied family. These are marked by flavours that most would consider "just right." It would be wise to pair a glass of Merlot with a flavourful steak or a sharp cheese. It's common to have a full-bodied wine with a hearty steak, but it's alright to take a chance and have a lighter, fruitier Merlot go with that. Remember that when it comes to the best Australian wine, it's also about balance and complement.
Full-bodied wines are those with the strongest flavours (and usually the highest alcohol content). These wines go great with lamb, or as mentioned earlier, red meat steaks. Cabernet Sauvignon and Burgundy red wines are two of the more popular varieties from this family.
Whites
White wines tend to be fruitier in flavour than red wines. These wines are all light-bodied, and go best with light meals. Among the more widely recognized varieties are Chardonnay, Riesling, and Sauvignon Blanc.
Because they are more refreshing and lightly flavoured than their red counterparts, white wines go best with light meals. A glass of it would be ideal with a simple lunch or a light dinner. Creamy pastas, chicken, and shrimp go will with a glass of Chardonnay or Riesling. White wines aren't just a complementary drink to these food items, but also make a great ingredient. You can add a splash of white wine to a whole range of different sauces.
These are just a few universally recognized practices when it comes to the best Australian wine and food pairings. While it would be practical to keep these in mind, remember that these are not rules you must strictly follow. All of us have our own idea of what tastes good and what doesn't; wine pairings included. Remember the above-mentioned tips, but don't allow it to restrict you from making other choices. If you want to learn more about the best Australian wine, all you have to do is a little research. Wine is widely available and can be purchased from your neighbourhood store or wine cellar or you can get wine directly from wineries or vendors via the Internet.
To continue please CLICK HERE
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