Around the world, wine appears in every meal, not just a menu item. Wine is considered a separate and indispensable combination next to special dishes. Not only that, depending on the culinary habits and wine production of each region to create “pairs” of food and drink that go together for the full flavor.

The combination of wine and food is always a challenge, because each diner’s taste is different as well as the geographical location and different living environment. However, there are a few useful principles that can help us combine wine and food: depend on the dish to choose the wine or rely on the wine to choose the dish.

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Wine and food will enhance each other if chosen correctly.

Basic wine selection rules to match wine

One of the rules when choosing wine for food is to treat wine as a condiment. In other words, choose wines that enhance the taste of the dish. There is a fairly traditional rule of wine selection as white wine is always used with white meat (chicken, rabbit, veal, pig) and red wine goes with red meat (beef, lamb).

But instead of strictly following the above rule, try lighter wines for snacks and spirits for main courses.

The world of wine is very rich.

Finally, put similar flavors together. Sour white wines like Riesling are perfect with fish dishes with lemon or other sour flavors. Some strong red wines, such as Merlot, have dark chocolate or fruit flavors that complement bold sauces, especially Mexican spicy ones. Natural wines like Cabernet Sauvignon go well with dishes like mushrooms, grilled fish, and herbs.

Part of the reason why it’s important to choose which wine to pair with which food is because their flavors influence each other. The nuances of a wine, such as sweet, sour, and tannins, can greatly influence and enhance (or overwhelm) the taste of your dish.

Note: Alcohol with non-food flavors should not be used to combine with food. These wines are not usually served with meals and are difficult to pair, so it is best to enjoy these wines on their own.

A few things to note:

+ Sour dishes will make the wine less sour, darker and sweeter. It can be served with fish in a sour sauce—or any salad or tomato dish with a high-acid wine, like Sauvignon Blanc or Pinot Gris.

The bitterness in food will accentuate the bitterness from the wine. Pair bitters with fruit wines like Chardonnay or Cabernet Sauvignon. Sour wines will balance bitterness and reduce sweetness.

+ Salty food will make the wine sweeter. Combines salty and smoked flavors with low alcohol, low tannins, and sweetness.

You can also pair sweet wines with tarts or balance the mix like a chilled dessert wine glass with simple dishes.

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