SIMILARITY & INTERLINKAGE
Undoubtedly, wine affects the taste of food and vice versa. One can highlight the taste of the other, but there are a few times where the combination may not be so pleasant. The main challenge is to create among the flavours of wine and food. None should override the other. For this to be accomplished, similarity and balance in their basic characteristics should be achieved. More specifically it is required:
White wines pair well with white meats, poultry, fish and white sauces, and red wines with red meat and dark sauces.
HARMONY OF AROMAS
A dish which has been cooked with white fruit will be enriched by pairing with a delicious white wine with intense fruity aroma. The same applies for smoked delicacies and wines or those having complex aromas. The greater the similarity of aromas achieved the more excellent the combination will be.
HARMONY OF FLAVOURS
Sweet dishes are well combined with slightly sweet wines or with one with medium to high acidity. For various desserts, the sweet wines are more preferred. The complexity of a red wine requires dishes with intense flavours. The lean meat (eg chicken or turkey) may be paired well with a light red wine with soft tannins.