Wine Pairings 
Dynamics of Food and Wine
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diminish a characteristic
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exaggerate a characteristic
wine can contribute new flavors to the dish
flavor intensity of the food can greatly reduce the wine’s flavor or vice versa
What are the characteristics of food and wine to know?
Mouth drying, Spicy, Bitter, Umami, Fruity, Sweet,
Food and wine interactions
Tanic Wines
Sweet Wines
High Alcohol Wines
Acidic Wines
»Taste astringent, or mouth-drying, when paired with spicy-hot foods
Taste bitter with bitter foods
Taste less bitter when paired with salty foods
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Taste fruitier when matched with salty foods
Make salty foods more appealing
Go well with foods as sweet as they are, but not sweeter
»Overwhelm lightly flavored or delicate dishes
Make spicy-hot dishes taste hotter
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Counterbalance oily or fatty heaviness in food
Taste smoother and less acidic when served with salty foods
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Stand up to foods that have some acidity