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