Tag Archives: how to pair wine with food
Question from Bill: What do you mean when you say that the wine is food friendly?
Reply: Hi, Bill. Thanks for writing. I know I use that phrase quite a bit. First, let me say that all wines are inherently food friendly because of their basic structure. High acid beverages – tart or crisp beverages that aren’t sugary – have a cleansing effect that makes them very food friendly. And, wine is higher in acid than just about any food you can imagine unless you like to snack on fresh lemons. So the thing not to do is worry about this. Besides – preferences are personal!
White wines are generally higher in acid than reds so they’re extremely versatile – it’s really hard to go wrong. So, yes, that means that if you prefer a glass of Pinot Grigio with your short ribs, go for it. Tastes fine, right? The wine still tastes like the wine and the food still tastes the same when you put them together. But, not so satisfying? The thing is, that some foods, like slow-cooked red meats, have so much flavor that, while the crisp white wine isn’t a miss-match it, somehow, doesn’t do the trick. Many of us prefer a wine of ample body to stand up to those substantial flavors and that usually means red wine. Continue reading