Basic Guidelines for Food and Wine Pairing

These guidelines are not rules, but useful hints in successfully marrying an arrays of foods, their texture and flavors, with an array of wines :

  1. Dry wine before Sweet wine. The lack of residual sugar in white wine allows the palate to be ready for more food, whereas the low acidity and high alcohol content in sweet wine tend to deaden the palate and is more appropriate at the end of the meal.

  2. Lower Alcohol before Higher Alcohol. If low-alcohol wine is served before high-alcohol, the low-alcohol wine may taste thin and watery, with unappealing flavor quality.

  3. Sparkling Wines before Still Wines. Champagne and other fine sparkling wines can invigorate and cleanse the palate at the beginning of a meal. It can also stimulate the appetite. It can also be served after the main course to invigorate the taste buds.

  4. Younger Wines before Older Wines. Younger wines lack the complexity and richness of the older wines and so it should be served first. The oldest wines are more elegant for the main course

  5. Wine in the Sauce/Wine in the Glass. Food prepared with the wine should be served with the wine of same type, style or grape variety. The wine in the glass will emphasize the wine in the food otherwise the flavors will fight with each other.

  6. Light Wines before the full-bodied Wines. The white wines should be served in the order of intensity - light, medium and full-bodied- which then followed by the red wines in the same order.

  7. Dessert wines. Never pair a wine with any food that is sweeter than it. Enjoy the dessert wines after the dessert.

  8. Finally, drink wine and enjoy it and with the company you are sharing with. Drink the wine you like with the food you like, but never stop experimenting .

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