Wine and food are always a good combination; but knowing how to pair them is even
better. Ways of matching foods with wines are comparing tastes and contrasting tastes.
When you are comparing tastes, look for similar flavors in the dish and in the wine. For
example, a Fettuccine Alfredo is full of cream, butter, and cheese, and the wine should be
as full-flavored as the sauce. The buttery style of Chardonnay would do its work, as they
fuse well together and their flavors and textures enhance each other. Remember, opposites
attract so if Chardonnay was not your first choice then you can use a contrasting wine such
as a Riesling, a Pinot Blanc, or even a Pinot Noir. The flavors and textures play off each
other creating new flavor sensations on the palate.
Pairing is achieved when similarities and/or contrasts are found in the flavor, texture,
intensity, and taste in food and wine. Though pairing is simply deciding which wine will
bring out the best in the food and vice versa. The wines you prefer with food are also how
you personally enjoy both. As you might know, the two major sense organs that help when
it comes to pairing wine and food are the nose and tongue. Universally, it is known that the
tongue has different zones for each type of flavor it can taste. The tip senses sweet, the
front sides salt, the backsides acid, and the very back bitter. Even the bud intensities are