🍷 Wine and food pairing

Wine and food pairing is choosing a wine for a dish so that the flavours complement each other and neither overpowers the other. These are not strict laws but tips that help you enjoy a meal. There are a few simple rules. A light dish is served with a light wine, and a rich one with a full-bodied wine. Acidic wine works well with fatty food because it refreshes the mouth. Sweet wine suits dessert and spicy dishes, and tannic red goes with meat, since fat softens the tannin. Dry white wine is usually served with fish and seafood. A well-known pair is wine and cheese. Fresh goat cheese goes with white, aged cheese with red, and sweet wine with blue cheese. Another rule: regional food usually goes with local wine, because they developed together. These rules are flexible. What matters is personal taste, not memorised combinations. When choosing wine, remember that alcohol should be consumed in moderation.