Thursday, February 23, 2017
Three Simple Wine Pairing Guidelines
Since 2016, Erol Onel, MD, has served as the vice president for Heron Therapeutics. Outside of his work, Erol Onel finds joy in experimenting with different food and wine pairings.
You do not need to be a wine expert to find a bottle that goes well with your next meal. Follow these three basic guidelines to help find the perfect pairing.
1. Regional Pairing - While not a die-hard rule, you can usually get away with pairing wine with food from the same region. For example, a nice Chianti is a safe bet for pairing with pasta Bolognese, as both are Italian.
2. Choose a Sweeter Wine - Generally speaking, you want to choose a wine that is sweeter than the meal you serve with it. Pairing wine with sweeter food will often make the wine taste more tart and bitter than it would in a proper pairing. Similarly, you never want to pair a bitter wine with a bitter dish, which will only exacerbate the bitterness of both.
3. Highlight the Wine - The goal with a wine pairing should be to bring out the wine’s best properties. A sweet red with high tannin can taste even sweeter when paired properly, like with a salty dish. Figure out your wine’s key.