Matching Wine with food

The taste of a wine that will improve or worsen depending on the food, you drink it with. Although there are only a few combinations that really work, learn the basics of pairing them will bring out the best in both. 

When pairing food and wine, you can take one of two approaches: pair a wine with a contrasting color foods taste that combines a sweeter wine with spicy foods, or use a complementary combination, where food and wine, have similar characteristics. Either style pairing will work well to choose one path over the other is just depends on the type of food served, and your personal preferences. Another good way to pair wine with food that is to use regional combinations, as a rule, foods and wines produced in the same area will complement each other because they are made together locally years. Problem foods containing eggs and dominated courts , acidic foods like tomatoes or vinaigrette dressing, and spicy foods. (There are no specific rules or recommendations for these, and it is really a case of hit and miss.) When it comes to such foods, personal experimentation is the only way to find a good wine match. 

Here are some examples of wine and food pairings: pair light seafood with light wines, like Sauvignon Blanc or White Port; beef requires heavier reds such as Cabernet Sauvignon or Burgundy, poultry usually served with white, unless it has a strong sauce, in which case the brighter red is perfect for lamb, try medium-bodied reds like Bordeaux. (However, although these are said to be classic pairings, it does not mean that you necessarily will like them all.) Remember that your palate is unique to you, so if you do not like the combination, you must not use it. It is important to remember that some people only drink one kind of wine, regardless of the food served. Therefore you always have different varieties on hand when entertaining other people. Make a suggestion to them but still give them a choice.