Buy wine online Australia - Wine and Food Combinations

Posted by Alex Mayers
5
Apr 2, 2016
232 Views
When it comes to food and Australian wine pairing, you don’t have to be a scientist or to have a diploma from a culinary school to match and understand how wine and food go together. If you’re not careful, or you don’t have a basic understanding you can create an unpleasant reaction through the wrong pairings. Like semblance of fashion if you pair correctly, then you open a new world of flavour. We all need to understand our instinctive and implement the previous positive experience. Critically, we all have different sensitivities and taste when it comes to degustation but Cabernet Sauvignon is always good to be served with grilled meat. This is just so common and works perfectly every time. When preparing plates for guests, it is wise to take into account the preferences of the people of who you are serving for - to mix and provoke a desire sticking to general rules to food and wine. Even sometimes it gets tricky.

Basic knowledge of Flavours and Textures

Some combinations are better than others. Deserts with a high sugar content will make a wine taste more bitter losing its fruity flavours. So if you truly care about maximizing the wine tastes when eating a cake select a wine with a higher level of sweetness to make the wine taste harder. Believe it or not, mushrooms as a sauce or marinade are very hard to be mixed because of the salt they contain. At that point, sweet or off-dry wine like Muscadet may be the perfect choice. Of course, the level of acidity and sweetness in the wine needs to be adjusted on the salt level. What a lot people would love to taste is Pinot Noir matching the earthiness from the mushrooms and the garlic in the cheeses.
Occasionally, the sensations can be extremely contrasting. Salt gives the wine more body so with seafood dishes a white crisp wine will be an incredible idea. 


Acidity is another aspect you need to take into account when it comes to food and wine matching. The key is to find the right balance. For highly acidic foods, go for a wine with a highly acidic flavour, and opposite. Drinking highly acidic wines work extremely well when balanced with oily meals. Fish as a significant dish is a perfect pair with a Champaign, and classic lasagne are related with red wine with a high level of acidity. One thing to note the higher the alcohol content is, the more intense the heat from the food becomes so sometimes chilling the food before servicing is recommended.

The key factors in many food/wine matches are contributed by proteins, carbohydrates and fats in the dishes. We must not forget the sense of smell; it will impact the flavour too. In terms of food an apple, pineapples and onion are different, so the similarities from the wine and food usually work best in practise because they complement each other. Tannins naturally found in red wines is a general rule are good match with bitter dark chocolate.

After this, you need to discover delicious new foods and remarkable Australian wines just to explore different combinations that make most sense for your personal taste. There are many old but proven combinations like traditional food and wine matching that many of us are still enjoying.

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