The com­bi­na­tion of wine with food has evolved both the wine­mak­ing and culi­nary tra­di­tions over the years. Wine and food match­ing enhances the din­ing expe­ri­ence. When the food and wine are har­mo­nized one can achieve a truly unique fla­vor that could not be achieved by one of the com­po­nents itself.

Pair­ing food to wine is a del­i­cate and thought­ful process. We have all heard the gen­eral rule white wine with white meat and red wine with red meat. How­ever there is so much more to eat than that. With wine pair­ing there is no con­crete equa­tion. How the food is cooked and what grape was used in the wine can make all the dif­fer­ence. With the cur­rent height of glob­al­iza­tion there has been an increase of mod­ern fusion cui­sine which allows for all new pair­ings. How­ever many of us don’t under­stand the com­plex­ity of pair­ing wine with food. Cer­tain foods high­light cer­tain wines and vice versa. Doing some research you can find out what works by what oth­ers have observed. Or do your own research on wine itself and get an under­stand­ing of it. Then begin doing your own exper­i­ments with your favorite dishes. Remem­ber there are no absolutes or any­thing writ­ten in stone when it comes to pair­ing wine with food. By exper­i­ment­ing your­self you can tap into that syn­ergy between food and wine. The trick is achiev­ing a bal­ance of fla­vor. For exam­ple the acid­ity of a dish and the wine will cause the lower of the two acidi­ties to taste flabby and dull and the other too tart.

The wine indus­try is notic­ing more peo­ple striv­ing to be a wine enthu­si­ast. Remem­ber it’s not easy pair­ing food with wine or even becom­ing a wine expert. But the path is an adven­tur­ous and social filled with new expe­ri­ences. Ulti­mately the pair­ing food and wine is of a mat­ter per­sonal tastes so explore the possibilities.