wine and food pairing

Wine and food pairing involves matching flavors to enhance the dining experience. Generally, try to balance the wine’s characteristics with the dish’s ingredients. For example, light white wines like Sauvignon Blanc complement seafood and salads, while full-bodied reds like Cabernet Sauvignon go well with hearty meats. Consider the intensity—pair stronger wines with richer foods and lighter wines with delicate dishes. Sweet wines suit spicy or desserts, and acidity in wine can cut through fatty foods. The goal is harmony, where neither the wine nor the food overwhelms the other, creating a more enjoyable and balanced taste.