That is why it is important to consider some simple wine-pairing rules, which will help you offer a unique dinner for your loved ones.
- The first rule is to identify that both wine and food have different intensities that must be balanced. That is, if you have a mild dish you need a light wine. On the contrary, if it is a strong or spicy preparation, you’d better choose a strong wine. Both wine and food can be divided into three groups: light, medium and strong.
- The second rule is not to overuse seasoning in the preparation, as these tend to unbalance the pairings. For example, too much garlic leaves a long aftertaste and dominates over the wine, so it is important to balance it in the preparation.
- The third rule is to identify methods of cooking that can intensify the flavor of the food. For example, a smoked turkey does not taste the same as natural turkey, they both have different intensity. The same thing happens with sauces, as they make the preparations more complex.
- The fourth rule is to identify the intensity of the wine. For example, a wine that has not aged in barrel, i.e. a young wine, is not the same as one that has; or a young or and aged sparkling, in both cases their intensities are different.
So, if you need help making the right choice when buying wine, you can go to our specialty stores where our sommeliers and wine advisors can guide you about the intensity of the wine you are looking for.
By Claudia Juarez
Sommelier in Chief at Concha y Toro Mexico