Food and wine pairing: basic rules

The best food-wine pairing is what you create when you are lucky enough to eat what you love, combining it with a glass of the wine you prefer.

Nonetheless, we must admit that some basic rules must be known.

First of all: there must always be a certain balance between what we have on the plate and what we drink.

A too full-bodied wine, such as an amazing Barolo or an Amarone, would end up completely overlying a light steamed sole.

Furthermore, it's not advisable to drink a fine Lugana or a fragrant sicilian Grillo if we have very tasty things on the plate, such as a cassoeula (typical Lombard dish) or braised beef.

It's not a mere discriminant between fish dish (traditionally paired with white wine) or meat (which is traditionally served with a red wine). It's more a flavors balance.

Fresh and fragrant wines paired with dishes with more delicate flavors. Very structured red wines to accompany dishes with a strong taste.

In a nutshell, it's more common sense that must be heard.

?Common sense, clearly helped by a good knowledge of wines.

Otherwise how could we ever know if a wine offered to us is more or less fresh and fragrant or full-bodied and structured?

Food and wine pairing at a glance

• White wine with a very soft color, it is often also a fresh and light.
• White wine with an intense yellow color ... It will probably have a greater body.
• Very drained red, typical, for example Pinot Noir, it’s often a lighter (and fruity) wine than many white wines that belong to the previous category. And therefore, ideally, it could also be more suitable to accompany a dish with a delicate flavor.
• Very intense red, it easy to indicates a good-bodied wine.