What does Food pairing mean?

Food pairing states which dishes a wine suits, based on how its acidity, sweetness, tannin and body meet the flavours of the food.

Also known as: Goes well with, Wine with food

Food pairing describes which dishes or ingredients a wine works well with. The suggestions usually come from the producer and are based on the wine's structure: acidity, sweetness, tannin, alcohol and body.

The first rule is to match weight: a light dish needs a light wine and a rich dish a wine with body. Then the dominant element on the plate decides, often the sauce, fat or seasoning rather than the protein itself. Acidity cuts through fat and meets sharpness in the food. The wine's sweetness should be at least as high as the dish's, or the wine will taste sour. Tannin is softened by protein, fat and salt but clashes with chilli heat and oily fish.

Some ingredients are tricky. Artichoke and asparagus can make wine taste metallic, egg coats the palate and strong spice makes alcohol and tannin feel harsher. Fresh, aromatic whites with moderate alcohol often work best there. A simple rule of thumb is that wine and food from the same region tend to go well together.

The suggestions on the wine page are a starting point. Taste is personal, and the same wine can work in several ways depending on how a dish is cooked.