Wine and food pairing – Level 2 Food and Beverage Service BTEC Revision

Wine and food pairing refers to the practice of matching wines to specific dishes or types of food to enhance the dining experience.
This is based on the principle that certain elements in both food and wine interact, and aim to balance or complement these elements.

Match the weight: Light bodied wines should be paired with lighter food and full-bodied wines with heavier or richer food.
Balance flavours: The flavour intensity of the food should match the flavour intensity of the wine.
Match the wine to the most dominant flavour: This could be the sauce, seasoning, or the cooking method used.

Acidity: Wines with good acidity can cut through richer, fatty dishes and can also balance foods that are acidic themselves.
Sweetness: Sweeter wines can balance dishes with a sweet element and can counter spicy heat in food.
Tannins: Tannic wines can balance rich, fatty dishes, and often pair well with red meat due to their protein softening effect on the tannins.
Alcohol: High alcohol wines can increase the perception of spiciness in food and may overwhelm delicate dishes.

White wines generally pair well with lighter foods such as poultry, fish, and vegetables.
Red wines typically pair well with heavier, richer foods such as red meat and hearty pasta dishes.
Sweet wines are often paired with dessert but can also work well with spicy foods.
Sparkling wines can be versatile, pairing with a range of dishes and are also popular as an aperitif.

Sauvignon Blanc pairs well with tangy, citrusy foods or dishes with herbal elements.
Chardonnay is versatile and can pair with poultry, fish in a creamy sauce, or pasta dishes.
Pinot Noir pairs well with poultry, game birds, and mushroom dishes.
Cabernet Sauvignon can stand up to red meats, particularly grilled or smoked dishes.