Food and wine pairing is also about tastes and weight. There are many tastes in the wine and in the food. The most important thing in your pairing trusting in your palate. It will tell you whether you made the right or bad decision. If you pair a Cabernet Sauvignon with Char Grilled Vegetable and you enjoy it, then you made a good matching.

Food and wine pairing is also about tastes and weight. There are many tastes in the wine and in the food. The most important thing in your pairing trusting in your palate. It will tell you whether you made the right or bad decision. If you pair a Cabernet Sauvignon with Char Grilled Vegetable and you enjoy it, then you made a good matching.

But in the mentioned pairing case you could feel you made a mistake and you unsatisfied. Why? Because the wine interact unflavorable with the Parmesan? It made it salty or bitter? Or just simply you feel it was a bad decision?

Despite this we should find how it works with the great and colorful Char Grilled Vegetables?

Some of the most fundamental considerations are the respective weights of both the food and the wine. Don't become too fixated on the color of the wine, but rather its body. To get you started, as a general rule heavy goes with heavy and light goes with light. Of equal importance is the preparation of the dish. Chicken Picata with Chardonnay or Viognier would be lovely. A roasted chicken with herbs and root vegetables might need a Pinot Noir. Chili Con Carne would perhaps benefit from a Reininger Syrah or Grenache.

Did you think how one trait of the wine can modify the cognition of the food and vice versa? Be careful, because if you eat strongly flavored or spicy foods then your wine is able to pick the flavors up. Not the best moment if you drink a "garlic wine". Parallel high alcohol wines can be destroyed by very spice foods and conversely.

Spice your food carefully like in the Kung Pao Chicken and try with it with the cool Gewurztraminer. A bit heavier Tunisian Chicken is still nice with an Argentinian Crios de Susana Balbo Rose of Malbec.

In the above mentioned example wine would offer enough fruit and body and not clash with the food. Unfortunately in some cases flavors of the foods are overwhelming the wine and in this case maybe you should select completely different alcohol content beverage for your meal. An interesting type of food is Spicy Cajun Gumbo. Never try with wine. You need to respect that wine has borderline.

Do not forget that many classic examples exist of food and wine pairings that are tried and true. For example: foie gras and Sauternes, grilled steak and Chateau Maris Minervois La Touge (Grenache and Syrah) or Chicken paella and red Rioja. These are reliable, low-risk ventures that will likely result in an enjoyable overall dining experience. In the process we might notice that the proteins in our steak actually soften the tannins in our Syrah.

Enjoy your matching!