The Art of Wine Pairing for Exceptional Dining – A Handy Traveller’s Guide

The Basics

Wine pairing aims to enhance the dining experience by harmonizing the flavours of food and wine. While traditional combinations are often recommended, exploring unconventional pairings can lead to delightful surprises. For now, we can summarize by saying that red wines exhibit bitterness, while whites and rose wines exhibit acidity.

Insights to Consider

Beyond the basics, there are some strategies to consider – which include matching delicate wines with lighter foods and robust wines with richer dishes. For example, whites like Sauvignon Blanc pair well with grilled fish, while Chardonnay complements creamy sauces. Light reds like Pinot Noir suit fatty fish, and full-bodied reds like Cabernet Sauvignon pair with bold meats. Successful pairings balance the wine’s acidity, tannins, and body with the food’s flavours. Make sure to keep this in mind if you’re visiting a restaurant like the Age Restaurant in Phuket.

Mistakes to Avoid

When pairing wine with food, it’s crucial to avoid common mistakes that can fiddle with the dining experience. Match the intensity of the wine with the food, pairing stronger wines with heartier meals and lighter wines with delicate dishes. Another mistake rears its head after the main meal – for desserts, select wines that are sweeter than the dessert to create a balanced flavour profile, rather than choosing less sweet options that may clash. Keep these in mind to make the most out of your Wine-and-Dine!

Great Wine Countries

For a traveller, it’s crucial to know the most famous wine countries. Europe is the region to remember for this. French wine history dates back to the 6th century BC, with many regions developing wine-making techniques during Roman times, along with many grape varieties, including Cabernet Sauvignon, and Chardonnay. Austria has a long winemaking history, with vineyards dating back over four thousand years, producing variants like Blaufränkisch, Pinot Noir, and Zweigelt. Wine production in Italy dates back to the Etruscans and Greek settlers before the Romans developed extensive vineyards in the 2nd century BC, with grapes such as Pinot Grigio, Dolcetto, and more bringing out delicious wines to consider.