One of the techniques you need to develop a skill for, when doing food and wine pairing, is to determine the key elements of a food or wine.It would be really easy for me to tell you how to match up a plate of sliced lemons, or a plate of plain roast beef with wine, because we'd just be talking about one taste, one flavor, or one texture, but hopefully, that's not how you eat dinner.You probably have dinner something like this, roast pork with apricot sauce, served alongside whole wheat couscous, and sauted green beans in.
Almond butter.There's a whole lot of taste, and flavors, and textures going on in that dish.As a matter of fact, we could say light for the green bean, nutty for the couscous, heavy for the pork, and sweet and fruity for the apricot sauce, so your first deal is to figure out what's the most important component of that dish.Is it the meatiness, is it the texture, is it the butter, is it the nuts, the green beans, the sweetness, the fruity flavors hmm, that's a good question.However, the answer is usually going to be the taste.
Components, and the taste component in this dish, is the sweetness of the apricot sauce on the pork.It might also be the texture of the pork dish, which is medium, so we're looking for sweetness in the food, and a medium flavor, medium texture in the dish.That's going to be the most important component of that dish, so what you're going to have to do for the next couple of days, if you're looking to learn about food and wine pairing, is look at dishes and try to figure out what's the most important one or two parts of that.
Hi.I'm telling you about the real rules of food and wine pairing.And here is real rule number five.If you have salty foods, it's a good match with acidic wines.Let's talk about salt in food.It can be the salt that you add to the top of your chicken or your pasta dish, it can be natural salt in things like oysters or seafood.Let's talk about acid in wine.All wine has acid in it, but especially white wines and maybe sparkling wines.Here's the thing about salty foods and acidic wines is they go well together.
Salt and acid are both major turbo charges for taste.If you think about the way you make a vinaigrette, you start with lemon, you smooth it out with oil and then what do you do to perk it up you add a little bit of salt.So salty foods and acidic wines are a very good match.They'll both bring forward lots of flavors and tastes.It might even be kind of explosive.Salt and acid together is sometimes creates a snap, crackle, and a pop on your pallet, and it can be very good indeed.
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