Food and wine pairing are aimed to balance tastes and not to consume the taste of the other. The fundamental of tasting wine lies that when you sip in red wine after biting into the poultry bit, you should feel the taste of the wine and not that of the meat.
It is not overlapping the taste of the food with wine or the vice-versa; instead, it’s giving out the taste complementary to each other. If the food one is enjoying is acidic (seafood) , the wine to gel with it should also have a high content of acid in it. The trick is to first learn and then experiment with the traditional pairing of wine and food. Read More
