Food & Wine Pairing : Food & Wine Pairing: Sweetness in Food Rule

By Brian Lemay No comments

Hi. I’m teaching you the real rules of food
and wine pairing. Real rule number two is very important and it’s about sweetness, and
here it is. Sweetness in food makes sweetness in wine go away. Sweet food will make wine
tasteless sweet. In other words, more acidic and a little bit flatter. Now if you have
a wine with a little bit of sweetness in it, you pair it up with a food with sweetness
in it, that’s perfect. So even though it might sound overwhelming, sweet wine and sweet food
is perfect, because you know why. The sweet food will make the wine tasteless sweet. Maybe
a little bit more balance to you. Now let’s look at the correlation of that. A sweet food
makes wine tasteless sweet. Here’s what we have to remember. Most table wines are dry,
meaning they’re not sweet. So since most table wines are dry, meaning not sweet, what happens
if we pair them up with sweet foods is the fruity flavors go away. In most cases in a
table wine, like a Chardonnay or Merlot, or Sauvignon Blanc, if those fruity flavors go
away, what’s left is things like bitterness and acidity and mineral flavor. That might
not be what you had in mind. So it’s very important to remember, if you have any sweetness
in your food, make sure your wine has a good deal of sweetness, or at least a good deal
of fruit forwardness to go along with it. Otherwise your wine will taste flat. That’s
a very important rule. Rule number two, sweetness in food makes sweetness in wine go away.

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