Food And Wine Pairing Basics

Front 1

Match Quality

Back 1

Special-Occasion dishes with Special-Occasion wines

Front 2

Match Power and Weight

Back 2

Heavy dishes with Heavy wines,

Light dishes with Light wines,

Delicate Dishes with Delicate Wines

Front 3

Look into the Mirror

Back 3

Mirror flavors and Characteristics that a dish and a wine have in common

Front 4

Use Wine to Fight Fat

Back 4

Use Acid and Tannins to contrast fat in a dish.

Acid Cuts through fat.

Tannins stand up to fat.

Front 5

Flavors work together

Back 5

Salty and sour flavors bring out the positive characteristics of flavor.

Sweet, bitter, and savory flavors bring out the negative characteristics of flavor.

Front 6

Think Locally

Back 6

Pair Regional Wines With Regional Dishes

Front 7

See The Whole Picture

Back 7

Take all the components into account (meat, sauce, etc.) when selecting a wine

Front 8

Success With Spice

Back 8

Spicy foods pair best with slightly sweet wines.

Spicy foods are a bad match for high tannin wines.

Front 9

The Sweet Life

Back 9

Dessert wines should always be sweeter than the Desserts they are served with

Front 10

Rules were made to be broken

Back 10

Try new ****!