To get the right pairing of the right food (or snacks) with the right wine, one has to balance the taste of the wine with the food alongside, keeping in mind the flavor, body, and alcohol.
It is a good idea to think of the wine as a sauce and added to the food to complement it, without overpowering the taste or delicacy of the dish.
Full-bodied wines go well with full-flavored dishes, while light ones suit more subtle flavors.
It is a good idea to mix and match, experiment and find the right combination and see if the ingredients in the dish are grown where the wine comes from, to match the two.
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