The simple basic concept of pairing is to compliment and enhance the aromas and flavors of both the food and wine. The following are some general guidelines in matching food and wine:

• Sweet foods taste less sweet with tannic wines.
• Salty foods emphasize tannins.
• Salty foods masks the sweetness while enhancing the fruitiness of a
• Salty or sweet foods will soften wines that are high in acid.
• Acidic wines will have a cleansing mouth-feel with foods heavy in oils.
• A wine high in tannins (Cabernet Sauvignon) matched with a food high in tannins (Spicy tomato sauce) will result in a wine that's very dry and astringent.
• Proteins will soften tannins, which is why red tannic wines are matched with beef.
• Light foods with mild flavors like Veal and Halibut, will be overwhelmed by a full-bodied red wine; whereas a rich heavy dish like Italian sausage in a heavy tomato meat sauce will diminish the flavor of a light-bodied Sauvignon Blanc.
• Sometimes we get unpleasant flavors from combining certain foods and wines such as white turkey meat with Cabernet Sauvignon resulting in metallic type nuances.

Remember these are only general guidelines, many foods can be paired with almost any wine, based on preparation, spices, and added sauces.

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