Wine Pairing – Which Makes Favorable Pairings and Which Do Not

Sommelier Madeline Puckette presents the basics of pairing food and wine. Let’s learn beginning with six flavor groups; acid, salt, sweet, fat, bitter, and alcohol, then at the end we will learn which makes favorable pairings and with do not. An example of a favorable pairing is salty food with sweet wine, and an example of an unfavorable pairing is bitter food with bitter wine. Exciting enough?

Read the full article here:
Menuism: Food and Wine Pairing Fundamentals