Food and wine pairing is about enhancing flavours. Consider food and wine intensity; light dishes pair with lighter wines like Sauvignon Blanc, while heavier dishes go with fuller-bodied wines like Cabernet Sauvignon. Look for complementary or contrasting flavours. High-acid wines cut through rich foods, like lemon juice. Tannic wines pair with fatty foods or rich sauces. Sweeter wines balance spicy or salty dishes and desserts. Traditional pairings often match wines with cuisine from the same region. Experiment and trust your palate. Sauces can dictate pairings. Aim for balance between wine and food. Serve at appropriate temperatures.
