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Some tips for making good food – wine choices:
Try to balance weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.
Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.
Wines with high acidity go best with heavy, rich in fat dishes. This is because high fat content negates impact of acid.
High-tannin wines should be combined with foods rich in proteins. The proteins combine with tannins, thus diminishing tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes. So finally… which wine? You could have in mind rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found perfect wine for a certain dish, a small change, such as a bad yield, a change in production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times results would be a bit strange but that’s what will make whole experience interesting!!