The Wine Place Markham

Pairings

Wine and Food Matching

There are no hard and fast rules for wine and food pairing. However, there are some basic guidelines you may follow to enhance your dining experience.

Wine and Food Matching Principles

Match your wine to the strongest flavour on the plate.
Balance the weight of the wine to the weight of the food. A full flavoured meal needs a full-bodied wine; a lighter dish requires a lighter wine.
Fatty, greasy or rich dishes need a dry wine with good acidity to clean the palate.
Salty dishes need a slightly sweet wine with full fruit flavours, moderate acidity, lower alcohol and no tannins.
Hot, spicy dishes require refreshing acidity, lower alcohol and fruity wines with a touch of sweetness.
Cream sauces and butter require wines of good fruit and matching creamy style or contrasting acidity to cleanse the palate.
The dessert wine should be sweeter than the dessert.
Rare meats need young tannic reds and well-done meats need older or fruity reds with
little to no tannins.
Foods high in acidity are complemented by wines high in acidity.

Recipes

Suggested Reading

The Wine Appellations of Ontario - An Introductory Course for Wine Knowledge
Author: Dave Larocque - Wine Culture for Wine Council of Ontario

Dave Larocque has attended our annual customer appreciation wine tasting events.
His wine teachings always inspire.

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