Simply put, food and wine pairing goes beyond matching the basic colour of a dish with that of wine: you ideally need to feel the body & nourish the flavour, as food interacting with wine affects taste (in terms of tannins, acidity and sweetness).

Wine and food can complement each other, provided they do not mask the unique characteristics of both, just as the same wine can bring out different taste sensations matched with various ingredients and methods of preparation.

Food flavours depend on smell (sensory impressions) and taste, as well as temperature and texture. Added flavourants (natural or artificial chemicals), also affect the senses, alongside the timing by which it is added.

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