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Matching the right wine to food can be tricky unless you are a connoisseur. The next time you go out to drink, do not merely ask for the restaurant’s “best bottle of wine.” In most of these cases, the servers bring back the costliest bottle that might or might not pair well with the dishes you have ordered. To avoid such faux pas, you need to take matters into your own hands.
It is time to learn the basics of pairing food with the right wine.
If you still categorize wine according to their colors – red, white and rosé only, you are making a big mistake. There are several subcategories depending upon the level of dryness, acidity, body, and subtle hints of other flavors. All wine novices will benefit from following these simple rules. Once you begin to understand the flavors of each wine, their effects on different foods and their characters, you will find it quite easy to break the rules and experiment. Here are the nine rules you must remember when you go to a wine-and-dine the next time –
If you feel lost on your first fancy date, remember that most red wines have high tanning content that gives them a basic bitter taste. Red wines have the least sweetness among all wines. White wines and rosés are acidic with a tinge of sweetness and a touch of bitterness. No wines contain the three tastes of spiciness, saltiness, and fatness. That is all you need to enjoy a simple dinner with your significant other, without giving away your amateur status.