Wine & Food: A Fine Balance

Wine has been changing from an important source of nutrition to a cultural complement to food. In some countries like Spain, with strong tradition of wine as part of a balanced diet, wine has been recognised by law as food.

The French Gastronomic meal, a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking was recognised by UNESCO in 2011 as part of the Intangible Cultural Heritage of Humanity as well.

Today, where food has been secured and where culinary art and gastronomy have evolved to an exciting experience, there are a few simple guidelines that can help you find food and wine pairings that give you a richer experience—more varied tastes, textures and pleasure.

  • Not even the "experts" can know exactly which wine go with which dish. After all, there are hundreds of thousands of wines, millions of food combinations and billions of palates on this planet. The best place to start is with what you like to drink.
  • It's helpful to think of wine as an ingredient in food, one of the last seasonings you add before eating, just like a little salt or pepper. Wine can add grace notes to a hearty dish or rich ballast to a light one. Food, in turn, can deepen and elevate the wine's flavours.
  • Don’t drink a delicate white wine with a hearty meat dish or a powerful red wine with a filet of sole—they're mismatched flavours and textures.
  • Consider the cooking method, how the food is prepared and what sauces are used.

Your best guide to food and wine matching is your own palate. Experiment different combinations to discover not only what pairings are perfect for you, but also to broaden your range of possibilities.

14/09/2016 | Culture
Greek recipe: wild boar with prunes and spices
wild boar with prunes and spices

With automn at the door, this is the time of year where restaurants fill their menus with game meat. Greek gastronomy makes no exception to the tradition.

Share on Facebook Share on twitter Pin It e-mail