Wine & Food Pairing Tip: Tannic Wines

I am a firm believer that everybody should eat and drink what tastes good to them.  That simple.  Every person has a different palate.  Every person finds different tastes pleasurable.  Find what makes your tastebuds sing and go with it! That being said, there are many wine and food pairing tips that work beautifully for the majority of the population.

When the wine is tannic:

* Counterbalance the tannins by serving foods that are high in protein, fat or both.

* Remember that an entrée relatively low in protein or fat may make the wine appear more tannic.

* Remember that tannin and spicy heat can clash!

* Use pepper (cracked black or white) to counterbalance the tannins, as it is somewhat bitter by nature.

* Serve foods that are bitter (eggplant, zucchini, chard, endive, broccoli rabe, etc.) or prepare ingredients in a way that accentuates bitterness (blackening, cooking over a wood fire, or grilling) to achieve taste symmetry.


2 thoughts on “Wine & Food Pairing Tip: Tannic Wines

  1. I like your insights/suggestions. I have to admit I haven’t spent enough time on properly pairing wine and foods. I now have a good resource to refer to. Thanks!

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