Matching Wine and Food

The successful combination of food and wine at table brings out the best in both the meal and the wine. Rules about matching food and wine aim to provide guidance in this difficult art. They should not however be interpreted so rigidly that they inhibit the desire to experiment.

The systematic approach to matching food and wine devised by the Association of Italian Sommeliers is based on the principles of analogy and contrast.

Analogy
Food and wine can be matched by analogy in different ways, according to:

1. Style of Cuisine: following the rule that the best combinations are between complimentary styles, country wines match country cooking, refined cuisine deserves fine wines and local wines are best drunk with local specialties.
   
2. Color: following the rule of color matches, white wines are preferred with light colored foods: (seafood, shellfish, chicken and veal with light sauces) and red wines with dark colored foods (salami, red meats, game pigeon, duck, dishes with brown sauces). The main exceptions to this rule are cheeses and desserts.
   
3. Aroma: delicate wines match foods of subtle flavors. Foods with stronger flavors call for aromatic wines. Wines with rich bouquets are needed with smoked or spicy foods.
   
4. Structure: full-bodied wines accompany dishes with rich textures and flavors.

If one of the contrasting tastes (sweet, acid, salty/spicy or bitter) predominates, it will cover the others and spoil the balance. In the case of foods with overwhelming flavors it is necessary to choose a wine on the basis of analogy rather than contrast. Desserts call for sweet wines for instance, and do not go well with dry ones, especially spumanti.