Wine and food pairings: basic criteria and general indications

Basic principles of food and wine pairing

Wine and food pairing is based on two fundamental principles: concordance and contrast. Concordance enhances similar elements (e.g. sweet with sweet), while contrast aims to balance opposite flavors (e.g. fat with acidity). Both criteria can be applied based on the structure of the dish and the wine.

Traditional and modern combinations

Among the most consolidated pairings are the regional ones, which combine wines and dishes from the same territory. However, contemporary and international cuisine has introduced new combinations, often experimental, which aim to mutually enhance the aromas.
Practical examples for food categories:

• Red meats : structured red wines (e.g. Barolo, Brunello)
• Fish : fresh or sparkling white wines (e.g. Vermentino, Prosecco)
• Mature cheeses : red or straw wines (e.g. Amarone, Marsala)
• Sweets : dessert or mouldy wines (e.g. Moscato, Passito)
• Spicy ethnic dishes : aromatic wines with residual sugar (e.g. Gewürztraminer)

The importance of context and serving temperature

In addition to food, the context (season, time of day, conviviality) and the temperature of the wine also influence the pairing. A wine served too hot or too cold can alter the perception of flavors, compromising the overall experience.