Today we want to share with you one of the most booming culinary phenomena. Next, we will tell you what pairing is and why it is so fashionable.

Food pairing is the process of pairing a meal with the drink that best matches it. In the field of catering, pairing normally refers to combinations of food and wine, and the sommelier is in charge of recommending the combinations to diners. The objective of the pairing is to create new sensations, both in the tasting of the wine and the food with which we accompany it.

The right drink can make any meal taste better, and while finding the perfect match can be difficult at first, once you learn this art, you can see that wine doesn't need to be paired with every meal, as we'll find out what it is. the best drink for each dish.

Although the general rule is to taste red meat with red wine, there are also white meats that pair well with this type of wine, it all depends on its preparation and the ingredients that accompany it. For meats, in general, reds are more appropriate and, depending on whether they go with a strong sauce, such as Roquefort, they must have more structure, as is the case with 'reserva' or 'gran reserva'. Likewise, it must be taken into account that the more fat the dishes contain, the more structured wines are required and with more time in the barrel.

In the case of fish, tradition shows that it is best to taste white wines. Although it is not a universal rule; If the fish is white, a white wine is fine, but if it is oily, such as salmon, cod or tuna, it pairs well with a barrel-macerated white or a crianza red, because tannin is needed to remove the fat. .

When it comes to desserts, there are always difficulties due to the contrast of flavors. It is important to take into account not to mix dry wines with very sweet dishes, since the dry one would be perceived with a much more acid flavor. Sweet wines are a good accompaniment to desserts, but it is important that they have a certain acidity so that the dessert does not “tire”.

In many cultures, wine has been considered a staple at the table, and somehow both the production and culinary traditions of a region have evolved together over the years. Rather than following a series of rules, culinary traditions were simply combined with the wines of the area. For this reason, the art of combining food is a relatively new and modern phenomenon.

Did you know this phenomenon? If you want to practice pairing with the best wines and food, we are waiting for you at Los Montes de Galicia.