| Oh, the choices! Just like everything else about | | | | Here are a few more hints to help you |
| wine, the possibilities are endless. So, what does | | | | successfully pair food with wine.oTannic wines can |
| one do when choosing food for a wine party, or | | | | taste more tannic when paired with salty foods |
| alternately, choosing wine for a food party?oFirst, | | | | and less tannic when paired with protein-rich, fatty |
| determine what your comfort level is, in terms of | | | | foods like steak or cheese. They can also diminish |
| budget, how many people you wish to entertain | | | | the perception of sweetness in food.oSweet |
| and how proficient you are in the kitchen. Don't | | | | wines can taste fruitier and less sweet with salty |
| lose sight of the fact that parties are supposed to | | | | foods. They can make salty foods more |
| be fun for everyone, host and hostess included. | | | | appetizing. And surprisingly, they can go well with |
| So if you've got some experience under your | | | | sweet foods.oAcidic wines can taste less acidic |
| belt, go ahead and mount a four course feast | | | | when served with salty foods or slightly sweet |
| with two wines per course. But if you're still | | | | foods. They can also balance oily or fatty foods. |
| gaining experience, perhaps a tapas party with | | | | Also, they can go well with acidic foods. Be |
| several rounds of light appetizers would be | | | | careful, though. They can make salty foods taste |
| appropriate.oSecond, begin to focus on specific | | | | saltier.oHigh alcohol wines can overwhelm light or |
| wines for each course. See the Food and Wine | | | | delicate foods. However, they can be paired with |
| article for suggestions of pairing strategies and | | | | slightly sweet foods. |
| the order in which to serve wines. Remember to | | | | As you gain experience pairing wine with food, |
| use the anchor wine categories in the Choosing | | | | keep good notes. Here are some things to look |
| Wine article to guide you in choosing the style of | | | | for:oDoes the food exaggerate a characteristic of |
| wine you desire.oThird, make a list of dishes that | | | | the wine?oDoes the food diminish a characteristic |
| you are comfortable preparing. Compare them to | | | | of the wine?oDoes the food or wine obliterate |
| the emerging wine list and start matching dishes | | | | the other?oDoes the pairing create new flavors |
| with wines. | | | | not apparent in the food or wine alone?oDoes the |
| Luckily, you have a secret tool to help your party | | | | pairing create a gestalt, where the sum is greater |
| be successful. It's called the Psycho-Sensory | | | | than the parts? If so, you're on the right path. |
| Phenomenon. In the realm of food and drink, not | | | | The wine and food balancing trick, demonstrated |
| only do genetics come into play, determining how | | | | by Master of Wine Tim Hanni, works especially |
| we taste and smell things, but also, a strong | | | | well with aggressive wines such as powerful |
| psychological response is at work. This means | | | | Chardonnays and burly Cabernet Sauvignons. You |
| that the atmosphere of the party (good people, | | | | simply salt your food lightly and squeeze some |
| conversation, music, lighting) will exert a great | | | | fresh lemon over it and the food and wine almost |
| influence over the perception of pleasure. It is a | | | | always comes into balance. |
| fine blend of biology and psychology. | | | | |