Poolside lunches and sunny-weather picnics. The unrivaled joys of summer always call for the flawless deliciousness of white meat and wine. Lighter meats and lighter wines are the epitome of refreshment on a hot, summer day. Sip the wine and taste the deliciousness of lightly flavoured white meat. The experience is unparalleled. If summer had a flavour, this would be it.
Red meat with red wine; white meat with white wine is the most recognised principle in food and wine pairing. White meat and wine would make a great pair. This is because white wine is lighter and tastes milder. It does not overpower the similarly light and delicate taste of white meats, fish and other seafoods.
White meat and wine interact greatly in the palate. A rich wine will overpower light meats just as a light wine will be lost in rich meats such as beef. This is why pairing food with a recommended wine is helpful. However, it is not important to stick to this white meat and wine rule firmly. It is good to be flexible with the food and wine pairing especially if the dish calls for it. There are some white meats that do go best with red wine. Not all white fish though has to be paired with white wine. For instance, a fatty tuna would go best with light reds such as Sauvignon Blanc. This is because the acidity of the red wine will cleanse the palate of the fats of the fish.
The same thing applies with duck meat. The white meat from duck is loaded with fats and would go well with a red wine. Pork which is considered as the other white meat or chicken will go well with richer white wines such as Chardonnay. In food and wine matching, a great rule to follow is to pair light dishes with light wines, medium-intensity tastes with medium-bodied wines and strong flavoured dishes with equally strong red wine.
Knowing the components, texture and method of cooking the white meat dish can help the wine pairing become successful. It does not take expertise to be able to choose the wines correctly. As long as the flavours of food and wine interact and compliment each other well then you have achieved the desired end.
White meat and wine interact greatly in the palate. A rich wine will overpower light meats just as a light wine will be lost in rich meats such as beef. This is why pairing food with a recommended wine is helpful. However, it is not important to stick to this white meat and wine rule firmly. It is good to be flexible with the food and wine pairing especially if the dish calls for it. There are some white meats that do go best with red wine. Not all white fish though has to be paired with white wine. For instance, a fatty tuna would go best with light reds such as Sauvignon Blanc. This is because the acidity of the red wine will cleanse the palate of the fats of the fish.
The same thing applies with duck meat. The white meat from duck is loaded with fats and would go well with a red wine. Pork which is considered as the other white meat or chicken will go well with richer white wines such as Chardonnay. In food and wine matching, a great rule to follow is to pair light dishes with light wines, medium-intensity tastes with medium-bodied wines and strong flavoured dishes with equally strong red wine.
Knowing the components, texture and method of cooking the white meat dish can help the wine pairing become successful. It does not take expertise to be able to choose the wines correctly. As long as the flavours of food and wine interact and compliment each other well then you have achieved the desired end.
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