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The word “pairing” is one of the most recurrent terms in the select ambiences of world gastronomy. It’s all about matching dishes and wines, looking for the perfect assemble of tastes and aromas that makes each meal a celebration of the senses.
For those who venture into the realm of “matching” wines and cuisine, they should know that one of the major principles of pairing lies in putting the gustative intensity of wine in sync with the dish, in such a way that none of them eclipses the other.
A guideline for sommeliers reads: “white wines for seafood, red wine for meats and generous wines for desserts.” However, experience, imagination and creativeness are variables that play a role in international cuisine and that don’t seem to cling to centuries-old conventionalisms or traditions. Ignoring these rules could make the act of eating sway to the extremes and blemish the pleasant experience of complementing tastes and scents.