How to Pair Food and Wine for your Wedding

Matching food with wine is a necessary skill if your wedding guests are to have a memorable dinner, but it is not easy. Some of the bad traits that can be caused by inappropriate pairing of food and wine include extra sweetness, non-desirable metallic flavours, bitterness, and alcoholic properties. There are several simple, sure-fire techniques for effective pairing of food and wine for your wedding and these should be on your fingertips.



The most important consideration when pairing food and wine for your wedding is the traits of the food and the wine. The food and the wine should have the same traits. This means if the wine is red, then a good food choice is porter because the two have robust flavours. A no-no is pairing a steak dinner with a sweet wine.



You should also consider the type of the food and the wine. If your wine has a citrus feel, it will go well with chicken in a butter or garlic source. If you are service a BBQ, you should go for wines that have high alcohol content. Note that if you complement a lightly flavoured dish with a strongly flavoured wine, the wine will definitely overpower the dish, leaving the impression that you have only been drinking wine. If your wine contains a lot of tannin, you should pair it with dishes that are rich in protein or salt.



There are other long-established formulas that traditional connoisseur use to match food and wines for weddings. When it comes to the first course dining, the wine is Chardonnay or Champagne. When it comes to dining on Chicken, they use Zinfandel, Chardonnay, Merlot, and Pinor Blanc. When it comes to beef, they use Cabernet Sauvignon, Pinot Noir, Merlot, Chianti, and Barolo. When it comes to Lamb, they use Merlot, Cabernet Sauvignon, Zinfandel, Chianti, Barolo, and Pinot Noir. When it comes to fish, they use Sauvignon Blanc, Chardonnay, Pinot, and fruity reds. When it comes to pork, they use Zinfandel, Dolcetto, and Beaujolais. When it comes to dining on vegetables, anything goes. If you have a moderately sweet desert wine, you should avoid foods that are sugary. This way, you will avoid foods that are overly sweet.



If the wedding menu includes dining on an appetizer that is salty and creamy, you should go for champagne or light to medium bodied fruity white wines. If the appetizer is meaty and creamy, the wine should be red and medium-bodied. If the appetizer is sweet and spicy, the wine should be white, dry, and fruity. If the appetizer is smoky and tangy, the wine should be red and the body should be light to medium. If the wine is sweet and pungent, you could go for a red or white wine, but it should be young, light-bodied, and fruity. If you are dining on an appetizer that is salty and crunchy, the wine should be dry sparkling and crispy. If you are taking an appetizer that is spicy and creamy, the wine could be red or white, but it should be young, sharp, and light-to-medium bodied.