酒和食品,在大多数情况下,好朋友。And when a meal is matched with the right wine, both taste better than they would on their own. That’s where the “rules” of food and wine pairing come in, to help people confidently pick wines that taste good with their food. You’ve heard them before: White wine goes with fish and poultry, red wine goes with red meat, and so on. But the food world has changed, so these old-school rules don’t necessarily fit the way we cook and eat these days. Today’s recipes, ingredients, and cooking methods are more diverse, and so are today’s wines.

So what’s a wine-loving cook to do? Start by putting the food first. The new, food-centric pairing rules here will help you focus on what’s on your plate, and then successfully pick a wine to go with it.

有关更多内容，查看Marnie的New Rules for Pairing Food & Wine Cheat Sheet。

Rule 1: Consider the food’s flavor profile

Forget the protein. Instead, pick wines according to the strongest flavors on the plate, which usually come from the seasonings, sauces, and cooking methods of a dish. For example, the same wine can flatter both salmon tartare and beef carpaccio. These two appetizers may fall on opposite sides of the fish-meat divide, but both dishes are raw and very lightly dressed to let the clean flavor of the protein shine through. A sparkling wine (like prosecco) is an ideal pairing for both, because the wine’s subtlety and acidity will help focus attention on the delicate taste of the salmon or beef.

Similarly, a flavorful red wine makes more sense for both grilled filet mignon with a demi-glace (veal stock reduction) and salmon prepared the same way. The cooking method (grilling) and sauce (rich and concentrated) call for a red wine with some depth and complexity, no matter what the protein. A dense, dark Argentine Malbec would be a great pairing for the steak, while an oak-aged red on the lighter, paler side, such as Spanish Rioja Crianza, would be more fish-friendly.

规则2：对就像一样

重量类The food and the wine should share dominant characteristics; most important, they should be in the same “weight class.” Just as oils and fats add richness to foods, alcohol gives wine its body and texture. So, to match by weight, serve low-fat foods with lower-alcohol, lighter-bodied wines. For instance, Riesling and Beaujolais are delicious with salads, sushi, and vegan cuisine. Heavier dishes, like stews, cheesy casseroles, and meat dishes, call for stronger, fuller-bodied wines, whether they’re white or red. Chardonnay and Cabernet Sauvignon suit these heavier-hitting dishes.

For a happy middle-ground somewhere between crudo and cassoulet, try serving food-friendly wines that weigh in at around 13.5 percent alcohol; they pair well with the widest range of dishes. Light reds like Oregon Pinot Noir and Italian Chianti, and rich whites like Central Coast Chardonnays and Alsace Pinot Gris are all delicious options.

风味强度与葡萄酒相匹配的葡萄酒与盘子的整体风味强度相匹配。换句话说，菜更精细，葡萄酒应该越低。随着调味料变大，葡萄酒的风味也应该增加。例如，简单的炒菜虾最好，纯粹，令人耳目一新的白色就像法国Muscadet一样。通过加入椰子咖喱来提高风味商，椰子咖喱到那虾，你需要一个带有更多oomph的葡萄酒，就像一个生动的芳香的加利福尼亚州。

Rule 3: Use your senses

类似感觉的两个竞争来源通常似乎较弱，不强。涉及味道时，我们的味蕾不能同时从两个来源处理甜味。这意味着与含糖糕点，甜点葡萄酒似乎总是干燥，而不是更甜。事实上，甜菜越含糖，葡萄酒的更甜需要达到崇高的效果。

Acidic foods have a similar effect on our tastebuds. Recipes that call for citrus or vinegar need wines of equal or greater acidity to hold their own.

To taste what I mean, try this experiment: Take a sip of a Portuguese port before and after tasting dark chocolate. You’ll notice how the sweet wine tastes much less sweet after the chocolate. Or take a sip of a New Zealand Sauvignon Blanc before and after biting into a dill pickle; the pickle will dramatically reduce how much acid you taste in the wine.

Rule 4: Consider cause and effect

我们嘴巴的一切都改变了下一个咬人或SIP如何感知，通常以意想不到的方式。特别是盐，糖和单宁对葡萄酒的味道有巨大影响。盐暂时阻止了我们对酸度的看法。由于所有食物都咸，因此葡萄酒似乎迟到或酸性与单独的食物相比。这就解释了为什么这么多葡萄酒似乎是谁自己过于馅饼，而是与咸味食品合适。如果您正在烹饪咸味，请服务于高酸葡萄酒，如法国女性或意大利巴林拉。

糖是反向的，放大酸度似乎在牙膏后似乎令人震惊的方式（解释为什么干葡萄酒味道稀薄和酸味，如烧烤和Teriyaki。因此，配对甜味的开胃菜和主要课程，含有异常（略带甜味）的rieslings或葡萄酒，并且随着糖含量增加到甜点水平，为莫斯托，港口或索涅尔等甜点提供完全甜甜点葡萄酒。

蛋白质和脂肪高的食物也抵消了涩味，口干单宁在一些红色中发现，如赤霞珠和sangiovese。当独自品尝或用蔬菜沙拉等低脂肪食品时，这些葡萄酒似乎很脆弱和​​苦。然而，他们的单宁握把是一个完美的箔，富含奶油烩饭和焖肉等油脂食品，与干燥的面包片是一种理想的是味道富含味道的理想选择。

在一天结束时，葡萄酒就像在旁边的另一个酱汁。如果您首先将食物放入并遵循这些规则，您将永远符合晚餐服务的葡萄酒。