Eating at a fine-dining restaurant that spotlights flavors, textures, plating, and cooking expertise is one of the unique experiences that foodies should try. Apart from a more solemn ambiance and decorous behavior, one of the things you could expect upon ordering is the question, “Would you like some wine to go with your meal?” Should you decide to go for wine, your choice can either enhance or undermine the flavors of your dish and vice-versa.
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A full-bodied, bitter red wine such as a Cabernet Sauvignon breaks through the strong flavors of fatty, heavily seasoned dishes such as grilled red meats, slow-braised stews, or herbed croquettes. The tannins of dark-fruited wines (other varieties are Syrah, Cabernet Franc, Zinfandel) balance out full flavors and can refresh the taste buds for your next bite.
Slightly sweet wine complements salty dishes such as with Asian food. A Riesling or Vouvray can neutralize a spicy and salty nasi goreng, pad thai, or curry dish. Sweet wines such as Muscat and Gewürztraminers also go well with desserts such as fruit tarts.
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A more acidic wine cuts through the savory taste of high-fat food. You can pair a Chardonnay with fatty fish in rich butter sauce, or a Rosé for your quattro formaggio cheese sandwich.