Wine and food pairings
Wine and food matching combines food with wine to enhance the dining experience. In many cultures, wine has a long tradition as a staple at the dinner table, and in some ways both a region's winemaking and culinary traditions have evolved together over the years. Instead of sticking to a set of rules, the local cuisine was simply paired with local wines. The modern "art" of food pairing is a relatively recent phenomenon, fueling an industry of books and media with guidelines for pairing specific foods and wines. In the restaurant industry, sommeliers are often present to provide the guest with recommendations for food pairings. The main concept behind pairings is that certain elements (like texture and taste) in food and wine interact with each other. So finding the right combination of these elements will make the whole dining experience more enjoyable. Flavor and enjoyment are highly subjective, however, and what might be a "textbook-perfect" pairing for one taster might be less than enjoyable for another.
While there are many books, magazines, and websites with detailed guidelines on food and wine pairing, most food and wine experts believe that the most fundamental element of food and wine pairing is balancing the "weight" of the food and to understand the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche, while lean wines like Riesling can also overwhelm a hearty stew. Beyond the weight, flavors and textures can either be contrasted or complemented. From there, a food and wine pairing can also consider the wine's sugars, acidity, alcohol, and tannins, and how to accentuate or minimize them in combination with certain types of foods.
With our selection of over 50 different wines, Peggy's Wine House is sure to have the right wine for every meal. We invite you to discover, learn and find the right wine to make your meal complete, memorable and enjoyable.