Food and wine pairing is something that is getting a lot of attention lately. Over the last few years, many research and publishing houses are studying the pairing of food and wine closely to understand what goes best with what. With the popularity of food and wine pairing, many connoisseurs, cooks, chefs and food journalists are on a spree of finding out more about the wine industry as well. It is a discovery of endless possibilities.

Food is paired along with different types of wine to enhance its essence and produce a unique flavor. The wine has always been a great accompaniment for food for many ages. It is a perfect blend that brings out the flavor of both the food and the wine. When pairing, either the food or the wine will stand out while the other complements its flavors, making it delicious and unique.

Cabernet Sauvignon is one of the most commonly used wine and is great when paired with beef and lamb. Cabernet Sauvignon paired along with steak can also make it taste great. Since Cabernet Sauvignon is a strong form of wine, its flavors stand out and dominate over the flavor of the dish. It also gets along really well with tart dressings and sauces.

Chardonnays are a great accompaniment to salmon and other seafood as well. Pinot Noir and Dolcetto is paired with dishes like mushrooms and truffles that have a strong and dominant taste.  

When pairing food and wine, many specific details are taken into consideration. Flavors, weight and textures enhance the dish along with the flavor of the dish. Apart from that, even the acid, alcohol content and tannins make a difference to the dish in many ways. Based on all of these specific details, the wine to be paired with food is considered.