How Wine Texture Affects Food Pairing
When pairing food and wine, the wine texture element is a good place to start because it is relatively simple. Think in the terms that light foods pair best with light wines and heavy foods pair best with heavy wines. Make sense, right?
Of course there is some room to debate what can be considered “light” and what should be considered “heavy” when considering both the food and the wine you are pairing with it. But in this case, practice certainly can make it perfect. The more you taste different foods and different wines, the easier it will become to pair them based upon the wine texture.
A really good example to help better understand, would be to pair a Pinot Grigio with a shellfish dish. This is a good example of pairing on the “light” side. A different example would be pairing a rich and juicy burger with a Syrah, putting it on the “heavy” side. While Pinot Grigio can have a very light, fruity wine texture – a Syrah is typically known for having a bigger, meatier and either a spicy or earthy wine texture depending on where it is grown.