PairingThe first meaning of the concept of pairing mentioned by the dictionary of the Royal Spanish Academy (RAE) refers to bond and marriage of the married. However, the term is often used to refer to the conformity or agreement between different elements.

Specifically, the usual thing is that the pairing refers to the correspondence between a food and a came. The concept supposes a kind of metaphor about the marriage: food and alcoholic drink contract “marriage” in a link that enhances the qualities of both.

For a long time, food and the wine was simply combined according to availability in the region. That is to say: people drank and ate whatever they had within reach. It was only in recent years that pairing began to be understood as an art to achieve the best possible amalgam.

In addition, the importance of wine in food is different in each culture– For some it is simply an optional add-on, for others it is an essential component of the table. This is undoubtedly reflected in all areas, since the more relevant a product is to a region, the more presence it will have in its industry, inevitably displacing others.

The sommelier is the expert who usually recommends how to develop the pairing according to the characteristics of the food and the wine. There are restaurants where this specialist suggests to diners which wine to choose based on the ordered dish.

The verb that the sommelier performs is taste, which is defined as the use of the sense of taste in combination with those of smell and sight to taste a food. The corresponding noun is tasting. The terms Ideals that the site where the sommelier works should have are the following:

* a space without odors or aromas that can mix with those of the food to be tasted;

* a good level of lighting, since the visual aspects of the meals are also important for your verdict;

* absence of noise, necessary for you to concentrate;

* a temperature medium, which does not affect the flavors or consistency of the products.

The pairing takes into account the harmonization of flavors, the textures and the scents, often creating novel sensations that could not be obtained separately. The goal is to maximize the pleasure derived from the culinary experience.

PairingA reserve red wine with a meat hunting; a dry white wine with fish; and a sweet wine with a chocolate dessert are some of the pairings that are often suggested. Of course, taste is subjective and each person can have their preferences beyond the intrinsic properties of food and wine.

Throughout the history of pairing, experts have developed a series of rules that they learn during their training, although later in practice they can modify or adapt to the specific conditions of each dish and type of wine available. Here we will see some of these rules:

* To accompany an aperitif, a fortified wine, the name given to those that are processed, increasing their alcohol content and stability, minimizing the proportion of grapes in their composition;

* stews, guidos, legumes and strong cheeses are well combined with red wines from body;

* For prawns, prawns, grilled lobster, oysters and crabs, a light dry white wine is suitable;

* as mentioned above, the wines sweet they are ideal to complement chocolate desserts, as well as sponge cakes and puff pastry;

* cavas, on the other hand, can be used with any dish.