Miggi told us that this perfect match skill requires us to understand the rules and elements between wines and food first. We need to balance the taste as much as possible without letting one taste become too strong. In order to realize this rule, we need to pay more attentions on the following elements:
1. The taste of wine and food need to be matched.
2. Match sweet wine with sweet food.
3. Match acidic food with wines with high acidity
4. While drinking high tannin or wine with more astringent taste, avoid matching it with salty or oily food
After discussing several concepts, Miggi summarized few match for us to used while ordering meals:
Champagne with caviar
Pinot Noir with salmon
Sangiovese with tomato sauce
Cabernet Sauvignon with steak