Food and wine are natural companions, each bringing out the nuances of flavor in the other. And while some would suggest that specific wines should be had with specific dishes, at Beringer we believe that you should find your own preferences, while offering some guiding principles.
Salty taste in foods such as soy sauce, fish sauce, and olives will make your wine taste milder or fruitier, less bitter and tannic.
Sour taste in foods such as lemon, vinegar, or dry wine reductions will also make your wine taste milder or fruitier, less bitter and tannic.
Sweet taste in foods such as sugar, fruit, and honey will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.
Savory taste in food (Umami) such as meat, seafood, poultry, tomatoes, and soup stocks will make your wine taste stronger or less fruity. The wine will display more acid, bitterness, and tannins.
Spicy influence in foods such as black pepper and jalapeño peppers will make your wine taste stronger. It will exaggerate the tannins and bitterness of the wine.