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After learning this chapter, you will understand the key principles of wine and food pairing.
| Food | Wine | Why It Works |
|---|---|---|
| Foie gras | Sweet wine (Sauternes) | Rich wine balances creamy, salty fat |
| Fresh oyster | Light white wine (Sauvignon Blanc) | High acidity complements freshness and saltiness |
| Roast chicken | Light red wine (Pinot Noir) | Soft tannins match delicate meat flavors |
| Steak | Bold red wine (Cabernet Sauvignon) | Tannins bind with protein and fat |
| Food | Wine | Why It Works |
|---|---|---|
| Pho Bo (Beef noodle soup) | Light white wine (Pinot Gris) | Acidity refreshes palate from salty and earthy soup flavors |
| Ca Kho To (Caramelized braised catfish) | Rich white wine (Chardonnay) | Rich wine complements sweet and salty sauce |
| Bo Luc Lac (Shaking beef) | Bold red wine (Cabernet Sauvignon) | Tannins balance protein and fat |
| Banh Mi | Rosé wine (Grenache) | Balanced and versatile pairing |
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