Drinking the right wine with food can enhance your eating experience. And in the upper echelons of society, the two are meant to complement each other. People with ample knowledge in this area say it takes experience and an enhanced palate to get the matching right. Indeed, 75% of the adult population drinks wine, but few possess the intrinsic knowledge of the foods they are best paired with. Below is a discussion on this tricky subject and shares details about ways to get it right.

1. Spicy food

Excessive alcohol and chili can be quite an unfriendly match in the taste department. However, expert wine tasters say there are tricks to overcome the situation. Indeed, people have different palate tolerances, which matters in this discussion. Some people who love spicy food may not mind meeting the ‘heat’ with spice-enhancing wines. For example, a dish with an ample spread of Tabasco sauce can be paired with an off-dry aromatic wine which helps enhance the ‘heat’ of the spicy dish.

Again, fruity red wines with a spicy dish add an extra punch if you can endure a chili-heated tongue. On the other hand, if you want the spicy taste toned down on the palate, sweet white wine can provide that soothing effect. Bear in mind that naturally, alcohol enhances the taste of anything spicy. Therefore, if you cannot endure that, it is better to choose a milder option. The tip is to opt for sweet wines to cool down the effects of spicy foods.

You can also find a helpful guide to syrah wine online, or any other wine that pairs well with spicy dishes. Plus, don't forget to drink water between bites to help balance out the spiciness.

2. Creamy, buttery, or oily food

Experts say the general rule here is to pair high-acid wines with this type of food. The contrast helps to cut through the oil to enhance the taste. Creamy or oily foods tend to stick on the tongue a lot longer than non-buttery dishes. And any other wine aside from a high-acid option will taste flat with oily food. Some high-acid wines like Roussanne and Viognier can be an excellent pairing for creamy and buttery dishes.

If you are having a meal with the corn on cob microwave cooking method, you may want to consider pairing that with the Australian or California Chardonnay. This only works if the corn is slathered in melted butter. Whether salted or not, you cannot go wrong with buttered corn and these Chardonnay wines. According to Master Sommeliers, high-acidic wines act as palate cleansers after a creamy, buttery, or oily meal.

3. Sweet dishes

Some individuals may consider sweet wine as a dessert on its own. Others also confuse sweet and dessert wines. However, that would be doing injustice to the world of taste you could create if you paired the right one with food. Sweet wines vary greatly in their honeyed taste. Experts say it should be as sweet as the dish. Any striking difference and the palate may be overwhelmed.

A sweet dish can be slightly tangy or fruity, which is the most important factor to consider. A Chenin Blanc will be a great wine pair in this case. On the other hand, you may want to pair a rich and creamy sweet dish with a grape Muscat.

Indeed, it takes a lot of experience to train your palate to appreciate the subtle flavors in wines and food. Hopefully, this piece provided some relevant insight.