#wine-pairing

Master wine and food pairing principles. Red meat pairings: 1. Ribeye: Cabernet Sauvignon (tannins cut fat). 2. Lamb: Syrah/Shiraz (spice complements gaminess). 3. Duck: Pinot Noir (lighter for poultry). 4. Venison: Malbec (bold for wild game). Science: tannins bind to proteins, cleanse palate. Fat softens tannins. Acidity cuts richness. Weight matching: light wine with light food. Regional pairings work (Italian wine with Italian food). Explain tannin structure, astringency, and flavor bridges.