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2 Days in the Life of a Winery

INNISKILLIN’S GUIDE TO
WINE & FOOD PAIRINGS

Categorized with specific Food Groups

By Maria Moessner, Inniskillin Estate Sommelier

	This article is graciously provided by Inniskillin, one of the world's premier wineries, located in Niagara-On-The-Lake, Canada. We encourage you to try Inniskillin wines with these food suggestions. If Inniskillin wines are unavailable, the principles and pairings can be more generally applied with other brands.
	To General Comments About Food Components And Their Effect On Wine
	To Food Pairing Table (Page Two)

Sweetness:	The degree of sweetness in a dish can cause dry wines to taste less fruity Tannic wines can taste more tannic and bitter In acidic wines there can be an increased perception of acid or sourness Will lower or neutralize the sweetness in wines, therefore sweet foods will make a wine taste drier
Acidity:	Acidity in foods can increase the bitterness in tannic wines Citric acid present in foods will lower or neutralize acidity in wine High concentrations of Vinegar can prove difficult to pair with any wine
Saltiness:	Salt will lower the perception of bitterness in wine Very salty dishes will increase the sensation of alcohol in wine Will increase the sensation of sweetness, and lower the perception of acidity
Bitterness:	Bitter foods can increase the bitter taste in a wine The addition of salt to bitter foods will somewhat smooth or soften the wine Unlike acidity, bitter foods and bitter wines will not neutralize each other
Rich/Fatty:	Proteins and fat in foods will lower the sensation of tannins in wine Acidic wines will cut the fattiness Rich, full-bodied wines with rich foods will compliment each other
Hot/Spicy:	Sweet does cut heat, so sweet wine will lower the degree of spiciness in food The perception of tannins in a wine will increase with spicy, hot foods Spicy, hot foods have their heat increased by wines with high alcohol

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