How to Choose Food and Drink Pairings

When in doubt, go with an acidic drink. A citrus-y drink pairs well with most foods--from seafood, to salad, to heavier foods. In the same way that squeezing a lemon or lime over your food gives it a refreshing extra something, a citrus-y or acidic drink also refreshes your palate. A mojito or white wine, for example, pairs well with grilled salmon because the acidity balances out the fishy taste while remaining light and crisp.

Believe it or not, the alcohol content in your drink can affect how you enjoy your meal. The higher the alcohol content, the less likely you should mix it with spicy food, for example. This is because the higher the alcohol content, the spicier your spicy food will taste. If eating something spicy, a beer or something that is slightly sweet is a better pairing as it will tame the spice levels in your food. Lower alcoholic drinks, on the other hand, help maintain the balance when eating delicate dishes. If you are drinking a flight or will sample several different drinks over the course of a meal, it is best to start with the lightest and work your way up so as not to overpower later pairings. 

Tannin-heavy drinks are great when paired with fatty foods like steak. They are a natural compound with a slightly bitter or astringent taste. Red wine is generally associated with tannins although black tea, chocolate, and juices like cranberry and pomegranate juices also contain tannins. These more bitter, slightly heavier drinks are great choices for steak, duck, and other red meats. Drinks with a lot of tannins are not recommended as a pairing for spicy food as the tannins irritate the soft tissues in your mouth which can then be exacerbated by the spices in hot foods. 

Those who like a mix of sweet and salty snack may be onto something, as sweet drinks are good compliments to salty foods. And, as stated above, drinks that are just a little sweet can help curb the heat in spicier dishes. Rum and coke or a glass of Riesling would pair well with fajitas or a spicy stir-fry. When paired with a dessert, however, the general rule of thumb is that the drink should always be sweeter than the dessert. If you have ever had a glass of champagne with a piece of wedding cake at a reception, this might be why you didn't enjoy it quite as much as you might have hoped. The sweetness in the cake would have overpowered the champagne and left you with a bad taste. 

Carbonation can also factor into the taste of your food and drink. Have you ever wondered why a cold Coke or bottle of beer seems to taste so good with fried chicken? There's a reason for that. Bubbly drinks are good with fried foods. Pairings are made to enhance the experience of the diner but that doesn't mean you shouldn't experiment with different tastes. Maybe you want to try a high alcoholic drink with spicy curry just to try it. Or a dry wine with a cupcake just to see if you like it. Just don't pair a bitter drink with a bitter food--bitter paired with bitter never ends well.