Wine Basics: 6 Techniques to Pair Wine with Food

The key to cooking sumptuous dinner is the balance of tastes; sweet, sour, rich, spicy, salty, umami and etc., and just the same way to choose the right wine with the right food. The challenge is that the individual’s perception and palate vary from one person to another and from time to time. There is no right or wrong yet the fundamental stays the same below.

1. Salty

It is said that salty tasting food is a playing safe type of food to pair with wine because the saltiness reduces the alcohol pungency, tannin and oaky aroma while it enhances fruity and the body of the wine. Moreover, a salty food adds more taste dimension when paired with high acidity wine.

If you want to pair high acidity wine with food, try using a wine glass with tall body like Lucaris Desire Crisp White or Lucaris Riesling to enhance the refreshing and vibrant tastes of the wine.

2. Sweet

A wine having a distinctive fruity taste is not a good choice to pair with sweet dishes. The sweet food taste will overwhelm the wine details and it will also draw out sour, bitter and pungent alcohol tastes. For those who would like to insist, pairing sweet wine with sour-tasting food, or the other way around, is also good to try.

In pairing with sweet wines, choose the food with comparable levels of sweetness so it matches or complements the whole taste pairing. We recommend Lucaris Desire Universal which can serve both red wine and white wine and even rose wine or Lucaris Shanghai Soul Grappa to serve dessert wines with a level of sweetness.

3. Umami

The word umami may refer to “MSG” (monosodium glutamate) in some Asian countries. Well, it is actually a Japanese word which means delicious food, which is not easily explained in text on how it actually is. The umami taste is different from the sweet, salty and sour tastes but it is a delicious taste that you get from seaweed, shoyu (Japanese soy sauce), pork broth, chicken soup or Chinese-style mushroom soup.

The challenge is not from the difficulty of defining umami but it is to that unwanted domination of alcohol pungency, bitterness and sour acidity while the refreshing fruity taste and body of the wine are diminished. For example, the umami tasting foods that are easy to pair with are menus containing meat, chesses, mushrooms, while those with pickled, asparagus, eggs and artichoke are difficult to pair with wine.

Pair umami foods with wine of low tannin level and high fruity taste. If you are choosing white wine, serve it in Lucaris Desire Rich White which will enhance the aroma but if you are going for red wine, try Lucaris Desire Robust Red or Shanghai Soul Burgundy Grande with shorter body as it will help soften the wine taste and its tulip-shaped mouth enables to spread the fruity sense all over your palate.

4. Sour

Sour foods have an advantage in pairing with wine since it complements to the sweetness and fruitiness of the wine while it reduces the acidity creating a balance to the overall taste of wine. However, do not choose a wine that contains lower acidity than that of the food as it dominates all the details in a wine.

Wines with refreshing acidity are white wines like Sauvignon Blanc, Riesling or Pinot Grigio and enhance its taste by serving with Lucaris Desire Crisp White or Lucaris Riesling.

5. Bitter

Foods with bitter taste are a favorite dish to some certain groups of people. In pairing a menu with a character of bitterness, tannin and oaky tastes will be focused as well as the bitter taste. However, those who do not like bitter taste, we do not recommend you to try this pairing since it is not your palate type.

To alleviate the bitter wine taste, use the glass with Aerlumer innovation like our Lucaris Desire Robust Red for your red wine and Lucaris Desire Rich White for your choice of white wine. The innovation enhances the micro-oxidation of wine.

6. Spicy

Most Asian people are used to eat spicy foods but their level of toleration on spiciness differs from one person to another. The spicy taste heightens alcohol pungency, bitterness, and sourness, while it decreases the body, aroma and fruitiness of wine.

Do not choose a wine with high level of alcohol and tannin to go along with spicy dishes. The choice should be a wine with sweet and refreshing fruity flavors. If you want to go for red, choose Pinot Noir, Merlot or Sangiovesse served in Lucaris Desire Robust Red, Lucaris Burgundy Grande or Lucaris Burgundy. But if you are going for white, look for Moscato or Gewürztraminer and serve them in Lucaris Desire Rich White and Lucaris Chardonnay.

These are the basic knowledge in choosing the perfect choice of wines to pair with your favorite dishes like a pro. But there is another thing which you cannot neglect about and that is on choosing your wine glass. When done right, it improves the overall taste and details of wine while it reduces some undesired elements, giving you a remarkable food and wine pairing experience. If you are interested in any of our LUCARIS Wine Glass, you may place your order online from Wine-Now, Central and Lazada.

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1. 咸的


2. Sweet



3. Umami



用低丹宁度和高水果味的酒来搭配鲜味的食物。如果你选择白葡萄酒,用Lucaris挚选系列的Rich White,可以加强芳香味但是如果你选择红葡萄酒,尝试Lucaris挚选系列Robust Red或上海精髓的系列的Burgundy Grande,此款杯子杯身较短,能够帮助柔化酒的味道,其郁金香形状的杯嘴能够将水果味的感觉在你的味蕾中传播开来。


酸的食物在搭配食物上有一个优势,因为它放大了葡萄酒的甜度和水果味,而降低了酸度从而使酒的整体达到平衡。然而,不要选择酸度比食物还要低的葡萄酒,因为它会控制酒中所有的东西。 酸度适中,口感清爽的葡萄酒有像长相思,雷司令或灰皮诺等白葡萄酒,而使用Lucaris挚选系列的Crisp White或Lucaris Riesling可以促进其味道。

5. 苦的

有一些人非常喜欢苦味的食物。在搭配苦味时,也需要关注单宁和橡树味。然而,对那些不喜欢苦味的人来讲,我们不推荐尝试这种搭配,因为这不是你的味蕾类型。 为了减轻酒的苦味,使用Aerlumer技术的酒杯,例如用Lucaris挚选系列的Robust Red服务红葡萄酒,并用Lucaris挚选系列的Rich White服务白葡萄酒。这项技术促进了葡萄酒的微氧化。



搭配辣的食物时,不要选择高酒精度和单宁的葡萄酒。应该选择甜的和清香水果味的葡萄酒。如果你想选择红葡萄酒,选择梅洛。歌海娜或马贝克,酒杯可以使用Lucaris挚选系列的Robust Red,Lucaris系列的Burgundy Grande或Burgundy。但是如果你要选择白葡萄酒,可以尝试莫斯卡托或琼瑶浆,并使用Lucaris挚选系列的Rich White和Lucaris Chardonnay

The biggest online wine store in Thailand includes free delivery.

One of the biggest department store in Thailand and online is now available.

The most famous online store.

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