A good pairing of wine and food will elevate the flavor of both. It is a trick of the senses. A combination of contrasting or complimenting flavors that fit well with each other and make the other taste better. Like a good marriage one brings out the best qualities of the other. There is harmony within contrast and the total experience is greater than the individual parts. A good pairing of wine and food is a wonderful thing.
 
Some foods match better with certain wines. Sauvignon Blanc and fish for example is a classic pairing. Beef and Cabernet Sauvignon is another. There are endless combinations and some basic rules. Wines high in alcohol pair better with rich foods, light bodied wines match well with milder dishes, whites with white fish and poultry and red wines with red meat. These are basic guidelines but the thing to remember is this: does the food make the wine taste better (and visa versa)? If it does then you have a good match. Nicaragua does not grow wine (wine grapes can only grow in certain latitudes) but has a fantastic selection of fruits, vegetables, seafood and meats.

The food offerings in restaurants are getting more divers and sophisticated and a wine culture is emerging. Events like the San Juan del Sur Food and Wine Series, The Wine Store’s annual Feria de Vino and wine events in Granada and Managua are expanding awareness of using wine with food. As this trend continues the pairings will get better. As restaurateurs realize how a good pairing can elevate the dining experience they will pay more attention to the wines they serve and how they match with their foods. The important thing is to have fun trying different combinations as you discover great food and wine pairings.