It’s the taste that counts, not the aroma
Many wine lovers go to great lengths to match the aroma of the wine to the aroma of the dish, for example, pairing a particularly fruity wine with a fruity curry or a red wine with a black olive aroma with Mediterranean-spiced lamb. This is fundamentally correct, but it is actually putting the cart before the horse.
Much more important than the harmony of flavours is the harmony of the original taste sensations, which, as we know, can only be distinguished in five directions: sweet, sour, salty, bitter and umami (protein taste).
With tactile properties for the perfect wine accompaniment
The tactile properties of the grape juice, such as body, the astringency caused by tannic acid and the perceptible “warmth” of the alcohol content, are also important factors in the selection of wines.
The harmony of taste is therefore virtually a “must”, while the harmony of the aroma becomes a “bonus”. And if you have mastered the former, you can hardly go wrong with the latter.