Pairing on bitterness

Pairing on bitterness manages the meeting of two components that add up, the bitterness of a dish reinforcing that of tannins and potentially hardening a wine. A plate of chicory or cocoa therefore advises against very tannic reds in favour of supple, fruity wines. Recognising this additive effect lets the sommelier rule out marriages that heighten astringency and unbalance the overall progression of a meal.