Plate of food next to a glass of red wine
The Texas Star Winery sits near the birthplace of the Texas flag itself. With the responsibility of upholding the name of this great state, our winery makes the promise to deliver excellent handmade wines, the traditional Texan way.
Our wines are only made in small batches, with state-inspired ingredients to ensure unique flavors delivered with our renowned quality.
To learn how to pair our fruity light wines, or our full-bodied reds with your next meal, keep these fundamental wine pairing rules in mind:
The first thing you have to do is identify what the flavor profile of your food is; is it salty, sweet, acidic, fatty, spicy or bitter? Once you have done that, you can visit what characteristics of a wine pair well with that flavor.
A basic way to break down the flavors in wine is to divide them into 3 categories: Bitter, Acidic and Sweet:
- Red wines are bitter
- White, rosé and sparkling wines are acidic
- Sweet wines are well, sweet.
There are no hard and fast rules while pairing wines and food, but there are loose guidelines to determine how certain flavors go well together while others don’t.
Here are the ways you should be pairing flavors for the best possible match:
- Bitter complements salty, sweet and fatty. Avoid pairing it with spicy or acidic.
- Acidic suits salty, sweet and fatty as well. Avoid pairing it with spicy or bitter.
- Sweet goes well with all the remaining 5 flavors: bitter, fatty, spicy, salty and acidic.
Keep this essential guide in mind when you visit our vineyard on Chappell Hill for a tasting. You can take home some of your favorite wines to pair with your next meal or at your next dinner party.