One of the most peculiar characteristics of the wine industry is its difficulty in speaking simply and clearly. Instead, there is a great deal of effort to impress, either by presenting something as if it were nuclear physics or by oversimplifying it. Forgive me, but I disagree.

One of the topics of exceptional interest – and one that occasionally sparks heated debate – is so-called wine pairings. That is, how we combine wine with food, which in its ultimate expression is a form of art, because it creates unprecedented emotions and intrigues the mind together with the taste buds.

And while, certainly, if we analyse the subject in depth we might get vertigo – like James Stewart in Hitchcock’s famous film – we will feel far more secure and playful with our pairings once we understand what is going on. The latter requires experimentation and the study of books written on the subject.

On the other hand, for the purpose of this column we want to keep things simple and clear, without talking about acidities that marry perfectly or rugged tannins. We will not even talk about the body of the wine, which should match that of the dish; instead we will move on to practical solutions you can easily try at home.

Tip #1
If you can add lemon to the dish, try an unoaked white.
In practice: A green salad with Moschofilero, or small fried fish with Assyrtiko or Robola.
Tip #2
If the dish contains butter, the answer calls for an oaked wine.
In practice: Cheese pie with oaked Chardonnay, Assyrtiko or Vidiano.
Tip #3
The more intense the red meat, the richer the red wine you should choose.
In practice: Lovers of mutton should look for a full-bodied Xinomavro, a Cabernet Sauvignon, or another wine whose tannins you can equally chew on.

Tip #4
With fish you can try a soft red or even a rosé when the fish is fatty and oily (tuna, grouper, open-sea sea bream and other rich fish). The same category includes octopus.
In practice: Grilled grouper with Limnio or a Pinot Noir.

Tip #5
Try to make a dish lighter – that is, do not place yet another rich dish next to the existing one.
In practice: You could eat a rich carbonara with a rich oaked Chardonnay, but you might tire of it quickly. With a Chablis or an Assyrtiko, however, the result will be far more charming.

Tip #6
Sweet with salty is always a winner, as in the wonderful combinations of feta with watermelon or prosciutto with melon.
In practice: Salty cheeses with sweet wines.

Tip #7
Cheeses are harder to pair than we think. Fresh, mild cheeses certainly go with delicate wines (mostly whites), while aged cheeses need wines with a fuller body (including reds).

To the tips above I would like to add a tasting exercise that condenses the philosophy of pairing into a single plate and shows how everything connects. Let us speak Italian in this case, though it can also be done the Greek way. Prosciutto for the salty part, or anchovies as an alternative. Mozzarella for the sweetness. And a cherry tomato for the acidity. The ultimate combination in a single bite.