The practice of narrowly pairing wines with meals can turn a dull gathering into a symphony of flavor, but the logic and methodology for it often feels elusive to most. There are, those secrets and insights that they perhaps don’t share with us so much. Here, a bit more guidance to wine pairing beyond the basic dos and don’ts:
Personal Preference Trumps Tradition
One of the dirty deals that people don’t always acknowledge is how much personal taste trumps convention. Although some wines and foods may have common pairings, don’t be bashful. Trust your own taste buds and don’t be afraid to throw caution to the wind if something works for you.
Balance is Key
The notion of balance is overlooked too often. The trick is for no one flavor to dominate the others. And the wine does not have to be simply a ton of tannin and/or acid that somehow cuts through and muddles with high fat dishes (note: if your food is heavy and rich, a wine with high acidity can indeed to cut through and in cases create balance!) On the other hand a nuanced dish could be matched with a lighter wine to let its complexities shine through.
Consider the Dominant Flavors
When pairing, use the dominant flavors in your dish, not the main ingredient. For instance, chicken with a lemon sauce might pair better with a crisp Sauvignon Blanc than it would with red. You need to know what jumps out on the plate, so you can make the right match.
The Magic of Terroir
Every so often experts will quietly defer to the magic of terroir, the specific place where grapes are grown. Wines tend to work nicely with cuisine from the same region. An Italian wine with an Italian dish, for instance, has a contextual match that is rooted in the common terroir and that might not be apparent elsewhere.
Temperature Matters
The temperature at which a wine is served can have small but profound effects on the pleasure of a pairing. Lighter wines are usually well served slightly cooler, since a bit of chill keeps them fresh; fuller-bodied reds better more warmed up, as their complicated flavors can emerge. Playing with temperature can cause wonderful and amazing surprises to happen.
Tannin and Protein: The Secret Ingredients As this video shows, Tannin is rock solid when it comes to attracting and binding with protein.
Wine tannins engage in an intriguing dance with proteins found in food. High‑tannin wines become mellower alongside protein-rich meals, rounding the wine off and maximising flavour. That’s why a big, rich Cabernet Sauvignon is so often served with a nice steak.
Sweet with Heat
Spicy recipes can be difficult but an expert tip will have you pairing spicy dishes with off-dry wines. Sweetness can be effective in taming the heat, as you know if you have ever eaten off-dry Rieslings or Gewürztraminers with spicy Asian cuisine.
Acidity is your Ally
A wine with lots of acidity is versatile and food-friendly. It’s the wedge of lemon, brightening flavors and balancing richness. Wine that’s high in acid can be excellent with dishes that have the same quality, such as tomato-based sauces or vinaigrettes.
Think Beyond the Traditional Courses
Wine can match up nicely beyond the main course or dessert. Don’t forget that wine could also go with appetizers, cheeses or soups. One of the lesser-known food pairings is wine with breakfast, including a tad bit of sparkling wine with eggs Benedict for a bright and elegant beginning.
Experiment with Unexpected Pairings
Some of the best combinations are borne out of an experiment — being open to something unlikely. Sparkling wines with fried preparations, rosé with sushi and a rich red with chocolate desserts can all be surprising, gratifying matches.
Conclusion
Pairing wine with food is part art, part science, full of tradition and endless practice. Though there are some tricks to improve your experience, the magic is often in the playing around with what you have and liking a different taste or feeling. And don’t hesitate to explore beyond received wisdom in search of new combinations that satisfy your palate. Ride the learning and tasting journey of discovery and know that the right pairing is the one you enjoy most. Here’s to poking around the universe of wine, and enjoying it at all levels of its occasionally impenetrable subtlety.
