Food and Wine Pairing.

Adding wine to a meal experience can lighten up any atmosphere and its level of enjoyment by engaging the appetite as well as relaxing the mind.

Many great books have been written about the best ways to pair food with wine. Each pairing has a huge potential to enhance and bring out flavors and tastes otherwise dormant; however hard lines should never be drawn, therein lies the mystique, playfulness and fun while experimenting with this centuries old coupling.

Many of the classic combinations were discovered in the early 19th century when French chefs dominated the European cooking scene. The standard rules set at that time are now for the most part, common knowledge: heavy foods go with heavy wines; light foods go with light wines. Also, it’s smart to look for regional connections whereas wines have a natural affinity to go with dishes from the same region. For example, while vacationing on the coast of Spain, drink a dry white Spanish wine with shellfish and after traveling inland, switch to a variety of Spanish reds to pair with grilled meat, often served in this region of the country. Upon return home, remember the regional connections and look for them while choosing entrees, and wines to match.

Also, remember there are four basic taste sensations to think about: salt, acid (sour), sweet and bitter. Extremely salty and acidic food is the toughest match. A simple rule of thumb in this matter, the richer the food, the higher the acidity level needed in the wine of choice. For example, a fish dish with lemon sauce will need a wine with an acidity to match otherwise there is a risk of the wine tasting flat. In a salty dish, choose a sweet wine that has ripe fruit overtones, it will amazingly enhance the differing taste sensations present on the palate.

It is also good to note that certain cheeses, eggs, salad dressings, vegetables and chocolate can invariably coat the mouth to such a degree as to wipe out the flavorful accompaniment of most wines. An easy rule of thumb: choose a sweet white rather than a dry and definitely instead of reds to accompany the cheese coarse of a meal. An exception to this would be the choice of mild, hard English cheddars that can taste fantastic with either Shiraz or Chianti.

Pasta can be paired with any favorite wine. However, take note of the sauces. Basic meat and tomato versions go best with fruity reds. A carbonara or cream sauce tastes exceptional with medium to full-bodied versions of both red and white. Pesto works best with dry white varieties. And a risotto dish can be delicious with either dry white or light reds.

With fish, it’s best to choose a white that’s not too aromatic. However, if there is a rich cream sauce then the choice can be stepped up to a fuller, richer choice such as a chardonnay or white burgundy. Upon occasion, salmon is served after cooking in red wine. In this case, go for a light red with low tannin. Beef selections for the most part should not be paired with white. However, cold leftover meat of pork, turkey or lamb tastes delicious with any Riesling variety. Roast beef is mighty when paired with a medium to full bodied red. Chicken and turkey roasted and served very simply tastes great with red, white and rose. Remember to opt for the red wine, when an aromatic onion/herb stuffing accompanies the meat.

Outdoor eating many times calls for a more playful rose wine which most agree is less serious than its red and white counterparts. Salads, quiches and cold meat eaten in the context of a picnic setting or alfresco dining work best with chilled rose or zinfandels.

 

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