A great pair: Food and wine
The wine snobs of old used to have us all convinced that red wines go with meats, whites with fish and poultry. If you strayed from these guidelines, you weren’t worthy of drinking wine.
Well, this may have worked in the meat and potatoes era of the 1950s, but today’s diverse menus, infused with complex seasonings and ethnic influences, require more sophisticated pairings.
The good news is that you can enjoy the right red with poultry or fish and there are times when a white goes perfectly with a lighter treatment of red meat. There’s lots of room to experiment and there’s really no wrong answer.
The first rule is don’t drink any wine you don’t like just because it’s supposed to be the correct wine for the food you’re enjoying. Don’t let an overzealous waiter or sommelier convince you otherwise. Rules are made to be broken and nothing’s worse than forking out $30 for a Cabernet when you prefer a $20 Syrah.
If you’re just beginning to enjoy wine, you may want to purchase a Wine and Food Wheel from a reputable supply shop. This easy to use wheel lets you quickly match foods with wines, while allowing you the latitude to explore the wonders of untraditional pairings.
The real secret to pairing food and wine is to create a balance between the two. One should never overpower the other. When combined, the acid, tannin and sugar in the wine should combine with the seasonings in the food to create entirely new flavors.
That’s one of the best things about wine and food pairings. You get to experience new and exciting combinations you may have never known existed before.
Here are some helpful hints to get you on your way:
1. If you’re serving several wines with dinner, move from lighter wines to the full-bodied ones. Always go from dry to sweet. Lower alcohol content before those with higher alcohol levels.
2. Match flavors. For example, the citrus taste of a Sauvignon Blanc will go well with fish just as lemon does.
3. Experiment with opposites. Very spicy foods can work well with a sweet dessert wine. Cabernet Sauvignon works well with dark chocolate.
4. Try pairing local wines with local dishes. Pair a bolder white such as a Chardonnay with Pacific Salmon. Or a Tuscan style dish with an Italian Chianti.
5. Pay attention to preparation. Delicate foods work best with delicate wines. The same is true with more flavorful dishes. You can also pair the wine with the sauce or primary seasoning. For example, a peppered steak would work well with a peppery Cabernet.
Again, the important thing is to learn from your experiences. You won’t always like the pairings you try. But you will always remember the ones that do work for you. After a while, you’ll begin to build your own list of favorite foods and wines, allowing you to order in complete confidence.