There are some basic guidelines when it comes to pairing wine with food. One is to choose a wine that matches the intensity of the dish.
This method is called Pairing by Affinity. To match the intensity of a dish, identify its predominant characteristics and then select a wine with similar attributes.
Match the Intensity
A great wine match enhances the flavors of a dish and transforms it from simple nourishment to gastronomical pleasure. Pairing food and wine is a centuries-old practice and many cultures around the world still consider it an integral part of their meals.
The key to pairing is understanding how different foods and wines interact with our basic sense of taste: sweet, salty, sour (acidity), bitter, and umami (savory or meaty). This knowledge allows us to select the right wines to compliment specific dishes. The weight of a dish is also a crucial consideration. Lighter foods can be paired with lighter wines while rich and hearty foods require heavier, full-bodied wines.
Another rule to live by is “what grows together goes together.” This mnemonic device is a great way to ensure that you are selecting wines that complement each other rather than clashing with them. For example, creamy sauces work well with a light, acidic white wine while cheese fondue is a perfect match for Chasselas wines from Switzerland, Germany, and eastern France.
While some foods and wines are considered classics that have been paired together for centuries, the art of food and wine pairing is constantly evolving. Experimenting with new combinations and discovering the many ways that a glass of wine can complement a meal is what makes the process fun.
Whether you are hosting friends for dinner or enjoying a casual weeknight dinner, the perfect wine pairing will elevate your experience. Learn how to master the art of pairing with these expert tips and you will be able to enhance the flavor of any meal. The result will be a wine that is smooth and delicious, leaving you with a memorable dining experience.
Match the Color
As you learn about wine and pairings, it’s important to remember that every person’s taste is different. A great wine pairing is a combination of equal flavors that complement each other without one overwhelming the other. It’s also a lot of fun to play around with different pairings. This is why informal tasting events with friends are so popular. Experimenting with different wines is the best way to discover what pairings you like. Try keeping a wine journal or asking a sommelier for recommendations.
The tongue has receptors for five basic tastes: saltiness, sweetness, sourness (acidity), bitterness, and savoriness. The latter, often referred to as umami in Japanese, is the perception of a food’s richness and savoryness. Wine can have all of these tastes except salty, making it an ideal ingredient for many dishes.
A food and wine pairing’s flavor intensity, texture, and color should all match to create a perfect combination. This is important even for a simple dish such as a fillet of fish or a salad. In addition, the wine should have the same or lower acidity than the food to avoid overpowering the flavor.
For example, a light fillet of salmon would be overpowered by the jam-like fruit and spicy tannins in a zinfandel. Instead, it’s better to opt for a floral French rose or a smoother chardonnay to pair with this delicate fish.
The weight of a wine and the fat content of a dish are also a factor when selecting a wine to pair with it. Lighter weight wines such as a sauvignon blanc or pinot grigio go well with lighter dishes, while fuller bodied whites like a chardonnay or shiraz are perfect for more hearty fare. Similarly, red wines like cabernet sauvignon pair nicely with steak and other meats that are high in fat.
Match the Shape
As you experiment with food and wine pairings, it’s important to keep the basics in mind. Ultimately, the key to pairing is creating a harmonious match that accentuates the tastes of both your wine and your food. While it’s easy to get caught up in the finer points of pairing and create a spectacular match that dramatically improves both, such matches should be reserved for special occasions and rare wines. Dining blog at DiningFAQs can also be a source for your interest in dining and food itself.
You can achieve this by using different pairing strategies. These include matching contrasting or congruent pairings. Contrasting pairings rely on opposite tastes, such as salty and sweet or acidic and fat, to create balance. These pairs are best suited for lighter wines, such as white and rose. Congruent pairings rely on shared flavor compounds to enhance the taste of both the wine and your dish. Examples of these pairs include goats cheese and Sancerre or grilled fish and Sauvignon Blanc.
Lastly, don’t forget about the shape of the wine glass you choose to serve your selection in. A study showed that different glass shapes collect aromas in varying ways, which can affect the overall experience of your wine.
When hosting a dinner party, consider each guest’s preferences when choosing your wine. You should also offer a couple bottles to give your guests the opportunity to pair wines that are their favorite.
For example, a chicken Marsala served with mushrooms and earthy flavors will lean toward a red wine while a simple poached chicken with lemon sauce would pair well with a white. Likewise, fish dishes tend to pair well with light-bodied wines while meat dishes are better paired with full-bodied ones. By keeping these basic tips in mind, you can master the art of pairing wine with food like a pro.
Match the Temperature
While some wine pairing guidelines may be overly strict, it’s important to play around with food and wine to see what combinations work for your personal palate. It can also be helpful to learn about the different tastes of wine so that you can pair them with foods in a way that complements the flavors, rather than overpowering them.
For example, a white wine with grilled fish can be perfectly complementary if the dish is light and acidic in nature, while a hearty bowl of boeuf bourguignon may require a full-bodied red wine to cut the richness. It can be helpful to break a dish down to its basic dominant tastes and then select wines with similar flavors, such as the acidity of tomato-based pasta dishes being well-matched with Sangiovese or Chianti.
The temperature of a wine can also dramatically impact its flavor, especially when serving with food. A wine that is served too cold will be muted in its aromas and will lack the intensity of its flavor. A wine that is served too warm will seem flat and unbalanced. For best results, serve your wine at the temperature that you think suits it best and adjust accordingly if necessary.
A general rule is that a white wine should be served slightly chilled and a red wine at room temperature. A good trick is to store the wine in the fridge preemptively and then bring it out a little while before you plan on enjoying it with your meal to ensure that the wine has reached its ideal temperature.
Match the Weight
When pairing wine and food, there are two different types of matches you can create: congruent or complementary. Congruent pairings match the flavors and scents of the wine and food. For example, a wine with notes of citrus and herbs pairs well with a lemon vinaigrette salad. In contrast, complementary pairings pair foods and wines that compliment each other but don’t match in terms of intensity or weight. For instance, a peppery steak pairs well with a Syrah that has similar black pepper scents, while scallops in a creamy sauce pair perfectly with oak-aged Chardonnay.
Both light and full-bodied wines have a weight that influences how they are consumed. Heavier wines like a robust Cabernet Sauvignon are best paired with hearty dishes, while lighter wines such as a delicate Pinot Grigio are better suited to lighter dishes. This rule is a good starting point to help you choose the right wine to match with your dish.
Of course, there are many more rules that come into play when pairing wine and food. However, these five basic tips are a great place to start for new pairing enthusiasts! Ultimately, the best way to learn about wine and food pairing is to experiment. With some practice, you will be able to find a wide range of interesting combinations that will delight your palate!