Wine and Food Pairings 101

Pairing Foods With Wine

Pairing foods with wines is very much like discovering wonderful new recipes. Just as the right combination of ingredients complements and highlights each other to create a gourmet dish, pairing the right wine with a meal creates a combination that celebrates and enhances the experience of both food and wine.And, just as a recipe doesn’t have to be complex to be mouth-wateringly good, you don’t have to be a wine connoisseur or gourmet cook to enjoy the benefits of the right wine pairing.

A basic understanding of the food, the wine and how the components and flavors in each interact can make it easy to find a successful pairing on a daily basis, and can greatly increase the chances of finding an exciting synergy between wine and food

Be Prepared With The Food

Forget the white wine with white meat and red with red meats. The best place to begin your food selection is with an understanding of how the food is being prepared – the components and flavors in the dish that are integral to pairing it with wine. This is why food and wine pairing in restaurants can be challenging. You think that everything will be fine and then discover that the dish has a different flavor (Why did the chef add olives, they didn’t mention them on the menu?), texture (Wow, I didn’t know that the sea scallops and bay scallops are so different!) or cooking method (I expected the chicken to be grilled, but it is poached.) well i say a good chef like a good wine makers, them can make a harmony of food with flavaur, ingredients, and taste according to wish.

Three Key Points

1. The food item being paired
2. The cooking method of that item, and
3. The additional flavors or sauces

The fundamental rule is to begin by pairing delicate wines with delicate flavors, medium-bodied wines with medium-weight or intensity flavors, and strongly flavored foods with wines that will stand up to their pungency. To help keep things simple as you get started, we’ve put together the following guide. Like anything, these are not absolute rules, but good guidelines to follow to help create the most successful and interesting pairings.

FLAVORS Delicate Earthy; Hearty Meaty Pungent Spicy
WINE TYPE Riesling
Sauvignon Blanc
Chardonnay
Viognier
Pinot Noir
Sangiovese
Merlot
Cabernet Sauvignon
Syrah
Zinfandel
FOODS Salads/Vegetables Fish Poultry, Game Birds, Pork, Veal Beef, Offal
SAUCES Lemon based Butter; Cream Meat
Wine Demiglace
PREPARATION Poached/Steamed Sautéed Baked Roasted Grilled Braised

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