Pairing Foods With Wine
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|
|FOODS||Salads/Vegetables Fish||Poultry, Game Birds, Pork, Veal||Beef, Offal|
|SAUCES||Lemon based||Butter; Cream||Meat
|PREPARATION||Poached/Steamed||Sautéed Baked Roasted||Grilled Braised|