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Ingredient 4:
Question:
What is meant by food and wine pairing?
Answer:
There is no mystique behind this relationship of food and wine pairing, but it can only be achieved if there is some basic compatibility between the two.
The old adage ‘red wine with red meat, white wine with white meat’ is somewhat outmoded today, though it still makes some sense. In fact, the seasonings and sauces will play a more dominant role in matching up with the wine than the main ingredient. Excessive use of some seasonings can overpower the taste sensations of the wine.
The sequence food is served
The sequence in which food is served should be taken into account when selecting appropriate wines. It is best not to begin the meal with highly spiced dishes, particularly hot chili dishes; it is better if the flavours grow progressively, serve salty dishes before sweet ones; do not use too many starchy foods as a garnish. And do not serve too many dishes with heavy sauces.
The sequence of serving wines
The sequence of serving wines during a meal (or a tasting) is also governed by some general recommendations. Where possible commence with the youngest wines (which tend to be less complex) and go on to the older wines; proceed from the lightest to the most full-bodied, that is from the lowest in alcohol to the highest and from dry to sweet; and where possible, drink white wines before red and table wines before fortified.
Matching wine with food
When it comes to matching wine with food, there are no rights and wrongs, just opinions and suggestions. Many of the old ”rules” are being eroded by the spread of world cuisine and “fusion” cooking. And wine styles, too, are evolving: big, oaky New World Chardonnays, for example, go just as well with roast chicken as the traditional choice of light red wine. Of course, you can enjoy a delicious bottle of any wine that may not have anything in common with the food you are eating. But, it is one of life’s greatest pleasures to enjoy a meal where the wine is in perfect harmony with the food.
The density of food and body of the wine
The first factor to consider when looking for a perfect wine and food match is the relationship between the density of the food and the body of the wine. If the food is heavy, such as a stew or casserole then you need to match it with a ripe, full wine, probably a red such as a Merlot or Shiraz. The strength of flavour of a dish, as a general rule, should be matched by the intensity of flavour in the wine that accompanies it. Chinese and Asian dishes, for example, which use a wide array of spices to create complex and intense flavours, need to be matched with wine that is also flavour-intensive, whites such as Gewürztraminer or Riesling make a far better match than soft, oaky Chardonnays.
Acidity of food
The acidity in food is another important factor to consider. Dishes that include lemon, apple, or vinaigrette need to be matched with wines with high acidity. Fatty or oily dishes – smoked salmon, or fish served in a beurre blanc sauce, for example, also require wines with a higher level of acidity, to cut through the oiliness of the food and add an extra taste dimension.
Some foods are notoriously difficult to match with wine: chillies, asparagus, eggs, and soup. The general rule would opt for a fairly neutral wine with not too much acidity.
- The problem with chillies is that often you can taste very little else, so don’t choose too expensive a wine.
- The flavour of asparagus is quite intense and needs a fairly intense wine to match, such as an oaked Chardonnay.
- It is best to avoid trying to match red wines with eggs, but there are so many different egg dishes that experimentation is a must. A good starting point would be an unoaked Chardonnay or white Burgundy.
- With soups, obviously, the best wine match will depend on the soup’s flavour. In general, though, it is recommended wines with high acidity to cut through creamy soups, or perhaps a fuller red wine with its strong tannins.
- The cheese course can be a tricky one; not all cheese goes well with red wine. Generally, the harder the cheese the better it is with reds; soft cheeses such as Camembert and Brie match well with white wines and, of course, there is the famous marriage between goat’s cheese and Sauvignon Blanc.
Dessert category
Some of the best wines in the world fall into the dessert category. The basic rule to follow is that the wine should be as sweet or even sweeter than the dessert it is paired with; if not, it will taste pallid.
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There is no mystique behind the relationship between food and wine pairing, but it can only be achieved if there is some basic compatibility between the two.
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