foodha for thought – menuism blog

When it comes to pairing food and wine, it may seem like a daunting task.  In reality, it’s not as difficult as you may think.  So what’s the first rule to remember when it comes to pairing wine with foods?  Simply, there are no rules.  In the end, it’s all about drinking the wines with the foods you enjoy; however, with some basic guidelines below, you may find the prospect of creating wine and food pairings to be an enjoyable task.

The weight and texture of the food should be matched to the weight & texture of the wine:  For example, a delicate fish like sole would pair wonderfully with a light-bodied white wine like pinot grigio.  On the other hand, a denser and richer fish like salmon is the perfect match for a richer, fuller-bodied white like chardonnay.

Pay attention to the the intensity of flavors in the food and wine and try to balance them together:  For example, a roast turkey, which is a mildly flavored food will be in synch with light-bodied white and red wines like sauvignon blanc and Beaujolais; however, when you take into consideration the complete Thanksgiving dinner which features stuffing, cranberry sauce, and other strongly flavored side dishes, an intensely flavored white like gewürztraminer or a rich, fruity red like syrah or zinfandel would be preferable.

Balance flavors: The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats). Salty and sour tasting foods will make wines taste milder (fruitier and less acidic), while sweet and savory foods will make wines taste stronger (drier and more astringent).

For example, a simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate will accentuate its tannins and diminish its fruit. Seasonings like salt, lemon and vinegar can make the wine taste milder while ingredients like sugar or unami can make the wine taste stronger.

Match flavors:  Flavors are combinations of tastes and aromas, and there are an infinite number of them. You can fine tune food and wine pairings by matching flavors in the food and the wine.  For example, a roast duck in a plum sauce pairs wonderfully with red wines, like barbera or syrah, with pronounced black plum flavors while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.

Counterpoint flavors: Sometimes, realizing that opposites can attract is the better choice to make. For example, pairing a spicy dish like Jamaican Jerk Chicken with a high alcohol red wine may seem logical, but, in fact, the heat in the dish will ignite the alcohol in the wine to produce an unpleasantly hot, harsh impression. A better choice is a low-alcohol, fruity wine like riesling or gewürztraminer, which will both frame and tame the spicy flavors of the dish.

So the next time you’re dining out, keep some of the above guidelines in mind and don’t be afraid of experimenting.  If a certain pairing doesn’t work, it’s a lesson learned, but if they do, than it’ll make the meal even more memorable because of your contributions.

By Abby C. Abanes
Menuism Community Manager