Guide To Pairing Food With Wine
Good wine will always taste good, whether you’re drinking it on its own, or enjoying it with a meal. However, pairing it with the right combinations of food can elevate an average bottle or meal to something extraordinary. Pairing wine with food is a delicate art - and science - that balances the nuances of flavour profiles and how they interact to create harmonious combinations.
We’ll begin exploring the basics principles of food and wine pairing, the types of foods and cooking methods that work well with certain wines, and some more advanced techniques to help you master the art of wine and food pairing.
How To Pair Your Wine With Food
From the basic principles of wine pairing, to specific food types, cooking methods, and advanced pairing techniques, here’s how to pair your wine with food.
Basic Principles
Flavours and attributes that complement each other are among the most basic principles when pairing food and wine. A common principle is that red wine pairs best with heavier meals, whereas white pairs with lighter meals, but depending on the type of pairing you’d like to create, this can be adjusted slightly or even flipped if trying something more experimental. Contrasting flavours can often create an exciting pairing, where you could choose a sweet dessert wine to match a savoury appetiser for example. More complex principles include exploring attributes like acidity and fat, as wines with high acidity can cut through fatty foods, and wines with high tannins can balance out sweetness.
Pairing Wine With Specific Foods
As a general rule, red wines are typically with red meats, with wines such as Cabernet Sauvignon, Merlot, and Syrah being popular options for grilled meats and stews. Lighter reds like Pinot Noir or Gamay can be paired with meats like poultry or pork, however light-bodied white wines with high acidity such as Sauvignon Blanc or Pinot Grigio are typically a better choice, especially with seafood. For richer seafood dishes like lobster or scallops, a more full-bodied wine like a Chardonnay may be better suited.
When it comes to cheese, soft and creamy cheeses like Brie or Camembert pair well with Chardonnay or Riesling, whereas hard, aged cheeses like Parmesan or Cheddar pair well with bold red wines like Cabernet Sauvignon or Shiraz. This is due to the complementary nature as we have previously discussed, which can be key in achieving truly great pairing. With something like spicy food, choosing a wine with high acidity can help to balance the heat of spicy food, so it’s important to consider all aspects of a dish.
Wine and Food Pairing Preparation
The way a dish is cooked can significantly alter its flavour profile, where the same ingredient can be prepared differently to better suit different tastes. Grilled meats, for instance, can be complemented from bold red wines, whereas braised meats may pair better with a softer red. Sauces are another big influence in the flavour profile and the ideal wine to pair it with. Creamy sauces can be complemented by a white wine with a buttery finish, whereas the acidity of a tomato-based sauce might require something different. Whilst there are some general rules, wine and food pairing is a personal preference, so it’s always good to experiment.
Advanced Pairing Techniques
Those who are looking to pair at a more advanced level, nuances can be considered at a deeper level. Wines and dishes can be paired by region, whether that’s local ingredients, adding subtle flavours or local dishes. If the pairing itself isn’t that different, the complexity and consideration can elevate a meal, even if it’s just as a talking point. Pairing by vintage is also a great way to pair food and wine, as the age of a wine can influence its flavour profile, even if it’s the exact same wine.Younger wines that are more acidic and fruit-forward might complement certain dishes, whereas older wines that are more complex and mellow can pair better with others.
Pairing food with wine is both a science and an art, but that shouldn’t stop you from experimenting and pushing the boundaries. By utilising the basic principles, you can try different combinations to create favourable pairings to elevate your meals.
Why More Than Wine?
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