A Few Hints to Start Your Matchmaking
Like a good marriage, wine and food
were meant for each other. Each enhances and strengthens the experience
of the whole. So why is it so daunting to try to pair foods with
wines? Rumor has it that there are hefty laundry lists of rules
and regulations that require strict adherence in order to obtain
the perfect wine and food pairing.
Grab a pen and paper to write down
rule #1.
Rule #1 states that there are NO rules
when matching your favorite wines with your beloved recipes, sure
there are hints and popular, even "famous" matches, but
ultimately the best match is what pleases your palate. It is truly
personal preference. That said, here are some hints to help you
determine what might be palate pleasing for you personally.
Flavor Interactions
First let's consider flavor interactions.
You are only able to detect four distinct flavors with your tongue:
sweet, sour, salty and bitter; while your nose is able to decipher
over 200 different aromas. Between the combination of sensory uptakes
from both your tongue and your mouth you are able to experience
a vast array of flavor characteristics and nuances. As you begin
to pair wines with foods, keep in mind that the flavors of the
foods can both contradict and compliment wine selections, and both
can be good. For example, a sweet Riesling can make a bag of salty
chips taste even more appealing by contrasting the saltiness while
yielding some of its intrinsic sweetness, or when paired with a
rich dessert like cheesecake the sweetness of the wine would likely
mellow in flavor due to the overriding influence of the cheesecake.
Heavy vs. Light
Heavy vs. Light Next, consider whether
a dish is "heavy"
or "light" in nature, the difference between a meal consisting
of steak and potatoes or one that tends toward a chicken and vegetable
stir-fry. In general, most people seem to prefer heartier foods
paired with fuller-bodied red wines and lighter fare to be complimented
by more delicate white wines. Again, these are preference generalizations,
a place to start and then experiment with your own combinations.
Some tend to find it easier to remember red wines with red meats
and white wines enhance white meats.
Other Factors
Other Factors to Consider Other factors
to take into account when looking at pairing potentials is the
foods acidity. Acidic foods, like a Greek salad or lemon-based
sauce work well with wines that share an acidic undertone (Pinot
Grigio for example). While foods that lean to the sweeter side,
like a chicken apple salad, tend to pair well with wines that are
just a bit drier than the food they are to compliment (for example
an off-dry Riesling). Whatever match you make with foods and wines,
enjoy the adventure, and don't get too caught up in the rumored
regulations. Make a note of pairings you've enjoyed for future
reference and keep mixing and matching to learn how each component
offers influences, be they subtle or strong. |