There are two basic approaches for pairing wine with food. One is to pair them such that the wine and food complement each other in a harmonious way. The other is to pair them such that their characteristics contrast each other. Sounds very simple, right?
But then things get complicated because both food and wine are not simple entities which come with only one characteristic. They both are complex. So, these two simple basic rules become very hard in practice. But it also means that there are a lot of possibilities for you to experiment.
Then there is this thing that every rule comes with exceptions! You probably heard of red wine with red meat and white wine with fish. Try a red Beaujolais with grilled fish and you will be surprised how well they go together. Or, try a steak with a hearty white Rhone wine.
Some pairings are like marriages made in heaven.
For example, Chianti and Italian food made with tomato sauce or a grilled steak with a robust Cabernet Sauvignon. Your first thought is probably the acidity in the Chianti complements the acidity of the tomato sauce.
But there is more. The acid in the Chianti also contrasts the umami in the tomato sauce. Also, there are nuances in the Sangiovese grape that complement and contrast the spices and herbs used to make the tomato sauce. Similarly, you may think the tannins in the Cabernet contrasts the fat in the steak in a very flavourful way.
But again, there is more. The nuances of the Cabernet in your nose and palate such as the plum, cloves, violet, spices and vanilla also complement the complexity found in the meat and the spices in making the sauce, and the searing process of cooking and transforming the meat. If a lot of black pepper is used on the steak, you would also have the opportunity to call for a Syrah.
The message in the last paragraph is that you need to think of the complexity and nuances of both the food and the wine for an excellent pairing. You will have fun in experimenting in an event such as the upcoming Plate and Palate.
But what happen at a restaurant where you only have a menu and a wine list? In this case, the sommelier will be your best friend. Don’t be intimated by the sommelier. A good sommelier knows his list and also knows his chef’s food. What spices and herbs were used to marinate, to make the sauces. Use his knowledge for a perfect pairing. Of course, you will have to steer him towards what food you have in mind. And if you can ask him intelligent questions about some wines in the list you have in mind, so much better.
I can go on and on with things such as a Chardonay with round mouthfeel with shellfish or a Pinot Noir with tuna or a freshy Sauvignon Blanc with salmon, etc. But I will leave that for a later day. Have fun experimenting in the Plate and Palate!
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