It’s good to eat what you like and have a glass of your favorite wine. It shouldn’t be an isolated pleasure. Pairing food and wine is not something that should be done alone. Have you ever seen a restaurant filled with people eating by themselves?
Sharing meals is the best way to enjoy them. Knowing how to pair wine and food will ensure a memorable dining experience.
We must think like a sommelier to get started. Certain foods go well with certain wines, and there is always a battle between tradition and science in any successful match. Pairing food and wine is like a chemistry experiment.
These tips will help you create outstanding pairings. If you’re interested in learning more, we will be covering many details. However, be sure to check out our wine pairing classes.
SOMM TIPThe pairing of wine and food is about the guests more than you. You don’t want to be a culinary narcissist. However, it is impossible to assume that everyone will like the same pairing you like. For tips on making sure everyone enjoys your pairings, read on.
#1 Pair by Weight
You can determine the weight of any salad or stew, no matter what. A mixed green salad is lighter than a heavier salad with feta cheese and roasted peppers. Grilled chicken breasts weigh less than roast chicken. You can count the calories, sauce, dressing, fat, and calories.
Wine can also be weighed. Light wines are better matched with lighter dishes than heavy wines.
#2 Pair by Cooking Method
How you cook something can affect its pairing options. A grilled lobster tail may be better paired with a Chardonnay with a rich, full-bodied Chardonnay. Poached lobster with a subtle Pinot Gris will taste great. Lobster ceviche with a Sauvignon Blanc will work well with a coastal Sauvignon Blanc.
Roasting and grilling are great ways to pair your wine with heavier, more assertive wines. The wine should match the delicate fish.
#3 Complimentary Pair
You can combine food and wines with similar aromas and flavors, even if you don’t care about your weight. Pinot Noirs from Burgundy can be earthy and have undergrowth or mushroom notes, making them an excellent match for Old World ragouts. Chardonnay that is creamy and buttery will go well with creamy sauces.
Cabernet Sauvignon tastes like bell peppers, so grilled peppers with it might be a good idea. Syrah’s black pepper aroma and the beautiful enhancement of a steak au poivre exemplify this principle.
SOMM TIPRed wine is not for everyone. A small percentage of people find red wine bitter. This effect can be reduced by eating foods high in fat or protein. It is recommended to pair steak with tannic red wines such as Cabernet Sauvignon.
#4 Pair by Contrast
Contrasting flavors can be a winning combination. Combining spicy food and spicy wine can make it difficult to eat. Instead, pair your Szechuan or Indian food with a wine with a sweetness touch. Oysters au gratin can be enhanced with a crisp, tangy white wine that highlights the dish’s richness. You can also pair sparkling wine with fried foods. Champagne with chicken is a memorable tasting experience.
#5 Pairings of Local Food and Wine
Local food was designed to complement local wines in regions with long winemaking histories. Tomato-based Italian cuisines will go well with Primitivo. Bratwurst or sauerkraut can be paired with German or Alsatian whites. Beef bourguignon enjoys earthy Pinots, and cured meats burst with flavor when paired with a Rioja. Even the most modern cuisines can be influenced by old-world cooking. You will find a regional wine that matches well with your dish. This is an example of where it pays to spend time researching.
Incompatible flavors can be masked by increasing fat, salt, or sugar. This is also true for high alcohol wines. A flood of delicious flavors can overcome any flaw.
These trade tricks will help you be a better consumer and make your purchase more informed.Restaurants use many culinary tricks to create wine pairings that will please. Restaurant food can be unhealthy, so it is important to use a variety of culinary tricks.