Something amazing occurs when exploring the correlation between food and wine, either in harmonious or contrasting pairings. It has the potential to elevate our dining experience, leaving us wanting more. But what is the purpose of pairing wine with food, and why do we do it?
In isolation, these elements only satisfy a singular purpose: One nourishes hunger and the other quenches thirst, but together, under the proper circumstances, they create a profound marriage of flavors and textures, elevating both the meal and our spirits. This ideology is steeped in history and has been a cultural staple in many parts of the world for generations. History tells us that we’ve figured something out.
Here we will cover some of the basic principles of pairing to help understand the fundamentals, but it is important to remember that we all have individual taste sensitivities and preferences, so these are more guidelines than rules. What some consider a successful pairing, others may not. So approach the idea of pairing with an open mind and remember to have fun with it!
4 Fundamental Guidelines
1. Match Intensities:
The goal is to balance what’s on your plate with what’s in your glass so the combination is structurally sound; we want to make sure one element does not overpower the other. For example, if you pair a light, simple white wine (think Pinot Grigio) with a bold-flavored, herb-crusted steak smothered in a savory sauce, chances are the wine will fall short and be completely lost by the dominating flavors. It’s also worth noting that food will have a higher impact on the wine than the other way around.
2. Acid & Salt: A Wine’s Best Friend:
These components in food are the cornerstone of creating a sound wine pairing. They allow the wine to feel softer, less acidic and less astringent while highlighting the perception of fruit and body in the wine.
3. Tannins and Fat:
Dishes that feature proteins with higher amounts of fat are the perfect companions for your big, broad shouldered red wines: domestic Cabernets, Bordeaux Blends, Argentinian Malbecs, etc. The high tannin levels in these wines have an astringent and bitter characteristic causing a drying sensation inside your mouth. Fat on the other hand has an affinity for these compounds and latches onto the tannin, neutralizing its effect. The results are heavenly, leaving a smooth impression on your palate and cravings for another bite.
4. Beware: Umami, Sweetness and Spicy:
Foods that are rich in umami and sweetness tend to have a negative effect on dry wines (wine without residual sugar). These structural components overwhelm and coat our palates, stripping away the pleasant fruit flavors of the wine and leaving behind unwanted characteristics such as the presence of alcohol, tannin, astringency and bitterness. It’s a culinary experience to forget.
The same is true for dishes that have a noticeable amount of spicy flavor. The main element to be aware of here is the alcohol: The alcohol in the wine will exacerbate the spice component, potentially causing you to breathe fire–not really, but the feeling isn’t far off!
Don’t Forge the Sauce!
If you’re stuck on trying to find the best component to pair with, don’t forget about the sauce. Here you can find a high concentration of flavor and more often than not its a better compliment to the wine than the protein.
Harmonious and Contrasting Pairings
Harmonious pairings highlight a single element and enhance the flavor through mutual flavor profiles. This is your classic dessert pairing with a dessert wine; they both contain high levels of sugar, matching the intensities and making a great congruent pairing.
Contrasting pairings counter each other, balancing out what the other lacks. A fun pairing here would be sweet and spicey, something like spicy Thai food with an off-dry Riesling or Gewurztraminer. This works due to the slightly higher sugar content in the wine, neutralizing the spicy heat and emphasizing the main flavors in the dish.
Final Thoughts
This is only the tip of the iceberg. There are many more layers to uncover and many combinations to try, but this is enough to stand in the arena. Remember, once you learn the “rules” the easier they are to bend or even break–I’m looking at you chocolate and Cabernet drinkers (kidding)–so cheers to exploring new flavor combinations and relishing the traditional ones.
*Written by Zach Chavez, Assistant Cellar Manager at Vinum 55 Scottsdale