Food and wine pairing

In Europe, wine styles and local food traditions have grown together over time, making wines that naturally go well with regional dishes. These "food wines" might taste too tart or strong on their own but taste perfect when paired with the right food. Sticking to these classic pairings is a safe bet, but if you want to try new things, decide whether you want to highlight the food or the wine.

 

If Emphasizing Wine: Choose a dish that's slightly lighter and complements the wine. Avoid dishes that are too light, as they might be overwhelmed by the wine.

 

If Emphasizing Food: Think of the wine as an extra flavour, like a sauce or spice. The goal is for the wine and food to bring out the best in each other. Classic pairings like Muscadet with oysters, Claret with lamb, and Sauternes with Roquefort are great examples.

 

Everyone's taste is different, so there are no strict rules. The fun is in trying different combinations to discover new flavours. However, knowing a few basic tips can help guide you.

 

Basic tips for pairing food and wine

 

1. Identify the Main Flavour of Your Dish: For example, if you're having fish with a creamy sauce, the sauce is probably the main flavour. Choose a wine that goes well with this main flavour.

 

   Good Pairings:

• Citrusy Sauvignon Blanc with sole in lemon sauce

• Earthy Pinot Noir with mushroom dishes

• Peppery Syrah with steak in peppercorn sauce

• Nutty Vin Jaune with Comté cheese

 

2. Think About Weight, Acidity, Tannins, and Sweetness:

 

• Weight: Light wines go with light foods, and heavier wines go with heavier dishes. Examples: Chardonnay with lobster or roast chicken.

• Acidity: Acidic wines cut through rich foods and make you feel hungrier. Examples: Sancerre with goat cheese, Alsatian Riesling with pork belly, and Tokaj with foie gras. The wine should be as acidic as the dish or more.

• Tannins: Tannins give wine a dry, sometimes bitter taste. They soften when paired with protein-rich foods like red meat and cheese but can taste bad with spicy, sweet dishes, or fish. 

• Sweetness: Sweet dishes need wines that are just as sweet or sweeter. Sweetness can balance spiciness and contrast with salty foods, like port with blue cheese. Alcohol can make spicy food taste even spicier, so wines like Mosel Riesling, which is sweet and low in alcohol, work well. Very spicy foods might overwhelm wine, so consider water, tea, beer, or lassi instead.

 

3. Difficult Pairings: Foods like chocolate, eggs, fresh tomatoes, and asparagus can be hard to pair with wine.

 

4. Match the Occasion: Think about the occasion, your guests, the season, weather, time of day, and your mood when choosing a wine. If you're serving more than one wine, make the selection varied and interesting.

 

Experimenting with food and wine pairings is a fun way to enhance your meals. Enjoy the process and discover what works best for you!