We are told that pairing wine with food will elevate our dining experience. In reality, many of us struggle to unlock the magic.
Here is what to do if you don't have time to read this. Buy a bottle of dry Riesling from Germany or a quality Gamay-based Beaujolais. These two wines work with the widest range of meals.
The world of wine can be overwhelming, with countless varietals, regions, and styles to explore. Add in the world's cuisines with myriad spices, sauces, and cooking techniques, and you can end up with a big headache.
In this informative guide, we will demystify the basic principles of food and wine pairing, examine the features of wine that complement or clash with specific tastes in food, and offer tips on finding harmony between a particular wine and dish.
Understanding the Components of Wine
To appreciate the art of food and wine pairing, it's essential to understand the fundamental components of wine that can influence its interaction with different flavors and textures in food. These components include acidity, tannins, sweetness, and alcohol content, each playing a unique role in the pairing process.
- Acidity: Acidity is a crucial element in wine, providing freshness, balance, and structure. Wines with high acidity can cleanse the palate, cutting through rich, fatty dishes and enhancing the flavors of foods with natural acidity. Just as the acidity in a squeeze of lemon can elevate a dish, a properly matched Sauvignon Blanc can make delicious food taste much better.
- Tannins: Compounds found primarily in red wines, contributing to their astringency and mouth-drying sensation. Tannins can interact with proteins and fats in food, softening their impact and creating a harmonious balance with rich, meaty dishes. However, a wine with high tannins may clash with a spicy dish and create an unpleasant bitterness.
- Sweetness: Wine's sweetness level can affect its pairing potential. Generally, sweet wines pair well with desserts or dishes with a touch of sweetness, while off-dry or slightly sweet wines can complement spicy or salty foods.
- Alcohol: The alcohol content of wine can influence its weight, texture, and overall intensity. Higher-alcohol wines may overpower delicate dishes, while lower-alcohol wines might lack the body and structure to stand up to bold, flavorful foods.
Pairing Principles: Complementing and Contrasting Flavors
Two primary food and wine pairing approaches exist: complementing and contrasting flavors.
Complementary pairings involve selecting a wine that shares similar flavor characteristics with the dish, creating harmony and reinforcing the flavors of the food and the wine. On the other hand, contrasting pairings focus on finding balance by pairing wines with opposing flavors or textures to the dish, allowing each component to enhance the other.
Complementary Pairings
Complementary pairings can be achieved by considering the dominant flavors in the dish and the wine. For example:
- Rich, creamy dishes like pasta Alfredo or buttery seafood can benefit from a complementary pairing with a full-bodied, buttery Chardonnay. The wine's richness and creamy texture echo the dish's flavors, creating a harmonious, indulgent experience.
- Earthy, savory dishes, like mushroom risotto or roasted root vegetables, can be elevated by a complementary pairing with an earthy, medium-bodied red wine, such as a Pinot Noir or a Sangiovese. The shared earthy notes in the dish and the wine create a unified, cohesive flavor profile.
Contrasting Pairings
Contrasting pairings can be achieved by considering the dominant flavors in the dish and selecting a wine with opposing characteristics. For example:
- Spicy dishes, such as Thai curry or Szechuan cuisine, can find balance with a contrasting pairing of an off-dry Riesling or Gewürztraminer. The wine's slight sweetness and refreshing acidity help tame the dish's heat while enhancing its complex flavors.
- Salty dishes, like charcuterie or blue cheese, can be matched with a contrasting pairing of sweet wine, such as a Sauternes or a Tawny Port. The sweetness of the wine counteracts the saltiness of the food, creating an intriguing interplay of flavors that keeps the palate engaged.
Finding Harmony: Pairing Wines with Sweet, Salty, Acidic, or Fatty Foods
It's essential to consider how specific wine components interact with various tastes in food to create successful food and wine pairings. Here, we'll explore how acidity, tannins, sweetness, and aromas can enhance or clash with sweet, salty, acidic, and fatty foods.
Sweet Foods
When pairing wine with sweet foods, selecting a wine with a similar or higher level of sweetness is necessary. A less sweet wine than the dish can taste thin and acidic by comparison. For example, pair a decadent chocolate dessert with a sweet, fortified wine like a Banyuls or a Ruby Port, or match a fruity dessert with a late-harvest Riesling or a Moscato d'Asti.
Salty Foods
Salty foods can benefit from contrasting pairings with wines that offer sweetness, acidity, or effervescence. A slightly sweet wine, such as an off-dry Chenin Blanc or a Lambrusco, can counterbalance the saltiness of cured meats or aged cheeses. Alternatively, a crisp, high-acid wine like a Champagne or a Sauvignon Blanc can cleanse the palate and enhance the flavors of salty dishes like oysters or sushi.
Acidic Foods
Acidic foods, such as tomato-based dishes or citrus-dressed salads, require a wine with equal or greater acidity to maintain balance and prevent the wine from tasting flat. A high-acid wine like a Chianti or a Chablis can complement the acidity in a tomato sauce. While a zesty, citrusy Sauvignon Blanc or Albariño can enhance the flavors of a tangy ceviche or a lemony seafood dish.
Fatty Foods
Fatty foods, like rich meats or creamy sauces, can be paired with wines that offer acidity or tannins to cut through the richness and cleanse the palate. A high-tannin wine, such as a Barolo or a Cabernet Sauvignon, can create a harmonious balance with a fatty steak or lamb dish. Meanwhile, a crisp, acidic white wine like a Grüner Veltliner or a Vermentino can contrast refreshingly to a creamy pasta or risotto.
Pairings Based On Varietal
White Varietals:
- Chardonnay: Pairs well with fatty fish like salmon or any dish with a rich, creamy sauce.
- Sauvignon Blanc: Best with tart dressings and sauces, it also pairs well with green vegetables or mixed greens.
- Pinot Grigio: This is great with light fish or pasta dishes.
- Riesling: Pairs well with spicy food, chicken, pork, or duck.
- Gewürztraminer: This goes well with Asian food, pork, and grilled sausages.
Red Varietals:
- Cabernet Sauvignon: Ideal for juicy red meat, especially beef.
- Merlot: Great with any red meat, particularly lamb.
- Pinot Noir: Perfect for dishes with earthy flavors. Examples include mushrooms and truffles.
- Syrah/Shiraz: Pairs well with grilled meats and vegetables.
- Zinfandel: This goes well with pates, mousses, and terrines. It can also pair well with a classic American burger.
Rosé:
- Dry Rosé: Pairs well with rich, cheesy dishes. Also great with seafood.
Sweet Rosé: Best with desserts, especially those with berries.
Sparkling:
- Prosecco: Pairs well with calamari and crabmeat dishes.
- Champagne: Ideal for light, buttery dishes (think buttered lobster) and light desserts.
- Cava: Goes well with serrano ham, olives, almonds, and other tapas.
Remember, these are traditional pairings and can offer a good start, but applying the basics you learned above is up to you. For example, a dry Riesling will pair differently than a very sweet Riesling.
Final Thoughts
The art of food and wine pairing is an ongoing journey of discovery, experimentation, and personal preference. While the principles outlined in this guide can serve as a starting point, it's essential to trust your palate and be open to exploring new and unexpected combinations. Remember, the ultimate goal of any food and wine pairing is to enhance the overall dining experience, creating memorable moments of pleasure and delight. Cheers!
Want more? Read about pairing regional and ethnic dishes with wine.
