Flavor
Is Everything
Every
food has it's own distinctive flavor and body. The
flavor and
body of a tuna steak is stronger and meatier then that of
a fillet of sole. An intensely flavored
wine will overwhelm a light and delicate meal, just as a hearty and
filling dish will overshadow a light and subtle wine. One or the
other will be overlooked and under-appreciated.
The best dishes are made up of flavor combinations and are enlivened
with the addition
of spices, herbs and
sauces. When pairing wine and food it is helpful to consider
these
factors.
Take
into account the predominant flavor of the meal. Do not try to match
individual
components of the dish but rather, appreciate the body and the overall
flavor essence
before choosing your wine. Chicken breast in
mustard sauce will love
a Sauvignon Blanc. Stuff the chicken
with ham and add a light cheese
sauce, and a light to medium-bodied red such as a Pinot Noir
will then be in
order. The protein of the cheese is a natural for the body of
the wine.
Similarly, sauces and spices can change the overall character of a
dish. Explore
their attributes before choosing your wine because some spices and
sauces can BE
the dish by their dominating quality.
For
instance, shrimp sautéed in butter sauce  would
do
well with
a Chardonnay, but if you add hot red
pepper and garlic, a Zinfandel or even Syrah
becomes a better match because the dish is now richer and
bolder.
Additionally, a cooling semi-sweet Riesling would
also work well
by providing a
complimenting contrast. Consider matching pepper, clove,
nutmeg and thyme
with a Pinot Gris. Here the
spices are
biting and the wine is crisp and
dry.
Matching
Food and Wine
-
Match
highly acidic foods
like salads
with vinaigrette dressings, fried rice with soy
sauce, or
lemony
greens; with highly acidic wines like Sauvignon
Blanc
and Pinot
Grigio. White wines provide more
acidity then the reds
-
Sweet
wines such as Sauternes, are a natural with
desserts
and are a soothing contrast to spicy meals like Thai or
Szechwan cuisine
-
Flavor
differences are actually
subtle and it is better
to choose wine by focusing on its' body
-
Tannic
red
wines will go best with highly fatty foods like roast duck and lamb
chops, as
the fat in the meat will tone down the bitterness in the wine.
Easy
Match-Ups
-
Pinot
Grigio
loves shellfish because
it's just weighty enough to match the delicacy of shrimp scampi
-
A
round and lush sweet
Gewurztraminer will do well with your
Chinese takeout and your
Thanksgiving turkey
-
Cabernet
complements fillet of beef or roast
lamb
because they're equally vigorous. Burgundy makes a
better match with
roast beef
because the richness of texture is the same in
both.
|
Pair a
flavorful beef stew with a
full-flavored Syrah
|
