Principles of Pairing
1. Balance Weight & Intensity: The idea here is to ensure neither the food nor the wine overpowers the other. A robust wine like a Cabernet Sauvignon could overwhelm a delicate dish like poached fish, just as a hearty steak might overshadow a light and crisp Pinot Grigio.
2. Match Flavours: Think about the dominant flavours in both the wine and the food. For instance, the herbaceous quality of Sauvignon Blanc might complement dishes with green herbs like cilantro or parsley.
3. Acid with Acid: Acidic foods like tomatoes, citrus, and vinaigrettes tend to pair best with acidic wines. A food with high acidity might make a low-acidity wine taste flat. For this reason, a tomato-based dish might pair well with wines like Sangiovese or Barbera.
4. Sweetness & Spice: Slightly sweet wines (like Gewürztraminer or Riesling) can offset spicy foods, helping to tame the heat and highlight the flavors.
5. Tannins & Fats: Tannins in wine, which give that astringent feel, pair well with fats. That’s why a tannic red wine like Cabernet Sauvignon pairs wonderfully with fatty meats like ribeye steaks.Specific Pairings:
• Seafood: Generally pairs best with light white wines. Think of Albariño with ceviche or Chablis with oysters.
• Poultry: Chicken and turkey have a versatile flavour profile. While white wines like Chardonnay are classic pairings, lighter reds like Pinot Noir can also work, especially if the poultry is roasted or has a richer sauce.
• Red Meat: Typically pairs with red wine. The fattiness of the meat softens the wine’s tannins. For example, a rich lamb dish pairs beautifully with a robust Syrah.
• Vegetarian Dishes: These can be paired based on their dominant flavour's. For instance, a dish featuring roasted bell peppers and tomatoes might go well with a medium-bodied red like a Chianti.
• Cheese: The variety is vast here. Creamy brie might pair with a buttery Chardonnay, while a salty blue cheese could go with a sweet Port.
• Desserts: As a rule of thumb, the wine should be sweeter than the dessert. Think of Sauternes with a fruit tart or Ruby Port with chocolate.Cultural & Regional Pairings:
Sometimes the best guide is tradition. Many regional dishes and wines have evolved together over centuries:
• Italian pasta with tomato sauce and Sangiovese.
• Spanish paella with Tempranillo.
• French coq au vin with Burgundy (Pinot Noir).Lastly, while these guidelines and principles provide a foundation, the joy of wine pairing often lies in experimentation. Trusting your own palate and preferences is essential. Sometimes the best pairings are the most unexpected ones!