Food and Wine Pairings you need to know
Traveling can be a great experience and often exposes us to great cuisine from all over the world. It is not uncommon to visit distant lands with great food and diners but everything is in a foreign language.
There is no way around the language and you need to order food and beverage, maybe even wine. You would however not need to worry if you know food and wine pairings. In which case, all you need is to inquire on the type of meat and spices when placing your order.
Rule 1: Great with Great and humble with humble
These are some rules from an expert with vast experience in eating out and restaurants. Based on this you should place an order for humble paired with humble wine and for expensive dishes with like wine.
Based on that, ordering a turkey sandwich would not be quite right with something like Merlot. Likewise, expensive meals such as a tasty crown rib roast are perfect with wine of similar character like the Napa Valley Cabernet Sauvignon.
Rule 2: delicate with Delicate and bold with bold
It just makes sense that red Burgundy will be a poor choice when served with a dish like curry. Dishes that have rich flavours and many richly flavoured spices are best consumed with an equally bold tasting wine. It is precisely for this reason shirazes are the best choice for many hot and spicy dishes.
Rule 3: To Mirror or to Contrast
When cooking you can also decide to either mirror a specific flavor or contrast. An example of mirroring is serving Chardonnay with lobster in ice cream sauce. Lobster and Chardonnay both share the rich and creamy opulence.
There are also some very delicious matches when you choose to go the opposite direction and create an odd matching contrast. For that reason Lobster will also go very well with Champagne – owing to sleek and tingly sense of the bubbles.
When uncertain about the food and wine pairings you need to order – choose a flexible wine
This happens a lot especially when travelling or at a social gathering – the language may be difficult, the staff or even the dish is so spicy it is just hard to make a conclusive choice.
Chardonnay is one of the most popular wines in many parts of the world but it is not quite as flexible as you may need on such occasions. The strong oaky taste and high alcohol leads to a rather hard taste with most foods. For the most flexible choice try Sauvignon Blanc or Dry Riesling both have high acidity and leave you wanting a sip of wine as you eat.
Bottom line most flexible wines have high acidity or strong fruity taste. They are comfortable with a wide range of foods from Pasta Bolognese to grilled chicken.
Fruity wine with Fruity Dishes: Foods such as pork with sautéed apples, roast chicken with apricot glaze are best served with fruity wine like Muscat, Viognier, and Riesling.
Salt versus Acidity: Salt in food is a great contrast to acidity. Imagine smoked salmon and champagne, Parmigiano Reggiano cheese with Chianti. Asian dishes with soy sauce pair well with high acid wine such as Riesling.
Salt versus Sweet: There is an amazing contrast between salt and sugar in food. Asian food with plenty of soy sauce pairs very well with American Riesling – pulling apart in a very tantalizing fashion.
High Fat food with High Powered Wines: High fat food pairs exceptionally well with concentrated, intense nature wines such as Merlot, Cabernet Sauvignon, and California Cabernet Sauvignon.
Have fun eating out with these few tips on food and wine pairings you need to know – I would love to hear your ideas as well so see you in the comments section.