Wine and Food: A Dynamic Pairing
It is no secret that wine and food make quite a couple. When the two are put together the possibilities are endless: the dynamics in both change, resulting in a new and completely unique experience. The process of pairing, however, can seem overwhelming but a few simple rules can help you navigate this terrain. It is important to pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful dishes. Also, try to match the geographic region of the food to that of the wine.
Most white wines work best with lighter, delicate flavors, such as dishes like lighter pastas, white meats, and other fish. A delicate Pinot Grigio goes well with light fish dishes, helping the wine take on more flavors. For heavier dishes, such as lobster or fish in a heavy rich sauce, a silky Chardonnay goes nicely. An off-dry Riesling pairs well with poached trout or any sweet and spicy dishes as it helps to tame the heat of the dish.
Racy white wines, such as Sauvignon Blanc, Sancerre and most sparkling wines, pair best with acidic foods, such as oysters, other shellfish or a citrus salad. These wines have a faint touch of sweetness that will cut the salty flavor, refreshing your mouth. A zippy Sauvignon Blanc also marries well with light white fish, salads or other foods with tart dressings and sauces.
Rosés have the depth of flavor and richness to go with a wide range of main courses, not just the traditionally favored hors d’oeuvres course. A dry rosé, incorporating the acidity of white wine with the fruit character of red, pairs well with any kind of cheeses, especially rich cheesy dishes. While most rosés are very light, bright and a perfect partner for salad or seafood, those that have more depth and heft can match a chicken or pork dish perfectly. “I really think the rosé is undersold,” says Sommelier Kim Flack of The Wine Cellar in Cinnaminson, NJ. “It pairs well with so many different foods, but people still insist it can only be served with hors d’oeuvres.”
Red wines are known to pair best with rich, heavy red meats; however, the plethora of red wines allows them to marry with many different kinds of food. Alcoholic wines, such as big California or fortified wines, couple well with slightly sweet foods, such as dark chocolate. Dry red wines go perfectly with red meat proteins, which help to diminish acidity and round out the flavor of both the wine and the meat.
Dry red wines also go well with richer fattier dishes, like barbeque ribs, because they take away the perception of sweetness in the food. Specifically, Cabernet Sauvignon goes well with the traditional steak because the wine cuts the richness of it, while a rich, red Zinfandel enhances sweet and spicy barbecued pork. Pinot Noir is great for dishes with earthy flavors, such as mushrooms and truffles, because of the wine’s light-body and savory depth. Most red wines also marry well with mild to sharp as well as hard cheeses because they accommodate more acidity.
Pairing food with wine is about synergy and balance. Neither should overpower the other, but instead the two should marry together to make an independent, unique pairing. Food pairing is different for everyone, so drink and enjoy the food and wine to your specific interest. All Wine Masters’ Certified Master Sommeliers are available to make their suggestions. To find a Wine Masters retail location in your area, click here
