Basic Principles of Food and Wine Pairing
The main rule to remember about pairing wine with food is that there are no rules:
You should drink the wines you like with the foods you like.
That being said, there are some basic guidelines that can help you maximize your
enjoyment of Food & Wine Pairing.
Match the weight & texture of the food to the weight & texture of the wine.
Example: A light-bodied fish like sole works best with a light-bodied white wine
like pinot grigio, while a heavier-bodied fish like salmon calls for a richer,
fuller-bodied white like chardonnay.
Balance the intensity of flavors in the food and wine.
Example: A mildly flavored food like roast turkey pairs well with light-bodied white & red
wines like sauvignon blanc and Beaujolais, but in the context of a Thanksgiving
dinner featuring stuffing, cranberry sauce, and other strongly flavored side dishes,
an intensely flavored white like gewürztraminer
or a rich, fruity red like syrah or zinfandel would be preferable.
Balance Tastes
The five basic tastes are sweet, sour, salt, bitter and umami
(the recently discovered fifth taste found in savory foods like mushrooms,
tomatoes, soy sauce, and aged cheeses and meats).
Salty and sour tastes in food make wines taste milder (fruitier and less acidic),
while sweet and savory (umami) tastes make wines taste stronger (drier and more astringent).
Example: A simple cut of beef tames the tannins and brings out the fruit of a young
cabernet sauvignon, but chocolate (which some people enjoy with cabernet)
will accentuate its tannins and diminish its fruit.
Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve
balance in food-wine pairings, either to make the wine taste milder
(salt, lemon, vinegar) or stronger (sugar or umami ingredients).
Match flavors
Flavors are combinations of tastes and aromas, and there are an infinite number of them.
You can fine-tune food and wine pairings by matching flavors in the food and the wine.
Example: Roast duck in a plum sauce is well-served by red wines, like barbera or syrah,
with pronounced black plum flavors while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.
Counterpoint Flavors
Sometimes, the best choice is to counterpoint flavors rather than matching them.
Example: Pairing a spicy dish like Jamaican Jerk Chicken with a high-alcohol red wine may
seem logical, but, in fact, the heat in the dish will ignite the alcohol in the wine to produce an
unpleasantly hot, harsh impression. A better choice is a low-alcohol, fruity wine like riesling
or gewürztraminer, which will both frame and tame the spicy flavors of the dish.
