1. Matching food with wine is a subjective exercise and there are no right or wrong answers. You don't have to rely on a bunch of rules that may clash with your taste. When in doubt . . . try it!
2. Wine is a drink that is all about subtleties and many foods with strong sensory properties tend to decrease the odds of a successful combination. These foods include: salty foods, very sweet foods, strong, raw or fermented flavours, vinegar and very spicy foods.
3. The texture of the wine should mirror the texture of the food. A light bodied fish like sole is going to be overpowered by a heavy wine like a well oaked chardonnay. A lighter pinot grigio from northern Italy or a B.C. dry riesling might be a better choice. A medium textured meat like chicken is more flexible.
4. The acidity of wines is their most important characteristic for cleansing the palate. Foods that are rich, fatty and high in protein require more acid to refresh the diner's palate. Young, full bodied reds and crisp, cool climate whites are ideal.
5. The flavours and textures of the sauce a food is served with can be more important than the food itself when determining a successful wine match. A plain piece of grilled halibut may make a good match with a lighter crisp Chenin Blanc. However, if that same halibut filet is paired with a rich buttery sauce, it may be better accompanied by a well oaked, butter Chardonnay.
6. Obvious opportunities for food and wine pairing occur when a specific wine is used in the cooking process, such as a marinade or a sauce. The table wine will then tend to mirror and compliment the dish
7. Flavour contrasts can often spark a wine and food match.
Some examples are:
- Chardonnay with orange
- Sauvignon Blanc with mustard
- Chenin Blanc with dill
- Cabernet with nutmeg
- Zinfandel with sage
- Syrah with tomatoes
- Create your own
8. Acids and saltiness reinforce the astringency in wine so it is better to have an off dry Gewurztraminer with a caesar salad than a strong, alcoholy Shiraz. Hot, spicy foods cry out for a beverage that is cool and refreshing so it may be better to opt for a cold beer or a glass of sparkling wine with that spicy pasta. If you are serving a steak with a spicy peppercorn sauce it may be better to pair it with a fruit Pinot Noir or a jammy Shiraz than an austere Cabernet as the hot pepper sauce may mask what little fruitiness that the Cabernet possesses.
9. Foods with some sweetness are best paired with wines of a similar level of sweetness. If the food is sweeter than the wine it will tend to make the wine taste dry and astringent.
10. The food should not overwhelm the wine any more than the wine should overpower the food. An ideal combination should be synergistic: the combination is more enjoyable than the food or the wine alone.
11. Always offer the restaurant's proprietors a taste of your wine . . . We feel this will heighten your food and wine experience dramatically. Trust us!
Brix is located at 1138 Homer Street, Vancouver, BC, Canada
Courtesy of Brix.
POSTED: Thursday, November 22, 2007