Nothing is better than an excellent glass of wine paired with the perfect meal. If properly matched, the wine will lend depth to the meal bringing out a myriad of wonderful tastes and flavors. Wine pairing isn’t a new concept, though. It seems that food and wine have gone hand in hand since the beginning of time, or darn well pretty close to it. Recently, scientists found a wine-making facility will equipment dating back to 4,100 B.C.
While the tools weren’t nearly as sophisticated as modern wineries, they still made excellent wine. Though back then, wine was paired with food because the local water supplies were unreliable, not just because people liked the taste. But who’s to say it wasn’t a little bit of both? Today wine is matched with dishes to bring out their flavors. What began as reds with meat and whites with seafood has evolved into something much deeper and far more enjoyable for wine lovers.
Making Wine Pairings
The pairing dream team typically takes a sommelier and chef working together to create a masterful menu. A sommelier and chef taste the dishes, picking the wines that complement them the best. Tasting menus are a work of art, with both creatives giving their input on what items make the most sense. Sommeliers will even rearrange the menu to make the wines and food flow better altogether. After all, it would be a gastronomy faux pas to serve a mature red before a youthful rose or a much lighter white wine.
Food has long been recognized as having a variety of flavors, textures, and depth, but wine brings a lot to the table. They have structure, weight, flavor, both forward and lingering, and a certain nuance. Bringing them together is a masterful art, which is why the pairing matters more than the wine alone.
If a heavier wine is paired with a light dish, it will throw off the symmetry of the course. For the most part, a light wine will compliment a lighter dish. In the same way, a bolder dish will call for a more adventurous wine. Of course, there are always exceptions, but striking a delicate balance between the wine and the meal is key. Once the wine and the food’s weight are matched, the arduous task of matching their synergy comes next. The duo should bring out the best parts of one another, enhancing but not overpowering one another. The simplest method is tasting the food and tasting the wine.
A rudimentary process that very few people would object to being a part of. Sitting there eating and drinking wine sounds like a dream assignment. The thorough notetaking may be the only downside of the culinary experiment. Of course, the work of master sommeliers can always be a starting point, and even though it is an art, there are some classic pairings. Champagne and oysters, a full-bodied Cabernet Sauvignon and a steak, a Sancerre and goat cheese are all examples of pairings that work well together no matter what. Each wine does its job, enhancing the flavors and characteristics of the fare it matches. A deeper understanding of wine's finer points lends itself to better matches.
Wine’s Finer Points
Every wine is acidic in nature. Levels vary from grape to grape and profoundly affect how a wine tastes with certain foods. For example, a very acidic wine will be described as crisp, tangy, or sharp, while low acidity wines will be far more buttery or smooth. These characteristics can be used to complement or mirror the food they are paired with.
For example, a buttery Chardonnay mirrors the rich flavors of a lobster, while the tangy Sauvignon Blanc complements a Cioppino or a Ceviche. It also pairs well with the lobster but contrasts with the flavors bringing more depth to the dish.
Acidity isn’t the only part of the wine that affects the taste. Tannins also profoundly affect how well a wine fits a particular dish. High tannin counts can be rough on the pallet if sampled alone, but when paired with rich red meat, like a steak or venison, the wine is transformed into its softer notes.
Generally, the fruitier elements come out to play, even more so if the red meat is cooked with a high-fat content or creamy sauce. The tannins and the fat form a partnership to bring out the best characteristics of the other, making a far more enjoyable meal. While taste is subjective, there are numerous options for red pairings to delight any palette.
Alcohol content can change the body and weight of the wine. The higher the alcohol content, the heavier the wine will feel. If the wine has been aged in oak, it will also have a different profile than a similar wine that was not. Oakiness can translate into sweeter notes or more of a vanilla flavor. It can also raise the level of tannins occurring in the wine itself.
Dessert wines can be a touchy subject for some, but they have their place. While they may be sweet, they can go with much more than dessert. It just depends on how adventurous you want to be. Some dessert wines go well with appetizers, while others hit all the notes when paired with a more savory dessert, such as a pear tart with blue cheese.
Many wineries and restaurants offer pairing menus highlighting the area's best wines.
For example, San Francisco’s Cultivar pairs its wines with seasonal dishes. Some examples from their pairing menu are:
- Cheese and charcuterie board paired with their 2019 Cultivar Chardonnay Oakville
White Truffle Caesar Salad with the 2019 Cultivar Cabernet Franc, Oak Knoll
Mushroom Risotto with 2021 Caspar Estate Sauvignon Blanc New York
Sliders with the 2019 Cultivar Cabernet Sauvignon North Coast
Steak with the 2018 Cultivar Cabernet Sauvignon, Oakville, or the 2019 Caspar Estate Cabernet Sauvignon
Of course, who says it better than a Master Sommelier from Le Cordon Bleu?
Matthieu Longuere from the esteemed school’s London arm lends his expertise with surprising pairings. According to Longuere, an acidic dish like baked goat cheese or a baby leaf salad pairs well with an equally acidic wine, a New Zealand Sauvignon Blanc. Looking to complement a sweet and sour citrus dish? Longuere says to pick out an off-dry Riesling. Pair a Chenin Blanc with a rich tarte or grab a German wine to enjoy with Asian dishes.
The key to successful pairings is to keep an open mind and don’t try to force a match. For example, if you have always hated a merlot, you’re not going to like it any better with a roast duck and vegetables. Instead, choose a wine that you like and go from there.
