How to Conduct a Symphony of Flavors: A Beginner’s Guide to Wine and Food Pairing
“One cannot think well, love well, sleep well, if one has not dined well.” ~ Virginia Woolf
Here’s how I understand eating vs dining. Eating is a basic function of life. Its survival, often done alone for sustenance. Dining is something more. It’s done with others, communal. This is why many cultures give thanks and express gratitude before a shared meal. It’s also why no significant relationship ever ended over an excellent food and wine pairing.
Introducing the fascinating realm of wine and food matching, where the perfect match can take your dining experience (and relationships) to new levels. As a keen taster and enthusiastic wine aficionado, I’m thrilled to walk newcomers through the fundamentals of matching wine to different foods. Here’s a delectable trip that will awaken your senses and deepen your understanding of the complex relationship between wine and food.
Understanding the Basics
Pairing wine and food is an art, but it doesn’t have to be intimidating. Start by considering the basic flavor profiles of both the wine and the dish. A harmonious pairing should complement and enhance the overall dining experience, creating a balance that delights the senses. If you know how to coordinate an outfit, use this confidence and project it into a confidence that explores food and wine pairings.
Consider Intensity
Match the intensity of the wine with the richness of the dish. Light-bodied wines, such as Pinot Grigio, Vermintino, or Sauvignon Blanc, work well with lighter fare like salads and seafood, while heartier reds like Cabernet Sauvignon, Cabernet Franc, Shiraz or Merlot pair beautifully with robust dishes like grilled meats and pasta.
Balance Acidity
Pay attention to the acidity levels in both the wine and the food. Crisp, acidic wines like Champagne or Albarino can cut through the richness of creamy dishes, while a zesty Sauvignon Blanc can complement the tanginess of citrus-infused cuisine.
Pairing with Sweet and Spicy
When it comes to spicy dishes, opt for a slightly sweet wine to cool the heat, such as a Riesling or Gewürztraminer. Conversely, a spicy red like Zinfandel can stand up to bold, flavorful barbecue or chili.
Exploring Classic Pairings
Let’s now explore some traditional wine and food combinations that are ideal for beginners:
Chardonnay and Buttered Popcorn
The buttery notes of Chardonnay complement the richness of buttered popcorn, creating a delightful contrast of textures.
Sauvignon Blanc and Goat Cheese Salad
The crisp acidity of Sauvignon Blanc cuts through the creaminess of goat cheese, making it an ideal match for a refreshing salad.
Pinot Noir and Grilled Salmon
The subtle flavors of Pinot Noir enhance the natural taste of grilled salmon, creating a harmonious pairing that is both elegant and satisfying.
Cabernet Sauvignon and Steak
The bold tannins of Cabernet Sauvignon pair wonderfully with the savory goodness of a perfectly grilled steak, creating a classic combination loved by many.
There are no hard and fast rules when you set out on your wine and food matching journey—personal choice is a major factor. Like any relationship, try something that surprises and delights! The secret is to try new pairings, find pairings you love making, get feedback from the pairings from those with whom you dine, and most of all, enjoy the journey.