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Posts Tagged ‘flavor matching’

WineFoodPairing

“What’s the best wine to pair with this dish?” is a question every wine expert gets asked a little too often.  I have some issues with this question (Of course Aaron has issues with something), but it’s not the fault of the curious wine drinker; the issue lies with how wine experts, so-called wine experts, and wine publications insist that this is an important question to ask.  The problem I have with the question is that it relies on a couple of false assumptions:

1.) That there is a “best/perfect/ideal” pairing for every plate of food and it will be nearly universally agreed upon despite people having that interesting human trait called Preference.  I have debunked this myth before.  In this respect, the curious wine drinker may be better served by asking a wine expert what an interesting or unexpected wine pairing to a dish may be as the result may be much more rewarding.

2.) That wine and food pairing can only go a single direction; as in a wine can only be paired to a food and a food cannot be paired to a wine.  If you are sitting at a table in a restaurant with a discreet list of food items and set wine list, it makes sense to ask the Sommelier or waiter (if you trust they’ve actually tried all the wines) which wine might be enjoyable with the dish you’ve ordered as you are somewhat limited in your options.  But what if you’re cooking at home and you can make whatever you want, how you want it?  Well, that’s when things get interesting.

In previous posts I have explored what wine and food pairing really is about instead of the romantic notions of “classic” pairings that aren’t really based on anything except tradition (Cab Sauv w/ Steak, Syrah w/ Lamb).  When people give recommendations outside of these traditional pairings they usually focus on flavor matching, meaning if you have a dish with red fruits in it, they’ll pick a wine that has red fruit flavors.  Most of these recommendations don’t get down to the molecular level where things really get interesting, but at least the wine drinker starts to connect why they are enjoying something and developing the skill to be able to find new pairings themselves.

The other aspect of wine and food pairing which is so very slowly being utilized by experts is flavor balancing, but an aspect of it has been the sole focus of wine and cheese pairing for decades.  If the wine is a bit bitter or astringent, balance it in the food with acid and/or salt.  And cheese pairings! If it’s a creamy, fatty cheese, pair it with a wine that has higher acidity.  But again, a person’s preference plays into this as well so it’s better to explain what happens when you mix and match as a pairing that tackles the harsh tannins of a particular wine may be thoroughly enjoyed by someone not fond of the cotton-mouth feel, but frowned upon by someone who does.  In this respect, “Balance” is somewhat subjective, but helping someone discover how salt and sour tastes fit on one side of the metaphorical scale and sweet, bitter, and umami are on the other will assist them in figuring out what sort of balance they are looking for.

Taking these things to account, it’s important to remember that wine and food pairing needn’t be a unidirectional exercise.  If you have a wine that has notes of lime in it, why not add some lime zest to the dish you are preparing?  If the wine is a bit flat and lacking some acid, why not add a bit more acid to the dish you are preparing to give the wine some life? Wine and food pairing is, to use a math/programming term, recursive which creates an infinite loop of enjoyability.  This is why gastronomes don’t necessarily care whether they take a bite or sip first, they just know that it needs to be followed by the other to find true satisfaction.

So if you are a curious wine drinker, the next time you feel compelled to ask a wine expert which wine you should pair with a dish, instead ask one of the following questions:

  1. What would be an interesting or unexpected wine pairing with this dish?
  2. I really like the [your favorite part of the dish] in this.  What wine would highlight that aspect of it?
  3. I have this wine [indicate in a grand gesture ala a magician revealing a trick] and this dish [twirl a fake mustachio or real one if you have it].  What could I do to the dish to really tie the wine to it?

And if you are a wine expert, do your best to keep your preferences in check and turn the “best wine pairing” question into one of the above.

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