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THE
BASIC WINE PAIRING RULES
The most important elements to pay attention to
in pairing wine and food are the acidity, tannin, alcohol,
and any overt wood flavors in the wine.
PAIR THE WINE TO PERSONAL TASTE-- know your
guests personal taste in wine. If your guests only drink red wine
consider matching red wine --even to fish.
MATCH THE WEIGHT AND TEXTURE OF THE FOOD TO THE
WEIGHT OF THE WINE -- In
food and wine pairings, the most basic element considered is "weight"-the
balance between the weight of the food (a heavy, red sauce pasta
versus a more delicate salad) and the weight or "body" of the
wine (a heavy Cabernet Sauvignon versus a more delicate Pinot
grigio).
heavy food with heavy wine --light dishes --light
wine -- heavy wines will overpower light wines... heavy dishes
e.g., will over power light wines --examples e.g., pizza with
proscuitto... or poached filet of sole ...
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Lighter whites Pinot gris, Pinot blanc,
Riesling, Sauvignon blanc, Chablis, Champagne and sparkling
wines, Gruner Veltliner, Vinho Verde
Medium
to heavy whites Oaked Sauvignon blanc, Alsatian wines,
Albarino, White Bordeaux (Semillon), White Burgundy, Rhone
whites (Viognier, Roussanne, Marsanne), Tamaioasa Romaneasca
and New World Chardonnay
Lighter
reds Beaujolais, Dolcetto, some Pinot noir
Medium
reds Chianti, Barbera, Burgundy, Chinon, Rioja, Cabernet
franc, Merlot, Malbec, Zinfandel, some Pinot noir
Heavier
reds Syrah, Brunello di Montalcino, Cabernet Sauvignon,
Port, Barbaresco and Barolo
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MATCH
FATTY FOODS WITH HIGHER TANNIC WINES --
IF
USING A SAUCE -PAIR THE WINE TO THE SAUCE. --
IF
NO SAUCE IS USED PAIR TO THE PROTEIN USED -- See notes on
xxxx
-- Cabernet almost never goes with fish... the exeception is monkfish
which needs to be prepared with mushrooms and red wine.
--Fatty meat dishes go well with tannic wine
-- well done meats or stews with lower fat content go with red
that has low tannins
A good red wine has everyting to do with the fat content,
which involve both cooking style and the nature of the beef itself"
The best match for game birds pinot noir -- pinot noir from france
was made to match game birds such as quail pigeon and duck
--Poached fish is best served with white wine
--Fish with skin on and grilled or seared works with white or
red wine
--Avoid oaked white wines with raw fish
PAIR
SWEET DISHES TO WINES THAT ARE AS SWEET OR SWEETER --
PAIR
ACIDIC DISHES WITH ACIDIC WINES -- Wine should be equal to
or more acidic than the dish.
PAIR BY COLOR --
SPICY
FOODS REQUIRE A SWEETER WINE --
CONSIDER THE LEVEL OF SALT IN THE DISH --
Rember first that salt will magnify flavors, but too much and
salt is all you taste. Salty dishes require a crispy wine with
high acidity, some sweetness and low tannins. see
notes from the experts.
ALTERNATIVE
WINE PAIRING APPROACHES
PAIR
TO SIMILAR FLAVORS
Pair for the overall flavor of the dish --whatever
the 'main ingredient' may be. This is often the case for Asian
dishes.
COMPEMENT OR CONTRAST
After considering weight, pairing the flavors and
texture can be dealt with using one of two main strategies complement
or contrast.
References
Wikepedia
wine and food pairing
Acids in
wines
The
acidity of wine -- By Alexander J. Pandell, Ph.D.
Wine
and food pairing from Kendall Jackson Winery
Mastering
the art and sicence of food and wine pairing
World’s
Best Sommelier vs. World’s Worst Customer
7
Rules for Perfect Pairing -- Food and Wine
Food and
Wine Pairs from Gayot
Red
Wine and Fish -- Star Chefs
Taste
Molecules
Wine Aroma
The Wine Doctor
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