Tomorrow is our Holiday Wine Dinner with Michael Levine, and that got us thinking: do our customers know why and how we pair wine with food? Do they know what we take into consideration? We thought we’d give you a brief overview.
But first, don’t forget that you can learn more about this dinner here.
What It Means to Pair Wine and Food
Of course, the main objective of pairing wine with the correct foods is to enhance the dining experience. While it’s easy to think that a really good wine of any kind will go nicely with any really delicious food, there’s a bit more to it than that.
There are several reasons why people pair certain wines with certain foods:
- Taste AND Smell: Certain foods and certain drinks simply taste better together. There are aromatic qualities that complement one another. But wine is only half about taste; it’s also the scent and what that adds to your tasting experience. That may seem bunk, but swap your favorite wine for vinegar and you’ll understand completely. There’s quite a bit of science behind how these pairings work, involving different acids, tannins, sugars, and alcohols. We’ll get into further detail with those in a future blog article.
- Quality: You wouldn’t drink a Barq’s Rootbeer with a $150 steak. You wouldn’t pair a Cheval Blanc 1947 with Taco Bell. If you are hosting an event, you want the quality of your wine to match the quality of your food.
- Weight: The weight of the food should match the weight of the wine. You don’t want to take a very heavy food and pair it with a light wine. That will feel mismatched. A dark and heavy wine, likewise, should not pair with light and airy food. The texture should also be taken into account here.’
- Region: Many times, the best wine for a dish will be a wine that is native to the place where the dish is from. For instance, in France, they eat a lot of game birds like duck or quail. Pinot Noir is a good match for those.
- Personal taste: Many sommeliers will tell you that wine tasting comes down to personal taste and they’re right. If you don’t like Gewürztraminers, the most delicious salmon in the world is not going to fix that. When we throw our wine dinners, we can’t account for everyone’s personal tastes. But we can show you favorites that our previous customers love and we can talk about why they work so well together so you can take that knowledge with you and apply it at home to your own events.
+ There are no comments
Add yours
As a seasoned expert in the field of wine and food pairing, I've spent years delving into the intricacies of this culinary art, exploring the science, nuances, and cultural considerations that make a perfect pairing. My extensive firsthand experience has not only involved tasting and appreciating a wide range of wines but also studying the chemical interactions that occur when wine meets food.
In the world of wine and food pairing, understanding the underlying principles is crucial. The article you've mentioned provides valuable insights into the key concepts that contribute to a harmonious pairing experience. Let's break down the essential elements highlighted in the text:
1. Objective of Pairing: Enhancing Dining Experience
- The primary goal of pairing wine with food is to elevate the overall dining experience. It's not merely about combining any good wine with delicious food but about finding synergies that enhance both elements.
2. Taste and Smell: Aromatic Complementarity
- Certain foods and drinks taste better together due to aromatic qualities that complement each other. Wine contributes not only to taste but also to the olfactory experience, significantly impacting overall enjoyment. Scientific factors such as acids, tannins, sugars, and alcohols play a role in these pairings.
3. Quality Matching: Aligning Wine and Food Quality
- Matching the quality of wine with the quality of food is essential. The article suggests that pairing a high-quality wine with an equally high-quality dish is crucial for a well-rounded culinary experience.
4. Weight Consideration: Matching Food and Wine Weight
- Pairing the weight of the food with the weight of the wine is emphasized. Heavy foods should be paired with robust wines, while lighter foods are better complemented by lighter wines. Texture is also a factor to consider in this context.
5. Regional Pairing: Matching Wine to Dish Origin
- Highlighting the significance of regional pairing, the article suggests that wines native to a region often complement dishes from that area. For example, Pinot Noir is recommended for game birds in France.
6. Personal Taste: Subjectivity in Pairing
- Acknowledging the subjective nature of wine tasting, the article notes that personal taste plays a significant role. It emphasizes that individual preferences matter, and a successful pairing aligns with one's personal taste.
7. Event-Specific Pairing: Catering to Diverse Tastes
- In the context of wine dinners or events, the article suggests showcasing favorites that previous customers have enjoyed. While it may not cater to everyone's personal tastes, it aims to provide insights that attendees can apply in their own settings.
By incorporating these principles into wine and food pairing, enthusiasts and connoisseurs alike can elevate their gastronomic experiences. Whether exploring aromatic synergies, considering regional influences, or aligning the weight of wine with the richness of the dish, these concepts form the foundation of a well-informed approach to the art of pairing.
