Pairing Wine & Food
Have you ever heard the phrase, “wine is food?” Personally, I am a firm believer of this. The main reason being - when wine is when paired well, it makes food taste better, and vice versa. One of the most memorable aspects of enjoying a great dish is pairing it with a wonderful wine.
Here are some important factors to consider:
WEIGHT
When pairing wine with food, it is important to consider the weight of both the dish and the wine. In most cases, you want the weight of both to be similar (a gauge I like to use to determine weight of wine is milk: skim = light-bodied, 2% = medium-bodied, and whole = full-bodied).
example - a rich and juicy Ribeye would pair well with a full-bodied Cabernet Sauvignon, while a light preparation pan-seared shrimp would pair better with a crisp Sauvignon Blanc.
FLAVOR PROFILE & INTENSITY OF FLAVORS
It is also important to consider the general flavor profile and the intensity of the flavors in both the wine and the food. Generally, the flavors should be harmonious with each other, rather than be in competition. You can consider the weight of your wine and food, presence of fruit, spice levels, food preparation (was your food sauteed, roasted, fried, etc?), presence of sweetness, acid levels, salinity levels, and so much more! Once you have assessed the flavor profiles you’re working with, use the next two sections to choose the perfect pairing.
ACIDITY
Acid is present in all wines (one of the 4 components of wine), and is key to enhancing the flavor of food. Knowing this, selecting the ideal foods and dishes can create a memorable experience. High acid wines, because they are lighter in body, pair well with light to medium-bodied foods. The acidity creates a crisp brightness in the wine that refreshes your palate and cleanses the oiliness from the food. You will know acidity in a wine is prominent when it makes your mouth water, or makes you swallow more. In the exchange with food, high acid wines tend to become a greater part of the food experience as they enhance the flavor of food more. White wine generally has more acidity than red wine, and cooler climate wines have more acidity than wines grown and made in moderate to warmer climates; certain dishes and sauces have elevated acidity as well. Here are some examples:
White wines higher in acidity: Sauvignon Blanc, Riesling, Pinot Gris, Arneis, Assyrtiko, Albarino, Chenin Blanc, Chardonnay (from cooler climates)
Red wines higher in acidity: Pinot Noir, Gamay, Barbera, Dolcetto, Nebbiolo, Cabernet Franc
Foods high in acidity: fish, shellfish, vinaigrettes and citrus based sauces
CONTRASTING VS COMPLEMENTING
Is your pairing a contrast or compliment? A contrasting pairing creates balance by contrasting tastes and flavors (this is different from competing flavors).
example - Cacio Pepe paired with an Arneis from Piedmont. The crisp, high acid, citrusy Arneis contrasts the creaminess of the dish creating a cleansing effect.
A complementary pairing creates balance by amplifying shared flavor compounds.
example - is raw oysters with a Sauvignon Blanc or Muscadet. The salinity, minerality, and acidity is present in both.
MOST IMPORTANT - Don't be afraid to experiment and try new pairings - sometimes the most unexpected combinations can be a pleasant surprise to the palate!
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