Wine Pairing Basics

We all know that food and wine were meant to be together, but not all combinations are ideal.  It can be quite daunting to try to find that “perfect pair”, but here are some basics guidelines:

  • Match the overall quality and intensity of the food and wine 
  • Decide whether to complement or contrast the flavors
  • Wine and food from the same region are usually complementary
  • Acidity in wine can cut through fatty foods and balance out saltiness
  • High tannin wines can over power delicate flavors, but also cuts through fatty foods
  • Spicy food can be alleviated with a sweet wine, while high tannins will increase the heat sensation

I was able to put these ideas to the test the other night in my sommelier class with seven different pairings.

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  • Goat Cheese with 2015 Cailbourdin Pouilly Fumé, AOC Loire Valley, France    
    • This pairing neutralizes some of the acidity in both the cheese and the wine, making the cheese seem even creamier.         
  • Grilled Chicken with 2013 Faiveley Mercurey, AOC Blanc Clos Rochette, France  
    • The light oak on this Chardonnay accentuates the grilled flavor on the chicken.
  • Duck Breast with 2014 Lynmar Pinot Noir, Russian River Valley AVA, California   
    • The acidity cuts through the fattiness of the duck and the earthiness of the Pinot complements the gamey flavor of the duck.
  • Roast Pork with 2011 Rocca di Castagnoli Chianti Classico, DOCG Tuscany, Italy 
    • The fruit in the wine brought out some nice flavor in the pork.
  • Seared Ham with 2015 J.H. Selbach  Riesling Spätlese, QmP Mosel, Germany
    • The subtle sweetness of the wine was delicious with the salty ham.
  • Foie Gras with 2009 Castelnau de Suduiraut Sauternes, AOC Bordeaux, France
    • This sweet wine brings out some of the saltiness of the foie, and the foie balanced out the sweetness of the wine.
  • Roquefort NV Graham’s Six Grapes  Ruby Port, Porto DOC, Portugal 
    • Another sweet-salty combination, that smoothed out the blue cheese and highlighted the richness of the port.

Overall, each person has slightly different tastes, but when you do find a “perfect pair”, it is delicious.

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