Matching food with wine is the simple concept of associating what you drink with what you eat, with the ultimate goal of amplifying the sense of pleasure generated from the simple act of eating. This guide is exactly what you need to get started.
Terminology you need to know
Tannins:
are responsible for that astringent, bitter taste you get in the mouth after a sip of red wine. When describing a wine, you can go from harsh (a lot of tannins) to smooth (less, more integrated tannins).
Acidity:
Makes a wine crisp and fresh. Lots of acidity = sharp; zero acidity = flabby.
Body:
Refers to the actual structure of the wine, its persistence in the mouth and concentration of flavours. Full-bodied wines are described as powerful or bold, the opposite is light or easy-drinking.
Understand the basic tastes
The best way to learn about pairing wine and food is to focus on simple, clean flavours. To facilitate the concept, identify the main ingredients and try to put them under the following descriptors: sweet, salt, acid, fat, bitter or spicy.
A juicy piece of meat, grilled to medium rare, goes under “fat” and “salt”. A curry obviously goes under “spicy”, but may also have a certain degree of “sweet”. Remember that intensity of the specific descriptor plays a crucial role, but we’ll talk about that in the next section.
Regarding wine, just follow these simple rules:
- Whites, rosés and bubbles are fresh (more acidity)
- Reds are powerful and sometimes bitter (more tannins)
Intensity matters
We touched on this idea before but let’s get more specific. Certain ingredients have a strong, dominating taste, while others are delicate and light. Again, start with clean, simple flavours you are familiar with.
Spicy food for example, is usually very intense and can leave a persistent aftertaste in your mouth. On the other end of the spectrum, white fish is extremely delicate in flavour and can be easily overpowered by a stronger component, like garlic or coriander.
The same goes for wine. A barrel aged red, such as Bordeaux for instance, can be quite bold and powerful in flavours, while Pinot Noir is typically lighter. Every grape variety has its descriptors.
Balance is key
Have you ever had French fries without salt or ketchup? And what about a salad drenched in vinegar? Pairing, like everything in life, is all about balance.
There are very few rules when it comes to pairing wine with food. Sometimes what looks like a funky combination can actually turn into pure joy. Like fried chicken and Prosecco, for example.
Getting creative is what makes pairing fun, but harmony of flavours is what makes it successful. High-alcohol, full bodied wines are best enjoyed with rich, flavoured dishes, while lighter wines go well with more delicate food.
Pairing methods
This is when pairing starts to get seriously fun. Now that you’re familiar with the basics, you can really start matching food you enjoy with wines you like to drink. To get started, just follow these simple guidelines.
Professionals like to talk about a multitude of pairing methods, sometimes making it sound very complex and giving the impression you actually need to be a true wine connoisseur in order to create a winning combination.
The reality is that every pair comes down to one of these two categories: contrasting or congruent pairing.
Contrasting Pairing
It is based on the idea of balancing opposites. The most iconic of all pairings for instance, is Champagne and oysters. In this case the acidity of the wine cuts through the creaminess of the oyster, maximising the flavours of both food and drink.
Any crisp white wine – such as Chablis, Champagne or Muscadet – is usually great with greasy, fried food for the same reason. The sharp acidity of the wine cleans the palate from the oily aftertaste of the food, leaving your mouth fresh and ready for the next bite.
Congruent Pairing
It’s the concept of matching wine and food with the same taste profile. Think about spicy food for example, like Thai or Indonesian. In this case, the exotic flavours of this cuisine will match perfectly with red wine with a dominant “spice” descriptor, such as Syrah or Cinsault.
The Right Approach
The right approach to matching wine and food is to try many different combinations and go with your personal taste. The following list will help you clarify the basis of pairing, starting from wine style, taking into account ingredients as well as preparations.
STRUCTURED RED
If you choose to drink a bold, structured red wine – such as Barolo or Bordeaux – your best friend will definitely be beef. You’ll find that the taste of a steak or a stew is greatly emphasised by a wine of this kind. The flavours become very harmonious and long-lasting in your mouth.
Keep in mind that structured wines like these will most likely need some time to open up. The best way to enjoy them is to take your time and maybe open the bottle a couple of hours before pouring them.
LIGHT RED
These wines will go very well with white meats, pork or even grilled fish. Try an entry level, unoaked Pinot Noir with tuna steak or a young Nebbiolo with pork sausage or turkey.
The floral, elegant notes of easy-drinking reds are always a perfect match for dishes with a softer taste.
CRISP WHITE
Fish, shellfish, even veggies are great pairings for fresh whites. It can also be a rosé, if its acidity is up to the task. The general rule here is that what you drink must be more acidic than what you eat with it.
Try Chablis with any white fish (like seabass or sea bream) for a romantic dinner, or Sauvignon Blanc with Cesar salad for an easy lunch with friends.
STRUCTURED WHITE
Whites with structure can be very complex in taste. A good choice in this case would be to match the complexity with a soft cheese or to go for cleaner flavours, such as crab, lobster or even roasted chicken or turkey.
Try white Burgundy or Marsanne-Roussanne blends from the Rhone with any of these dishes and you won’t be disappointed. Also, avoid pouring them ice cold, as they become more expressive at a slightly higher temperature (10-13° C).
SPARKLING
Their acidity and freshness makes them very tasty but sometimes hard to pair. Try shellfish with Champagne or Franciacorta if you want to impress someone. Prosecco or Cava with any salad for a summer snack.
These guidelines should already be enough to lead you on the right path when it comes to pairing food and wine. Again, the best way is to start with food you already know well, a traditional dish or something you really like to cook and serve to your friends or your partner.
FAQs
Why do you pair wine with food?
The ultimate goal of pairing is to emphasise the flavours of your meal, be it a simple picnic or a dinner at a Michelin starred restaurant. Pleasure, enjoyment and fun is what it’s all about.
Which consideration is typically most important when pairing wine with food?
Your personal taste is definitely the most important thing. Always start from what you like to eat and drink. You will discover new flavours and tastes even pairing food and wine you are already familiar with. Be creative and trust your instinct.
How does wine enhance food?
The combination of flavours given by a well-thought pair of wine and food is simply something you have to experience to truly understand. It is not the simple addition of one flavour to another, it’s the creation of an all new symphony of sensations.
