Food & Wine Pairing, Wine Pairing Advice

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Not so many years ago, the topic of wine pairing was never much of a conversation item around the water cooler at work. These days, however, with the help of TV chefs everywhere, good food and wines are discussed and evaluated by nearly anyone. Combine this with the blinding speed of the internet, and you have huge crop of amateur wine connoissieurs that have access to information we could only dream about not so many years ago.

I'm not sure when it all started with me... probably with my first glass... but I know I will never stop learning about the complexities of food and wine. There are so many combinations of cuisines and flavors to experiment with, that encourage me to try new wine pairings to best match them. It's always a constant challenge, albeit a tasty one, that has endless possibilities.

Given all the factors that enter into the equation, the old rule of "white wine with fish & poutry, red wine with meat"; is not as hard and fast anymore. Wine and food pairings today are much more diverse, as is the food. "Fusion" cuisine has introduced many things to our menus that were never seen before, or at least by many people. Sweet, coconut flavored Thai dishes or spicy Szechuan can present challenges for even the most experienced wine expert.

The basic golden rule is balance... neither your wine nor your food should be stronger than the other. Choose them to be complimentary to each other. A lightly flavored dish should have a nice light wine, while food with depth and body can handle some of the heavier, more robust wine varieties. Simply think of your wine as a flavor enhancer, just as you would a spice, and strive not to overpower the tastes of either one. This is the one theme that underlies all the other nuances of food and wine pairings, of which there are many... If you achieve good balance, you have covered all the rest perfectly.

For great information on pairing suggestions, wines & vineyard tours, please visit our good friends at www.inetours.com Tell Lee that Kevin sent you :-)

Learn more about wine, and food and wine matching by award winning international wine writer Natalie McLean.

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Each wine variety bares certain characteristics. The following is a simple explanation of those flavors.

Zinfandel has a distinct aroma of cherry and berries, like cranberries, raspberries, or blackberries; Herbs and Spices like peppercorn, cinnamon, clove, juniper berries, lavender, basil and oregano; Subtle flavor hints of chocolate, mocha, truffle, and pecans or walnuts.

Merlot has a distinct aroma of plum, apple, berries, or violet; big flavors of Herbs, Spices, and Vegetables like black and green peppercorn, clove, lavender, tomato, beet, peppers, thyme and sage; Subtle hints of almonds and peanuts, leather, and mushrooms.

Chardonnay has a nice fruity smell of pear, apple, and peach; Some Warm tasting vanilla, butter, and toasted nuts; Vegetable and Herbs flavors like corn, sage and dill.

Cabernet Sauvignon has distinct flavors such as cherry, cranberry, and dates; Nice aromas like mint, hay, morel mushroom, and charred wood; A subtle finish of chocolate, coffee, flowers, clove and licorice.

Gewurztraminer is a sweet wine all over. Definite smell and flavors of pear, litchi, apple, and citrus; Herbs and Spices like vanilla, cinnamon, clove, and lavender; Subtle finishing hints of floral and rose.

More over, classically pairing wines with food can be broken down into vague categories. I mean vague, for pairing wines can at times seems to be either red or white wine, cut and dry. Other times it can go both ways. I believe you should eat and drink what you like. It is all the same as a burger and coke. They taste good together. In essence, it is that simple.

Here are some simple guidelines (not rules) to pairing.

Remember, there are only a few hard and fast rules.

The rest is up to the taster.

Starters and Sides

Green Vegetables - Chablis or Chardonnay

Caviar - Dry Champagne

Quiche - Pinot Gris, Dry White Burgundy, Pouilly Fume

Soups - Clear broth soups do not pair well with wine. Creamy or rich soups pair well with a Dry White Burgundy. Thick earthy soups pair well with a Pinot Noir or Beaujolais

Fruits other than Citrus - Pair with a Riesling, Gewurztraminer, Port, or Sauternes

Seafood

Salmon - White Burgundy, Chardonnay, or Riesling

Scallops - Chablis, Gewurztraminer, or White Burgundy

Cod - White flaky fish pairs better with a red variety such as Pinot Noir or Beaujolais

Clams and Mussels - White Graves, Chablis, Chardonnay

Shrimp and Lobster - Chablis, Chardonnay, White Burgundy

Beef

Any fine red wine such as Cabernet Sauvignon, Burgundy, Bordeaux, Zinfandel, or Pinot Noir

Poultry

Paring can go many directions depending of the preparation. Lighter more subtle preparations pair better with a White Burgundy, Chardonnay, or Chablis. If the dish is heavy and spicy, it will pair better with a lighter fruiter red wine such as Zinfandel, Pinot Noir, or Beaujolais.

Game Birds

Most Game Birds can be served with a robust red wine regardless of it's preparation. If you so desire, a White Burgundy, Beaujolais, Pinot Noir, or Zinfandel also pair well.

Ham and Pork

Fruity Red Wines such as Beaujolais, Pinot Gris, and Pinot Noir pair well with sweeter preparations. For the mild savory preparations, try a dry white wine such as White Burgundy, or Chardonnay. For the highly savory and spicy dish, pair with a big Cabernet Sauvignon.

Lamb

Serve most earthy savory preparations with a spicy red wine such as Bordeaux or Cabernet Sauvignon. For a milder preparation, try pairing with a Pinot Gris, Pinot Noir, Medoc, or Beaujolais. A note to the diner, do not add mint jelly to your lamb. This not only spoils the dish, but wine pairing at this point is of no use. (A Chef's Pet Peeve)

Game Meats

Meats with a heavy game flavor should be paired with a big and bold red wine. Cabernet Sauvignon, Red Burgundy, and Merlot come to mind.

Cheeses

Camembert, Brie, and other soft cheese that is not over ripe pair well with just about any red wine such as Red Burgundy, Zinfandel, and Cabernet

Dutch Cheeses such as Gouda pair well with the above mentioned wines as well.

Milder Cheeses fair better with a fruiter red wine such as Pinot Gris, Pinot Noir, or Beaujolais
Most Blue Cheeses have such intense flavors that a sweet wine is needed just to balance the flavors. A Late Harvest or Ice Gewurztraminer, Sauternes, or Johannesburg Riesling should do the trick. Milder blue cheese such as Gorgonzola pair well with a fruity red wine.

Goat Cheeses in general pair well with a dry white wine. Stronger goat cheese is paired better with a sweeter white wine, similar to the wines paired with blue cheese.

As a rule, red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese do well with a sweeter wine. A little history note: In European Countries it is customary to serve the best wine of the meal with cheese or a cheese course.

Desserts

Pair creamy and fruity desserts with a Sauternes or a fine Barsac. Champagne will suit most desserts of this nature as well. Chocolate desserts, on the other hand, can present somewhat of a challenge. For a chocolate dessert, skip wine all together. Go with a creamy liqueur or a warmed Brandy. I also serve a good Port with a chocolate dessert. If you are not sure, serve Champagne, you can not go wrong with it.

We thank our friends at winethingies.com for this information.

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