For years wine experts and hardcore enthusiasts have always had certain rules when it came to pairing food and wine together to create the greatest flavor complement to each other. However, in recent years, the rules have become more lax as wine has enjoyed an insurgence of popularity with a more global audience.
Food and wine pairings for the most part is not rocket science but rather a study of complementary contrasts. For a wide variety of foods, there is no right or wrong definite wine answer but rather a matter of preference of one type over another. However, with that said, there are certain food and wine pairings that simply clash due to the chemicals found in each.
Rules to Eat and Drink By
If you focus on the wine first, you should really concentrate on the structure and body rather than how it tastes. For instance, choosing a medium-bodied Chardonnay with a subtle oak undertone will go with a wide range of foods whereas a heavier Chardonnay with a rich, buttery texture would not.
In a food and wine pairing, you do not want to match a delicate, light dish with a heavy, full-bodied wine. Learn to love the acid content in wines as it can be a great match to rich sauces, cheeses, fried foods and fish. Another great food and wine pairing is the matching of a tart vinaigrette or sauce with a tart tasting wine.
When eating a dish that is high in fat content, pairing a more astringent wine high in tannins is a great match as the biting taste of the wine cuts through the heaviness of the fatty food. One of the most important rules in a food and wine pairing is not upstaging either the food or the wine. For instance, if you have an amazing wine vintage that you are anxious to show off, do not pair it with a food dish that is elaborate. Instead, an uncomplicated entrée is the perfect showcase for a fabulous wine.
Unspoken Rules
The general consensus for food and wine pairing is that if you have a red meat being served, you complement it with a red wine. For fish, seafood light chicken dishes and even some pork entrees, the wine should be white or even a Riesling or zinfandel. The basic rule of thumb is that if you have a heavy entrée, you do not serve a heavy-bodied wine as that will overwhelm the stomach and tastebuds.
Basically, with food and wine pairings, you do not want a battle of flavors and textures between the two as that detracts from the entire dining experience. Choose a simple wine for elaborate culinary efforts and a more complex wine for simpler fare.
