Food and Wine: Pair Them Strategically To Get the Best Out Of Them
Fine dining is never complete without the accompaniment of fine wine.
But when you serve wrong food with the wine or the vise versa, the outcome can be unsavory.
Read this article to learn about the art of food and wine pairing and host the hottest and most happening wine party of the season.
Today it is the mixed and multi ethnic fares that rule the taste buds of the party hoppers and party throwers alike. The variety of wines across the world is also more readily available today than it used to be even a decade ago. As such the traditional notions about food and wine pairing are taking backseat, while the imagination and experimentation are becoming the guiding force in the art of food and wine pairing.
Before you proceed, here are some practical tips to help you pair the food and wine rightly and artistically:
Always remember: your objective should be to create a balance between the food and the drink. They should complement each other without trying to be more overpowering than the other.
Before serving the wine with just any food, keep this point in your mind that while you drink wine without food it tastes different and when it is accompanied by certain foods, it tastes different altogether. This is because, wine plays the same role vis a vis foods as the spices—wine contains such substances as acids, tannins and sugars that changes the taste of foods by interacting with them.
Try to discover the similarities and contrasts of flavor, and taste to create imaginative wine and food pairing.
The balance is best maintained when you serve light-bodied wines with lighter food and fuller-bodied wines with sinful calorie rich dishes.
Also try to create a sweetness balance between foods and wine. Don’t pair the wine with a food that is sweeter than wine. As for example, chocolate and Cabernet Sauvignon makes a good pair.
Complement the Hotter foods with sweet dessert wines—-Thai dishes and Sherry make very creative food-wine pairing.
Lastly follow the classic European style and reserve the cheese serving to be paired with the wine. Serve mild cheese with red wine, the cheese with sharper taste should be served with sweeter wines. Pair a glass of Cabernet, Zinfandel or Red Burgundy with soft cheese like Camembert and Brie.
Don’t get a bore by following too much grammar that demands serving of red wine along with red meat and white wine with fish and poultry. Break the rules and make room for creative experimentations; express your passion and announce your personality by introducing innovation in pairing food and wine.
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