The formal standards of wine and food pairings are very
rigorous, very precise, and do not allow for much creativity. The basic
guidelines follow the traditional color formula, red wine with red meat,
dry white wine with fish and white meat, and sweet white wine with
puddings. Although this system works for some people, it lacks any room
for the imagination. In this era of casual lifestyles, the best wine and
food pairings are the ones’ which you most enjoy. However, some simple
guidelines are helpful.
Whether or not you have decided what color wine you
would like to be drinking, matching the weight or body of the wine to the
food is a good starting point and should take precedence over the color
formula. In addition, be extra cautious with foods or sauces that were
made from wine or wine stock. The general rule is to drink the same type
of wine that the dish was prepared with. But remember to take into
consideration the other textures and flavors in the dish. You neither want
to overpower them, or sell the wine short. The balance should be
complimentary and present both food and drink in a positive light.
The flavors of the food should definitely play a role in
choosing wine. You should decide whether you would like to compliment the
intense flavor of the dish or contrast it with something lighter. The most
common flavor intensities include acid, sugar, and salt. A dish with a
definite element of acid, will usually need a wine with acidity to match,
otherwise the wine will taste flat. Salty dishes may need a touch of
sweetness in the wine. Choose a red with obvious fruit undertones or an
actual sweet white. When discussing the sweetness of a dish, it is hard to
discern the degree of sweetness. The sweetness might come from an integral
part of the dish, or from a sauce or garnish. With the latter, a slightly
sweet wine will compliment the sweetness in the sauce, with out
over-powering the other taste sensations in the dish.
The texture of food is often the culprit of changing the
taste of a wine. Many foods are known to coat the mouth, hindering the
sensitivity of the taste buds. Such foods include certain cheeses, eggs,
chocolate, vinegar, artichokes, spinach, oily fish, and spicy foods.
Although all of these foods have the potential to change the taste of
wine, it is not necessary to eliminate them from the menu. Simply try to
compliment the food with a crisper wine, but remember, with a coating
food, it is probably not the best time to open a cellar treasure, since
the total experience of the wine will be lost.
For novice wine drinkers and experienced connoisseurs,
the best advice is that if you like the food and wine combination, than
you should follow it. It is all a matter of personal taste.
