THE TRICK OF FINDING A MATCH BETWEEN FOOD AND WINE

FINDING THE PERFECT MATCH BETWEEN FOOD AND WINE

A gentleman should understand something about wines and foods so here are a few notes of my experience that I hope will help.  In general, lighter white wines, such as Lugana, Pinot Grigio, dry Rieslings, and un-oaked Macon-style Chardonnays standout when married to lighter tasting  foods or these wines can be simply drunk on their own as a appetizer before a meal opening your tastebuds to the marvels that will follow. The more intense flavored white wines like Gewminer, Gruner Veltliner, and some exotic, structured Sauvignon Blanc wines also stand out on their own. However, these full-flavored white wines will also enhance the flavors and experience of spicy foods, including Asian cuisines, Mexican dishes, and even very strong crusted cheeses often having a better marriage to them than the big bold red wines.

It is amazing how many foods can similarly be capable of being complemented both red and white wines. Poultry for example can be easily married to with Chardonnay, Pinot Blanc and other white wines as with Pinot Noir, Merlot, or some of the finest red Bordeaux one can muster to the table depending on the herbs spices and sauces used to give it exquisite flavors. The same can be said for veal, pork, ham, rabbit, and a wide variety of vegetarian fare. The richness of the sauce and the choice of ingredients therein shape our preferences as to whether to serve white or red with a certain type of food, but both extend a warm welcome.

Hopefully the following guidelines can help you find your perfect partnership forming a happy marriage for whatever occasion you have chosen:

Seafood

Seafood is one area that seems to gather the greatest discussion amongst the wine connoisseurs as it always instigates a bit of controversy. Generally, we are told that white fish tastes better to us with white wine, unless a strong tomato based sauce accompanies it. Frequently, we have found that tannic red wines tend to lose their focus and taste steely in the company of white fish, even salmon, and add little to the flavor of the fish. For this reason, avoid pairing Cabernet based wines, Chiantis, full-bodied Merlots and Syrahs, and most other red wines with seafood, including shellfish. However, tuna, salmon, and a few full-flavored fish make splendid companions to light reds like Pinot Noir. Occasionally, full- bodied, low acid wines like Cote du Rhone and Chateauneuf-du-Pape, so I sometimes suggest them as a good match. My main idea here is if wine is used in the cooking process, find another that compliments its new flavors after the food is cooked. Using the same wine may be over powering, remember you wish to marry not combine.

Beef, Lamb & Game

Beef, lamb, and game by nature of their rich flavors generally get the nod as the preferred accompaniments to red wine, if for no other reason than the tannins in red wine cut through the fat and muscle of the meat, releasing additional flavors hidden in the food. Also, the body and flavor of most medium to full-bodied reds can match that of meat, something few white wines seem to do as well. Moreover, our basic philosophy on meat and red wine gravitates to the old adage that the better the meat, the greater the red wine.

Pizza, Pasta, Vegetables and wine and cheese pairing

When marrying wine and foods of the family of pizza, pasta, and vegetables it is preferred by many connoisseurs and myself to choose a dry white, whereas with cheeses a strong red brings forth the deep flavors but again consideration of the herbs, spices, sauces, style or toppings must be considered. However, what may surprise some serious wine drinkers, particularly red wine aficionados, is the growing consensus that cheese is often enhanced as much by white wine as red. This is particularly true of crusted cheeses, like Brie and Camembert. In my opinion, red wine favors soft and semi-soft whole milk cheeses. Goat cheese can be interesting with both red and white wines.

Fruits and Desserts

Nothing can polarize a panel quite like exotic fruits, rich and light desserts in the company of wine. Nonetheless, red wine and chocolate certainly has its adherents, with Cabernet Sauvignon, Syrah, and Zinfandel getting the nod as the most enjoyable accompaniments to the world's most beloved confection. With other sweets, personal choice certainly reigns supreme, with a consensus often difficult to attain.

With any choice you make I suggest the best way to form that perfect marriage of food and wine for your taste buds and those of your companions is to take the time to experiment, for the simple reason that experimenting with pairing wine with food is fun. A time spent preparing and tasting foods and wines can be an experience never easily forgotten. Besides, no one can really enjoy another's palate or tastes so be daring and enjoy!