There is a wide variety of food you have yet to try in a single lifetime. Every culture offers a delicacy that is a treat to the tongue and palate, ranging from the saltiest, sweetest, and even spiciest. However, one liquor that stands above all that is perfect for any meal – wine.
Wine has been a part of our history even before the height of electricity and technology. This drink has been associated with wealth and luxury and has also influenced religion to a certain extent. It is a fermented drink made from crushed fruits, typically made from grapes.
Many people love wine so much that some have studied it from the roots to its complexities. A sommelier or a professional wine steward is knowledgeable and trained about this content. One of which is the study of the perfect pairing between wine and food. With that, here are nine things that sommeliers share about great food and wine pairing.
Red Wine For Red Meat:
One of the most common knowledge about food and wine pairing is that red wine should go with red meat. Red meat is food that is red in color when raw, and even after it is cooked, usually beef and lamb dishes. Red wine is suitable for such types of meats since the tannins in the red wine break down the fat in the meat that releases more flavor.
White Wine for White Meat and Seafood:
On the other hand, sommeliers have agreed that white wine is better with seafood and white meat. White meat is food that is cream in color when raw, and even after it is cooked, most common examples are from poultry meat.
This combination complements each other since white wine has a higher acidity. It is the same way how citrus complements these dishes.
Champagne with a Salty Meal:
Champagnes are all about the fruitiness, sparkling sensation in the palate, and the lingering fragrance, one of the most popular is the Dom Perignon champagne. Given its mild sweetness, sommeliers have recommended this wine variety with a salty meal. For example, try having a glass of champagne with crispy udon to balance out the taste.
Germanic Style Wine for Spicy Meals:
A spicy meal is a food with an undeniably overpowering taste and aroma. These meals are typical in Asian delicacies, which immediately clash and destroy the taste of wines. However, consider trying Off-dry Riesling and other Germanic Style wine with this delicacy as it balances with the spicy flavor of the meal.
Pair Your Wine With the Most Prominent Taste in Your Meal
The prominent taste in your meal is not always because of the main ingredient. Carefully examine what stands out; it may be the style of cooking, seasoning, or the sauce, then go back to the guidelines above.
For example, a Chicken Marsala with its dark sauce is best with red wine, while a Chicken poached in a lemon sauce is best with white wine.
Aim for Balance and Avoid Overpowering of Different Taste
Like any math equations, food and wine should balance and complement each other. The objective is to eat a delicious meal and then cleansing the palate with wine. A mismatched combination between the two might result in an unlovely aftertaste. To do this, go back to the first four guidelines to understand the concept.
Understanding Your Wine
This is an advanced lesson and is ideal for people who have tasted a wide variety of wine. Unlike food where the different taste is easily identified, wine can be challenging to understand because of its components that resulted in its taste. In choosing a wine, remember to consider the acidity, texture, fruitiness, sweetness, tannin level, and alcohol level.
Consider the Maturity of the Wine
Nothing beats a wine that is properly aged. However, again, when it comes to food and wine pairing, it is of different ground. Aged wine is good while enjoying your favorite book or taking a long soothing bath. On the other hand, an aged wine should be matched with a meal that balances out the softened tannins and the delicate taste.
Be Open-minded, Try Out Other Wine Varieties
Don’t be shy and experience the different tastes and aromas brought by wide wine varieties. You might have heard of red and white wine, but make sure to delve deeper. Besides trying common varieties like Cabernet Sauvignon and Chardonnay, why not try some Merlot, Zinfandel, Syrah, or some Riesling, Gewurztraminer and Moscato.
By trying out other varieties of wine, you also widen your choices of the perfect wine for your favorite meal. Remember that even with these guidelines, every perception of taste is unique to every individual. Excellent food and wine pairing depend on every person, a mere guideline is only there to suggest what you can try, but don’t shy away from experimenting on your own.