Food And Wine Pairings
January 9, 2008 | Filed Under Wine and Food | 2 Comments
Secrets of Making Correct Food and Wine Pairings
The selection of appropriate food and wine pairings was at one point an art practiced only by the gourmand, the Maitre d’or, the sommelier at your favorite expensive restaurant.
Today the choices of wine in the grocery and wine stores across the world are incredible.
It is in fact possible to make food and wine pairings using almost any good quality wine and well prepared food.
However, many folks still regard it as important to only combine appropriate wines with certain foods.
A Food Selection With Appropriate Red Wine
Red wine is said to enhance the flavors of the food and in most cases, provide a set of supporting not overpowering tastes to your meal. Red wines are described in terms of body, depth of color, smoothness and mix of tastes and tannins.
Cabernets and merlots are red wines that should not bite when they go down and should be soothing to the palette. It is for these reasons that the traditionalists favored food and wine pairings that combined these red wines with red meats such as beef, and exotics such as ostrich and emus.
Other red wines that are usually paired in this way, are varietals from Spain, such as the Rioja and the red Bordeaux’s from France and some of the Tignanellos from the Tuscany region in Italy. Of course not all red wines should be thought of in this way.
There are many red wines today that are more sweet or lighter in nature. Food and wine pairings for Texas red, Beaujolais Nouveau or a Valpolicella can be extended to almost anything you eat. These wines are often drunk a little chilled, and can add to any meal.
Roses can also be included in this category and outstanding food and wine pairings with a good Rose are easy.
The other most frequently drunk of Italian wine in Italy is the Chianti. It has been said that the right Chianti can be paired with almost any food and it is truly hard to argue that there is food and wine pairing that is wrong for good Chianti.
However, there should be a warning on the label, bad Chianti ranks among the worst things anyone can imbibe. If you are serving up a grand meal, make sure that you choose a good Chianti or the occasion will be a real disaster.
Food Selections With White Wine
Food and wine pairings for white wines are traditionally very broad. Often lighter and crisper in taste, many white wines can be used at all stages of a meal, depending on your palette and taste.
Common main course food and wine pairings for white wine include Chardonnays with fish, poultry and roast pork. As deserts are offered sweeter desert wines such as a Sauterne.
In fact, as with red wines there are perhaps no food and wine pairings that are bad if good choices are made. Wines such as Fume Blanc, or Cabernet Blanc or even a good Chablis or German wine can be served with any food.
In conclusion, who is to say what is right and wrong, as long as the particular food and wine pairing provides a pleasant eating experience.
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