A sensation of harmony on the palate. This is the objective we are undoubtedly looking for when we talk about pairing wine and food, trying to achieve a uniform perception. The sine qua non condition: they don´t loose the personality of either of the both elements. We will seek to enhance the singularities and strong points of both.
We must start from a simple premise: it´s much more difficult for a wine to spoil a dish than the other way round.
Although we could adopt a methodology as complex as we could imagine, we have decided to propose a basic system on which everyone can develop their own variations.
Identifying negative ingredients for wine
vinaigrettes: acetic acid is highly unstable and can result in a very sour mixture.
ice cream: due to the difference in optimum temperature.
bitter chocolates: they accentuate the tannins of the wine too much, making the pairing very bitter.
Excessive salt: over-expose the tannins in the wine, making the wine pairing coarsely bitter.
Analysis of the ingredients.
- raw material
type of cooking
The equation must give us a balanced result. Light smells and flavours in the wine will be paired with similar or complementary characteristics in the dish. Thus, the persistence of flavour and/or smell in the wine can accompany a dish that possesses this quality. Or maybe complement a dish whose common characteristic is more limited. We should pair similar intensities and types. For example, a floral or fruity white wine with a dish rich in light smells. Thus, a very light wine will not go well with a too spicy dish.
This is why we could establish certain GUIDELINES that will lead us to a practical result.
⟹ the most seasoned dishes require a fresh wine that helps to alleviate thirst.
⟹ root vegetables and tomatoes, which release methanoic acid that makes the wine much more acidic.
⟹ rustic cooking goes well with strong red wines.
⟹ spicy dishes are best paired with beer, as these seasonings destroy the aroma and flavour of the wine, no matter how old it is.
On the type of wine:
fresh red wines: river fish, cold meats or mild cheeses.
medium red wines: roast poultry, lamb, stew, mild stews.
strong red wines: red meats, traditional long-cooked stews, mature cheeses.
light dry white wines: freshwater fish, scallops, fish pastas.
full-bodied dry white wines: lobster, crab, turbot and light chicken stews.
semi-sweet white wines: fruity desserts
sweet white wines: not too sweet desserts
sweet wines: contrast (between sweet and salty) and are a fantastic complement to strong smoked or “blue” cheese.
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