Wine and food pairing
In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
The early history of wine has its origins as another dietary staple and a beverage that was often more sanitary than the local drinking water supply.
[1] Many pairings that are considered "classics" today emerged from the centuries-old relationship between a region's cuisine and their wines.
In Europe, lamb was a staple meat of the diet for many areas that today are leading wine regions.
In contrast, hard cheeses such as cheddar can soften the tannins in wines and make them taste fuller and fruitier.
The origins of this recent phenomenon can be traced to the United States in the 1980s when the wine industry began to advertise wine-drinking as a component of dining rather than as just an alcoholic beverage meant for consumption and intoxication.
Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming the other.
Cheeses come in a wide range of flavors and textures, and it is important to consider the qualities of each in order to choose the right wine to pair.
Creamy cheeses with a bloomy rind, like Camembert or Brie, will go beautifully with a traditional method sparkling wine, like Champagne or Cava.
The acidity of these wines cuts the richness of the cheese, while the yeasty autolytic aromas and medium body complement the creaminess of the latter.
Semi-soft cheeses like Gruyere are best with full-bodied white wines with some oak age, like a Meursault or Viognier.
Master Sommelier Evan Goldstein notes that food and wine pairing is like two people having a conversation: "One must listen while the other speaks or the result is a muddle".
This means either the food or the wine will be the dominant focus of the pairing, with the other serving as a complement to enhance the enjoyment of the first.
[7] After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast.
The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce.
Though individual sensitivity to the different taste "senses" can vary, wine experts will often recommend pairings based on these more objective measurements rather than the more subjective concept of "flavors".
These three tastes can each be identified with a primary component of the wine-tannins (bitter), residual sugar (sweet) and acidity (sour).
[7] Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors.
In wine there are three main acids that have their own associated flavors – malic (green apples), lactic (milky) and tartaric (bitter).
In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through the heaviness and be a refreshing change of pace on the palate.
It can serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spices, e.g. in Thai or Sichuan cuisine.
Tannins are normally derived from the skins, seeds, and stems of the grapes themselves (leached out during the maceration process) or from contact with oak during barrel aging.
The dry tannins also serve as a cleansing agent on the palate by binding to the grease and oils left over in the mouth.
Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors.
[2] Beyond the basic guidelines listed above, food pairings can dive even further into matching several layers of texture and flavors.
It can also refer to using particular herbs and spices perceived in the wine (such as rosemary in some Cabernet Sauvignon) and adding them to the dish as an ingredient.
