Introduction
The right beverage can add to your dish and make the whole experience harmonious. This is an art that requires an appreciation of the dish but also of the drink, to create a result that enhances both. Here is a guide to a half-dozen classic pairings that demonstrate how deliberate and well-judged combinations can make for inspired meals.
Understanding Flavor Profiles
Before we get into specific pairings, let’s go through some basic flavor profiles. Foods can taste sweet, salty, sour, bitter or umami. And beverages are also distinctive in flavor terms acidic, sweet, bitter. The idea is to seek out flavours which complement or contrast in some way.
Classic Pairings
Cheese and Wine
Nothing is a more classic combination than cheese and wine. The fat and creaminess of cheese are both typically counteracted by the acidity and tannins found in wine. For example, a creamy Brie goes with an oaked Chardonnay and hearty Cabernet Sauvignon complements the strength of aged cheddar. The answer is finding that balance of intensity and richness where both cheese and wine sparkle.
Seafood and White Wine
White wine also complements the palate-cleansing flavors of seafood courses such as grilled fish or shrimp. Sauvignon Blanc or Pinot Grigio, with its bright acidity and citrusy notes, is a fitting pair to the delicate taste of seafood that does not ‘drown’ the plate. A meatier fish would likely overwhelm this wine, but the fat (and fattiness) of it hold up quite well with such a light-bodied wine.
Spicy Dishes and Beer
Rice and beers (indian or Mexican food) go very well with beer. The fizzy, cold beer also cools your palate from the spices. A light lager or wheat beer is more fitting for lower doses of spice, while a hoppy IPA can handle underlying heat. The carbonation and maltiness of beer is a great pairing for spicy food.
Desserts and Dessert Wines
Matching skin-tight desserts with vinos: Desserts and dessert wines are usuaully a harmonious ensemble that you can sweetly devour me paired with. For example, a rich chocolate cake is a perfect match with port or sweet red wine while a fruit tart might be paired with Moscato/Riesling. It must have sweetness that complements the dessert without being overbearing, result in good harmony and a pleasant conclusion to the meal.
Tips for Successful Pairings
Intensity Match: Make sure the drink’s intensity matches the dish. Light dish has to with light drink and jazzy food goes with jazzy-breaking-the-sound-barrier-fusion-and-gabble wine.
Care About Acidity: Acidity in drinks can slice through fat and richness, balancing out a dish. A high-acid wine or beer could also clear the palate and make flavors pop.
Try Contrasts: There are times when contrasting flavours can be interesting combinations. A salty cheese and a sweet wine, or a bitter beer and a rich chocolate dessert can surprise and delight.
Keep it Cool: Temperature impacts how the flavors in the beer are perceived. Please make beverages at just the right temperature to develop its delicious flavor.
Creative Pairings to Try
Pasta with tomato sauce and chianti: The acidity of the wine pairs well with the acidity in the tomato sauce, and tannins add weight to what’s often a rich pasta.
Grilled Vegetables and Rosé: Fruity and floral with some herbal notes that will highlight the natural sweetness in the grilled vegetables.
Asian Cuisine & Green Tea: The delicate flavors of green tea match the coplexity of Asian spices wonderfully, offering a clean and refreshing pairing.
Conclusion
Pairing your food to your drinks is a dying art that can really elevate the average meal. Once you grasp the concept of pairing, a waltz can emerge between flavors and combinations that will make eating (and drinking) even more enjoyable. Whether just trying to eat a little healthier, or looking for new recipes that don’t compromise on taste, the perfect combination can make even the most boring meal into one you’ll actually want to enjoy. The sky’s the limit with a little creativity and open-mindedness, taking you on an adventure in taste and sensation.
