Pairing Food & Wine

Pairing Food & Wine

When it comes to enhancing a meal, the pairing of wine and food plays a pivotal role in elevating both the culinary experience and the enjoyment of the wine itself. This art, though rooted in tradition, offers ample space for creativity and personal expression. In this 7-part series, we will explore the art of pairing wine and food. In this blog, we’ll explore the foundational principles of wine and food pairing, identify common pitfalls to avoid, and suggest specific pairings that harmonize beautifully.

*Side Note:

I passed my level 3 Sommelier final, with an A- or 90.91%. Super stoked!! Waiting for the pin and official certificate which is nicer than the one I’ve been downloading for the first two levels. Ok back to food pairing…

Foundational Principles of Wine and Food Pairing

Pairing wine with food is not just a matter of taste — it’s about balance, contrast, and enhancement. Here are some key principles to consider:

1. Balance in Weight and Intensity: The intensity of both the wine and the dish should match to avoid one overpowering the other. Lighter dishes, like a delicate fish or salad, pair well with lighter wines, such as Pinot Grigio or Sauvignon Blanc, while richer, heartier dishes, such as a beef stew, call for more full-bodied wines, like Cabernet Sauvignon or Syrah.
2. Complementary Flavors: Similar flavors in both wine and food can enhance each other. A buttery Chardonnay complements dishes with creamy sauces, while a wine with citrus notes might pair well with a lemon-accented dish.
3. Contrasting Flavors: Opposing flavors can create a pleasant balance. A crisp, acidic wine like Riesling can cut through the richness of a fatty dish, refreshing the palate. Similarly, the sweetness of a late harvest wine or Port contrasts beautifully with the saltiness of blue cheese or savory dishes. While these two examples work there are other things to avoid which I will cover in the Common Pairing Mistakes to Avoid section below.
4. Tannins and Fat: Tannins in red wine interact wonderfully with fat in meat, as the tannins cut through the richness of the dish, cleansing the palate. This is why a tannic wine like Cabernet…