The Art of Food and Wine Pairing

Sense that detects types of chemicals that touch the tongue.

Food and wine pairing is an art that enhances the dining experience. When done correctly, it can elevate a meal to new heights. This unit will introduce you to the basics of food and wine pairing, helping you understand how different flavors interact and providing guidelines for pairing different types of wine with various dishes.

Understanding Flavors

The first step in food and wine pairing is understanding the flavors in both the food and the wine. There are four basic tastes: sweet, sour, bitter, and salty. Umami, a savory taste, is also important in food and wine pairing.

• Sweetness: Sweet foods can make a wine seem more bitter and acidic. To balance this, the wine should be at least as sweet as the food.
• Sourness: Sour or acidic foods can make a wine seem less acidic and sweeter. A high-acid wine can balance out a high-acid dish.
• Bitterness: Bitter foods can make a wine seem more bitter. To counteract this, choose a wine that is less tannic.
• Saltiness: Salty foods can make a wine seem less bitter and more fruity. Salty dishes often pair well with high-acid wines.
• Umami: Foods high in umami can make a wine seem more bitter. To balance this, choose a wine that is more fruity and less tannic.

Pairing Guidelines

While there are no hard and fast rules in food and wine pairing, here are some general guidelines to help you get started:

• Light with Light, Heavy with Heavy: Light dishes usually pair well with light wines, while heavy dishes pair well with full-bodied wines. This is to ensure that neither the food nor the wine overpowers the other.
• Match Flavors: Try to match the flavors in the food and the wine. For example, a lemony dish might pair well with a citrusy Sauvignon Blanc.
• Contrast Flavors: Sometimes, contrasting flavors can create a pleasing balance. For example, a sweet wine can balance out a spicy dish.
• Consider the Sauce: When pairing wine with a dish, consider the sauce as well as the main ingredient. A heavy sauce might call for a more robust wine, even if the main ingredient is light.

Practical Exercise

Now that you understand the basics of food and wine pairing, it's time to put your knowledge to the test. Choose a meal, either one you've cooked yourself or one from a restaurant, and select a wine to pair with it. Consider the flavors in the dish and how they might interact with different types of wine. Remember, the goal is to enhance both the food and the wine, creating a dining experience that is greater than the sum of its parts.

Food and wine pairing is a skill that takes practice to master, but with these guidelines, you're well on your way to becoming a pro. Happy pairing!