Once you understand the different components and flavours in wine, you can start to explore pairing wine with food. While entire books have been written on this topic, I will outline some general ideas of wine and food pairing. I use the term "ideas" instead of "rules" since there are very few hard and fast rules in this space. There are a couple of pairings that might make your food or wine taste questionable; however, this is a topic that is subjective, and the successfulness of a pairing is in the eye of the beholder.
If you haven't yet developed a basic understanding of the different components in wine, I recommend reviewing a previous post on the topic or conducting a brief exploration of wine's various elements. This background information will help with understanding wine and food pairing. With that disclaimer addressed, let's proceed.
A Straightforward Approach to Wine and Food Pairing
A straightforward starting point is using high-acidity wines to pair with fried foods. The high acidity helps "cut" through oily dishes while refreshing the palate. This is particularly helpful when consuming a heavy fried dish. The classic example is pairing a high-acid wine like Sauvignon Blanc with fish and chips. Both the fish and the chips are fried. The acidity in the wine helps refresh the palate and cuts through the oil in the dish. This lightening of the palate and refreshing character of high-acid wine assists with heavier dishes. Another example is Riesling paired with a curry dish. Generally, Riesling pairs exceptionally well with Asian-influenced dishes.
Flavour Substitution
Another straightforward approach is to use a flavour found in the wine that matches a typical garnish. Instead of adding the garnish, you can substitute in the wine's flavour. For instance, pair a wine with strong lemon notes with fresh oysters. Oysters are typically accompanied by a lemon wedge or citrus vinaigrette. Rather than using a lemon, you could enjoy a zesty, cool-climate Chardonnay with lemon notes to complement the oyster. This explains why Sauvignon Blanc pairs well with fish and chips, effectively adding the lemon note to the dish.
Chili Heat and Wine Pairing
Pairing chili heat with lower alcohol wines, typically those that are off-dry or have residual sugar, offers a delicious pairing. Examples include an off-dry Riesling or off-dry Gewürztraminer, both can be less than 11.5% alcohol. The science behind this pairing is interesting: alcohol is an excellent solvent and can dissolve capsaicin, the compound responsible for chili heat. A high-alcohol wine will dissolve and spread capsaicin throughout the mouth, intensifying the heat sensation. Conversely, a low-alcohol wine minimises this effect, while sweetness further reduces the perception of the spiciness.
An excellent example of a low alcohol, off-dry wine is an 8.5% German Spätlese Riesling. A sweeter style of wine that pairs beautifully with spicy Indian dishes. The low alcohol content and residual sugar help temper the heat, while the wine's high acidity complements the dish's oily nature.
Regional Pairing Principles
The saying "what grows together, goes together" often proves remarkably accurate. This concept suggests that foods and wines from the same region naturally complement each other due to centuries of co-evolution. A prime example is Chianti, an Italian wine made from the grape variety Sangiovese. This wine hails from Tuscany, which pairs perfectly with tomato-based dishes. The wine's herbal notes and sufficient acidity make it an ideal companion for pasta or pizza with tomato sauce. Or Barolo (Nebbiolo Grape Variety) with truffles.
Another illustration is Assyrtiko, a lean yet powerful white wine from Santorini, Greece, which pairs exceptionally well with local seafood, particularly grilled octopus. Similar principles apply to coastal white wines from Spain and Portugal, which harmonise beautifully with lighter seafood dishes from their respective regions.
Weight and Body in Wine Pairing
Pairing wines and foods by their weight requires a more nuanced understanding of each component's body and intensity. A heavier bodied red wine pairs best with equally substantial dishes, such as a steak. Choosing a chilled or light-bodied Pinot Noir for a heavy steak would result in the wine being overwhelmed, with its flavours and structure becoming lost against the steak.
Conversely, delicate dishes demand equally weighted wines. A heavy, oaked, and buttery Chardonnay would completely dominate a delicate ceviche, masking the dish's subtle flavours. The challenge in weight pairing lies in understanding the specific characteristics of both the wine and the dish, which can vary significantly even within the same grape variety.
For instance, Shiraz (Syrah) from Australia's Barossa Valley can sometimes approach 16% alcohol and present an intense flavour profile. While a Shiraz from the Grampians, Victoria might be aromatic and light-bodied. This variability makes weight matching more complex compared to more straightforward pairing principles like acidity or singular flavours.
This level of food pairing is important to have tried the wine and the food for the pairing. After practice and experience, you’ll be able to pair components of wine to food or vice versa with more ease. Having a venue that has a chef and sommelier/beverage manager who work together on pairings can really make a difference.
Texture and Complementary Characteristics
Advanced wine pairing can also consider the texture of both the wine and the food. While not typically used in isolation, texture matching can elevate a pairing from good to exceptional. A prime example is fresh oysters paired with Muscadet Sèvre et Maine Sur Lie.
This wine, made from the Melon de Bourgogne grape, offers light-bodied characteristics with lemon and apple notes and notable acidity. The "sur lie" ageing process leaves broken down yeast cells in the wine (similar to Champagne), adding body, texture, and subtle cream or yogurt notes. These characteristics harmonise beautifully with the creamy texture of fresh oysters. The delicate apple and lemon also pairs with the oysters. The level of acidity is also enough to pair with the seafood. Having these different levels of pairings can really make a good pairing sing.
Flavour Accentuation and Complementary Pairing
Another level of wine pairing involves selecting wines that accentuate or complement specific food flavours. This approach goes beyond simple flavour substitution, focusing on how wine can enhance the overall dining experience.
A Pinot Noir with fresh cranberry notes, for instance, pairs brilliantly with a Thanksgiving dinner, complementing both the turkey and traditional cranberry sauce. Similarly, a buttery Chardonnay can stand up to and enhance creamy sauces in chicken or seafood dishes.
A full-bodied, peppery Shiraz can highlight the flavours of a steak with peppercorn sauce, creating a beautiful match between the wine and the dish's components.
Sauce-Focused Pairing
A critical principle in wine pairing is to focus on the sauce rather than the primary protein. The sauce often defines a dish's primary and most intense flavour profile. Due to this, the sauce should guide the wine selection. A lightly crumbed, fried halibut burger might pair well with a zesty, high-acid white wine. Conversely, the same halibut burger with spicy sriracha sauce would require a different approach—perhaps a lower-alcohol, high acidity wine with a hint of sweetness.
The same protein prepared differently can demand entirely distinct wine pairings based on the accompanying sauce. A chicken salad with a light vinaigrette differs significantly from one dressed in a thick Caesar sauce and should be paired accordingly.
Dessert Wine Pairing: An Essential Rule
One near-universal rule in wine pairing involves dessert wines: always choose a wine sweeter than the dessert. A wine less sweet than the dessert will taste unpleasant and is not recommended. Fortunately, wines offer a broad spectrum of sweetness levels to accommodate various desserts.
A moderately sweet cheesecake might pair well with a medium-sweet Riesling or late-harvest Sémillon. A more decadent dessert like sticky date pudding requires an even sweeter wine. Dessert wines can range from ~45-200 grams per litre of residual sugar, with some options like Pedro Ximénez (PX) or Icewine (Eiswein), each reaching up to 500 grams per litre.
Conclusion
Wine and food pairing can be a balancing act that balances scientific principles with personal preference. While these guidelines provide a solid framework, the most important factor is personal enjoyment. Don't be afraid to experiment and discover combinations that delight your palate, regardless of traditional pairing recommendations.
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