Food & Wines Pairing Rules – Food Style

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From “Perfect Pairings” A Master Sommelier’s Practical Advice fro Partnering Wine & Food – Evan Goldstein

When the food is…….

Tart

– Serve a wine which is equally sharp or even more so, or the wine will taste off and shattered

– Avoid red wine, except those of a sharper nature (Sangiovese, Pinot Noir, Gamay)

– Don’t overlook dry roses and sparkling wines as option.

Slightly Sweet

– Make certain that the wine accompanying the food shares its personality traits: choose a wine that is slightly sweet, such as Chenin Blanc, Riesling or even sake.

– If you really want a dry wine, serve one that’s young and very, very ripe.

– Remember that sometimes a wine with oak can work if the wood’s sweetness mirrors that of the dish; however, success is not guaranteed.

 

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Salty

– Pick wines with low to moderate alcohol content, as the wine’s heat will be exaggerated by the salt.

– Play with wines that have some sweetness; salt and sweet can enjoy each other’s company.

– Avoid wines with high levels of oak or tannin.

Spicy & Hot

– The spicier the dish, the more difficult it is to pair with wine. 

– Select young wines with low to moderate alcohol content, minimal (or no) oak, and if possible some residual sugar (for whites and rose).

– Among still wines, stick to off-dry whites and roses; sparkling wines can be nice foils for heat.

– You may have to forgo with 5 alarm chili or those Thai, Indian and Korean dishes that make your hair stand on end.  Opt instead for beer and yougurt based drinks, along with large bowl of rice.

Bitter

– Select wines with bitter components (oak aging, tannins) to complement the personality of the recipe.

– Try wines with high acidity.  This doesn’t work but it’s better than the opposite extreme. After all, tannin is an acid.

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Dominated by a strong sauce or condiment

– Forget the main dish and match the wine to the sauce or condiments and side dishes.

Served very hot

– Allow the dish to cool off, or it will ruin your enjoyment of the wine and make the alcohol (by heating it) seem overwhelming.

– Serve chilled wines if it’s essential that the dish be served very hot.

 

Food & Wines Pairing General Rules

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Food & Wines Matching 是有趣好玩而又變化萬千的玩法 , 它不是數學方程式 , 沒有邏輯定律肯定答案 , 食物烹調個個師傳手勢都不同 , 材料質素新鮮與否亦存有變數 , 個人口味喜嗜又各異 , 只能說是一種感覺藝術。

Food & Wines Matching 要做得好 , 真的不容易 , 有時心想一定擦出火花 , 但實際上又事與願違 , 一定要對食物及 Wine Style 兩者有多少了解 , 不斷大膽嘗試實驗 , 學習調節 , 才可在汒汒酒海找到正確方向就是這未知之素才更有挑戰性及驚喜 …… 酒食配搭得宜 , 能增加酒及食物的味道變化及層次 , 亦可互補不足 , 若做得好真的有如神來之筆 , 畫龍點睛 , 美妙無窮 , 箇中樂趣及成功感非筆墨所能形容。

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From “Perfect Pairings” A Master Sommelier’s Practical Advice fro Partnering Wine & Food – Evan Goldstein

Food & Wines Pairing Rules:

Acidity:

– Acidity is the ultimate contrast to an array of dishes.

– Acidity wines are the best wines to pair with tart foods.

– Acidity brings out the integrity of good, simple ingredients.

Sweetness:

– Sweetness is a great counterbalance to moderate levels of spicy heat.

– Sweetness in the wine can complement a slight sweetness in food.

– Sweetness can be an effective contrast to salt.

– Sweetness can take the edge off foods that are too tart.

– Dessert-style or extremely sweet wines must be sweeter than the dessert itself.

Saltiness

– Saltiness is lessened by wine’s acidity.

– Salt perception is exaggerated by tannin.

– Alcohol is accentuated by salt.

– Salty dishes can be counterbalanced by off-dry sweet wines.

Tannin

– Serve bitter foods with tannic wines.

– Counterbalance tannins with fat and protein.

Oak

– Oaky flavours are exaggerated by food.

– Oaky wines need very specify foods to show them at the best.

– Lightly oaked or even unoaked are the easiest to pair.

– Oak adds smoothness and roundness of texture to wines.

Alcohol

– Match wines and foods of equal weight.