Food & Wine Pairing Made Simple; Part 4

 

THE 10 COMMANDMENTS OF FOOD & WINE PAIRING

 

 

Commandment 7 – SEE THE WHOLE PICTURE

 

How many times have you heard, “pair Pinot Noir with duck or Cabernet Sauvignon with lamb?” While for the most part, these can be good suggestions; a good wine pairing takes into account more than just the meat or protein served in a dish. How many different ways can duck be prepared? How many recipes could you find for lamb? When pairing food and wine together, you need to see the big picture. Pair the wine not only to the protein, but also the sauce, vegetables, and starch in a dish. By taking the entire dish into account, you will be selecting a wine that will pair much more successfully with the whole plate.

 

Take all Components of a Dish into Account (Meat, Sauce, etc.) when Selecting a Wine

 

 

Commandment 8 – SUCCESS WITH SPICE

 

It can be tricky to select a wine to go with a spicy dish. This is because spiciness in a dish is not something we taste, it is something we feel. A jalapeno pepper is hot because it physically irritates the surface of the tongue. When pairing wines with spicy dishes, you always need to take this into account. Your best bet with spicy foods is pairing them with a slightly sweet wine. The sweetness in the wine will tame the heat of the dish and bring out more of its flavor.

 

Wines to avoid with spicy dishes are those wines that also irritate the surface of the tongue. Tannins are a component of red wines which irritate the soft tissues in the mouth causing a sense of “dryness” on the palate. By adding this irritation to the irritation caused by spicy foods, it will actually make the food hotter and the wine more tannic. Stay away from the atomic hot wings and a glass of Cabernet Sauvignon!

 

Spicy Foods Pair Best with Slightly Sweet Wines

Spicy Foods are a Bad Match for High Tannin Wines

 

 

 

 

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Published in: on April 29, 2008 at 2:38 pm  Leave a Comment  

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