by Gerd Hirschmann
updated
Wed, Nov 2, 2011 01:14 PM
So many different people and so many different wines! In all the
years involved with wine, one thing became clear: very rarely is
there an absolute perfect match in the many ways combining wine,
food and people to create a memorable meal. The best solution
seems to be: just suit your own taste! That is if you know what you
like.
If you have a favorite wine, combine it with your favorite food
and company, and if your tastes are fairly similar, enjoy your
dinner! Wine is meant to be drunk with friends, so communicate with
them before choosing wine. Be open to try something new if there
are differences in preference. Instead of arguing between Cabernet
and Chardonnay, try a Pinot Noir or a blend form Bordeaux, or be
adventurous, maybe a dry Grenache Rose.
Instead of looking at the types of grapes and their
characteristics, try an approach by country and region of the
world. Traditionally in the old wine growing regions of Europe
wines are always blended from various grapes to create unique and
consistent flavors typical for that particular region. It is only
in the 'new worlds' of wine growing that single varietal wines such
as Cabernet, Merlot or Chardonnay became the norm. But it is not
only the grape type that determines the flavor of the wine, a lot
has to do with the types of soil the vines grow in, the climate
that affects the growth (more sun brings out more sugar in the
grape and thus creates more alcohol, cooler climates preserve more
of the acidity inherent in grapes) and of course how the winemaker
chooses to make the wine.
Some wines are more food-friendly than others and the many reasons
for that fill many books; here is a look at the basics. Most
important are the acidity and the sweetness of the wine, the
balance between the two is critical for the flavor of the wine, and
the alcohol adds another dimension. Some of the more 'balanced'
wines are made from Savignon Blanc, Riesling or Chenin Blanc for
whites, and Pinot Noir, Cabernet Franc or Barbera for reds.
The acidity of the wine (think of biting into an apple) will
enhance most food flavors and lesson the feel of fat in your mouth,
the sweetness (think of ripe peaches or berries) will complement
the sweetness of the food and oppose its saltiness (a dry wine
tastes sour with sweet foods), the alcohol makes the wine taste
stronger, amplifies most food flavors and adds a certain heat or
burning sensation (look for less alcohol in the wine with spicy-hot
food).
When pairing wine with food, utilize old traditions and match
foods and wines regionally, as cuisines along with the style of
wines have evolved over centuries. Even in this modern age where
boundaries seem to fade and blur, characteristics of ethnic cooking
still match well with their wines. For example Italian red sauces
in all their varieties, high in acids from the tomatoes need the
acid Italian wines bring to the table. French cuisine-style rich
and buttery sauces are better off with the earthy, complex wines
from France. German pork, sausage and sauerkraut dishes are perfect
matches with Rieslings from Germany; the rich, oily and salty foods
from Spain go best with Spanish wines; and there is no better match
for a big juicy American steak than a big juicy wine from
California or Argentina.
Tagged:
Wine, Wine Experiments
