"Food without wine is a corpse;
wine without food is a ghost.
United and well matched,
they are as body and soul:
living partners."
- ANDRE SIMON, CHEF (1877 - 1970)
|
Pairing wine and food, what to do?
Listed on either side of this page are general suggestions for foods that pair well with the "classic" red and white varietals. While there are so called "rules" to pairing, you need to remember that food and wine are a flavor/taste experience. In other words, you can't read about it, you can't look at it; you need to experience it in the mouth. The thing to remember is that everyone's pallet is different. There really are no "right or wrong" answers. If you like the food and wine together, it is a good pairing. As a Sommelier, my job is to take a good wine and good food and pair them together so that the two together are better than the individual parts. We bring out complimentary and/or contrasting flavors in both the food and wine. The wine stops being a beverage and becomes part of the dish. You should walk away from the meal saying: "That was the most amazing meal I have ever had" Don't be afraid to experiment. Sauces, cooking techniques, seasonings, and temperature can all effect the pairing. The worst that can happen is that you didn't like the pairing. Make a note and move on to the next one. Over time you will start to dial it in. In the mean time, if you have a question about a pairing or an idea you would like for us to Blog about, send us an email and watch for a future post. As expressed in the quote above, When you hit a match it will change your life. It breathes life into the food, wine and your world Bon Appetit |
|
