Chefs with their vast knowledge of food and deep understanding of a palate, possess the zeal and the zest necessary to blur the lines between a canvas and a dinner table know what ingredients blend together to deliver unique taste. In many ways, chefs possess similar skills to those of painters and musicians, they know which food and wine pairings suit the need of the hour, and consequently are able breathe soul and character into any meal.
To have a similar impact on the dinner table takes a little bit of effort, but once equipped with some handy tips, you too could be able to send your taste buds to nirvana without having to hire a gourmet chef. We will give you the best possible guideline on how to effectively pair wine and your main course and even dessert to enhance your dinners and open you up to a new world worth exploring.
Don’t be afraid to try new food pairings. What might sound disgusting might actually taste wonderful when given a proper shot. But be certain to have a basic understanding of how food pairing works as there are many ingredients which when paired with a certain wine can yield to unfavorable results and can even spoil your wine experience completely.
It is instrumental that you try to achieve harmony between the various components of your meal and your drink of choice. What are the tones of your wine, is it fruity and sweet or bitter and tannin. Then analyze the ingredients, which will be driving the flavor, that lie within your meal. Also factor in the texture, weight, and cooking temperatures of your food. For instance, vegan based food requires a more fruity and sweeter (think Port wine) wines, while richer food can be paired with heavier, stronger wines.
Take a mouthful of wine and give it a go around in your mouth, than gulp it all down. Make mental notes of the wine you just tasted. Ask yourself, how was its taste? How was the smell, take notes and try to get as close to the taste as possible, if you can’t figure out what the wine tastes like, give it a proxy flavor for something else. Similarly have a bite size bit of your meal, understand its strong tones and components and try to match your wine accordingly. Pay special attention to acidity and sweetness of both your wine and food.
Bitterness, acidity, saltiness and sweetness are key flavors that together give the food its unique taste. Think of these flavors like how you would think of primary colors. Different combinations and proportions yield different flavors; they can be infinitely unique but can be equally banal. It all depends on those who manipulate it.
When it comes to effectively pairing food with wine one handy tip will be to always pair your edibles of the same origin together. For instance, if you’re enjoying ratatouille you might want to pair that up with a French Sauvignon Blanc, they will blend in seamlessly and will open you to whole new world of unexplored flavors. Also worth remembering is that no two wines are the same, red wine produced in Portugal will not taste the same as an English wine. The grapes produced under different temperature with different soil produce flavors that reflect the grapes origin. So pair your food accordingly.
Conventional wisdom suggests that first you must plan your food and pair your wine in accordance with your food, thereby giving precedence to your food over your wine. It will not do you any harm if you did things the other way around. Life is all about exploration, you never know the impact it may have on how you cook your food if you prepare it in accordance with your choice of wine. We believe it will add to your food pairing experience and will add some perspective to your meal.
So for next time dare to be different, understand your food and its components and mix match effectively to draw more utility and pleasure from your food.