WINE & FOOD
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PAIRING
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THE BASICS - WHO'S THE STAR?
The first question to ask is whether you want the wine to highlight the food or the food to highlight the wine. Here the weight and intensity of both are key. If it’s all about the food, pick wines that are a little lighter in weight and style than the food so that the wine acts as a costar complimenting the food. The idea here is to make the food shine and cleanse the palate so that each bite has all the intensity and succulence as the first.
When the wine is the star and the food meant to play a supporting role, chose food that is lighter, simpler, and less intense. If several different foods are served with one wine, vary the flavors, but not the intensity of the flavors less your belle at the ball tire from too many dance partners. Here the wine will shine giving each sip all the intensity of the first.
Speaking of the first sip: it usually takes three round trips of the glass before you can really taste the wine for what it really is. The first sip mingles with whatever you last ate or worst yet toothpaste if following a recent brushing.
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With the second sip, the real aromas and flavors of the wine start to settle into the palette. With the third sip, the nuance and subtleties of the wine really begin to come through. Following this sip, the effects of different foods and food combinations can be more fully appreciated. Be aware also that as you continue to sip, the mouths ability to differentiate nuance will be blunted as the wine creates its own comfort zone so eat as you drink and drink as you eat.
Another good rule of drink is to consume more water than you do wine. While this has little effect on the ability to enjoy the wine consumed, it greatly helps with the drinker’s longevity of consumption and you will also feel much better the next day. Remember, drink when you drink. |
