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It
has been said that when pairing wine with food that red wine goes
well with red meat and that white wine pairs well with fish and
poultry. However, this rule fails to acknowledge the complexity
of ingredients that make up a dish, as well as the wide range of
wines available.
There are some basic guidelines that can be taken into consideration
when selecting a good food/wine pairing. Generally, the chosen wine
should complement the dish.
Acidic Wines
Acidic wines, such as the Thornton NV Brut and 2001 Sauvignon
Blanc are exceptional with sour, acidic, or salty food. Thornton
sparkling wines generally pair with salty foods because the acidity
cuts the saltiness.
Sweet Wines
Sweet wines, such as the 2002 Muscat Canelli and Cuvée de
Frontignan, go well with sweet foods. The sweetness of the wine
and the sweetness of the food will cancel each other out. However,
be careful not to pair a wine with food that is sweeter than the
wine.
Dry Wines
Dry wines, such as the Thornton 2000 Reserve Merlot, 2000 Nebbiolo,
2000 Côte Red, have a high level of tannins and will make
bitter foods taste less bitter. Tannic wines are also calmed by
protein, making rare beef an excellent choice for pairing.
Light-body and Full-body Wines
There are many other aspects of wine pairing to take into consideration.
Try pairing light-bodied wines with lighter food and fuller-bodied
wines with heartier, more flavorful, richer and fattier dishes.
Also, consider how the food is prepared. Is there a sauce, seasoning
or dominant flavor of the dish? How is the food cooked? If poached
or steamed, a delicate wine would pair appropriately. If grilled,
braised, roasted or sautéed, a more flavorful wine would
pair well.
Pairing Flavors
Match the flavors of the food with the wine. It is important to
read the wine notes or the back of the label for information on
what flavors are dominant in a wine. For example, the cranberry
taste of Thornton Cuvée Rouge goes with holiday turkey for
the same reason that cranberry relish does.
Try creating new flavor sensations by pairing opposites. Very hot
or spicy food works best with sweet dessert wines, such as the 2002
Muscat Canelli.
The goal of pairing wine and food is synergy and balance. The food
and wine should complement one another, and not be overpowering.
The "perfect match" will bring out the nuances and enhance
the flavors and unique characters of both the food and the wine.
Bon Appetite!
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