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Wine is essentially an artisan's product.
Marrying food with wines is not a set
of complex permutations. It is
- Very subjective and personal
- A rather liberal exercise.
One has to rely on one's own senses
and perception. The rest is plain logic.
Another thing to keep in mind is to
always be adventurous and experiment,
as you deem correct.
A good pairing is when the food and
wine do not overshadow each other.
Each of us has different taste preference.
Some prefer complementary pairings -
delicate dish with delicate wines. Others
would prefer contrasting flavors - for
example, a sweet wine to make a salty
dish stronger. Thus the universal pairing
principle: wine and food can complement
or contract each other, as long as they
do not mask each other's unique flavor
and characteristics.
When pairing food, you are really complementing
or contrasting four elements: weight,
flavor intensity, taste, and smell.
The way the dish is prepared and cooked
will affect these elements:
- Body/ weight: heavy, medium, or
light-body?
- Flavor intensity: weak, moderate,
strong?
- Smell/ aroma: earthy, fruity, grassy
/ herbal?
- Taste: sweet, spicy, acidic, sour,
bitter, additional spices used (e.g.
lemongrass)?
For example, most people prefer Cabernet
Sauvignon with red meat because they
are both full-bodied, strong flavor
and the protein in the meat will lighten
the tannin in the wine. The wine explorers
might pair it with a lighter and fruitier
Merlot or a fruity but full-bodied Chardonnay.
Using spicy, strong-flavor Thai food
as another example - the classic gourmets
would go for full-bodied and complex
Shiraz. The wine explorers might contrast
it with a sweet and light Riesling.
See suggested pairings for Ottavia
and iWine
range of wines.
Last but not least, some pairing
tips:
- There are ingredients / food that
would mask the flavor of most wines;
for example, artichokes, olives, vinegar,
yogurt, asparagus, and chocolate.
These food/ingredients are your best
friends when your wine is substandard.
- Cigarettes and cigars are wines'
worst enemies as they mask the taste
and aromas of the wines.
- Cheese contrary to popular belief,
is not the best wine partner. Heavy
and strong cheese will not only mask
the taste, but also the texture and
smell of most wines.
- Sweet food goes well with a bottle
that is slightly sweeter.
- To better enjoy complex food, pair
with simple wine. Likewise, to enjoy
complex wine, go with simple food.
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