Food Pairing Pairing is about understanding your dish's character. Is it a flamboyant like a spice-laden curry, or a shy like a delicately poached fish? The former calls for a bold, assertive partner—a wine with a backbone of fruit and spice that won't shy away from a fiery embrace. The latter requires a more gentle partner, a subtle wine that can match its understated elegance. The key is to seek out wines that dance in step with the dish. There are no strict rules. The joy is in the exploration, the daring experimentation. Discovering an unexpected food and wine pairing can be an exciting revelation. Guidelines? Certainly. But they are more like soft brush strokes than rigid borders. The framework that I like to use is based on the mnemonics BAD. Whenever I try a new wine, I'm literally asking how BAD is it. I know, but hear me out on this. It's a clever concept to help discern objective traits about a wine, leading to a deeper appreciation and awareness. It stands for Body, Acidity, Dryness. Body The texture, the mouthfeel - it's the wine's tale told through touch. From light as water, to thick like cream. The concept of 'weight' in food and wine pairing is a fascinating one. It's the shared density, the richness of both the wine and the dish that makes the match. Consider a light Chablis, a cool-climate Chardonnay—perfectly suited to frolic alongside a salad. Yet, place it alongside a robust steak, and it would be trampled, its role more fittingly embraced by a bold, robust Syrah—the former a ballet, the latter a tango. A twist comes when the same Chardonnay grape is cultivated in California's warmth. The intense sun quickens ripening, crafting wines with lusciously ripe fruit, further enhanced by oak aging. Amidst the company of a creamy sauce or a fatty cheese, the opulence of Chardonnay flourishes, embracing its harmonious, creamy texture. Acidity Vivacious and fresh, acidity embodies the wine's zest for life. With its crisp and invigorating nature, it becomes the common thread that weaves dishes together. Beyond its role as a palate cleanser, acidity can both sharpen the tang of goat cheese by creating contrast and draw forth the savory nuances in tomato-based pasta. As the wine's acidity engages with the dish's acidic elements, it accentuates their natural tartness and sweetness, enriching the overall complexity and depth. If the dish is innately acidic, fresh and sparkling wines ensure a balance that keeps blandness at bay. Leafy greens and salads call for crisp, mineral-driven rosés and high-acid whites like Sauvignon Blanc or Grüner Veltliner, or the fizzy delights of Cava, Crémant, and Champagne.
Dryness When wine is labeled as dry, it means most of the sugar has been converted to alcohol during fermentation, resulting in a wine with minimal sweetness. Winemakers often strive for balance, and even dry wines are made better with a touch of residual sugar to enhance the wine's texture, body, and overall flavor profile. Sugar affects the body and texture of a wine as well. More sugar, more viscosity. This can give a sense of weight, which can be desirable in certain wines like off-dry Rieslings. Which brings up a great point - the little amount of extra sugar works really well with many of the "spicy" recipes in this book. These dishes, along with those that have stewed or dried fruits, demand a wine that possesses a touch of sweetness, or atleast a wine that is fruit-forward which aligns with the perception of sweetness. I've discovered that both Rieslings, with notes of peach and honey, and Gewürztraminers, with hints of ginger and pineapple, prove to be exceptional companions when crafting Asian meals. Dessert wines are deliberately crafted to harmonize with the decadent characteristics of the slightly less sweet desserts they are often paired with. At a Finger Lakes winery where I worked, our winemaker patiently awaited the onset of frost to settle onto the Cabernet vines, then picked and pressing the frozen grapes, extracting a concentrated juice which slow ferments into a complex cherry-forward wine with a luscious honey finish, ideal for pairing with rich, creamy desserts that have fruity or creamy elements. Further thoughts on Pairing Embrace the wisdom of 'if it grows together, it goes together' and pair local dishes with local wines for an authentic experience. Consider the overall picture of a dish. For example, pairing earthy mushrooms with an earthy red like a Burgundy to accentuate the elusive 'umami' flavor present in each. Different cooking techniques bestow distinct flavors. Roasting? Go with a roasty wine, like Shiraz. Older wine is best enjoyed with simple sides that won't steal the show. Then there's Champagne, the social butterfly of wines - it pairs well with practically everyone and everything! Exercise: Take a simple white fish in beurre blanc. Pair it with a rich California Chardonnay and then with a fresh French Sancerre. Or even a light red, which in many ways acts like a white - fruity and fresh, such as a Gamay. Now take a bite, followed by a sip of each wine. Note how the experience changes, how the flavors play with each other in different ways.