Food & Wine Pairing Basics What is food and wine pairing? It is the simple process of identifying wines with flavors and body that complement or contrast with the particular entrees you offer. Wine, made from grapes, is actually a food. Like other foods, wine has many distinct qualities; some wines are sweet, some fruity, and some, like a great steak, are heavy and robust. They key principle that always applies is this: There is NO one right or "perfect" wine choice when pairing food and wine. The main goal should always be to enhance the dining experience. Identify the weights of the food and wine. The following wines are ranked by their typical weight (heavy to light): Cabernet Sauvignon Zinfandel Syrah/Shiraz Merlot Pinot Noir Chardonnay Pinot Gris Sauvignon Blanc A food’s body is similar to wine. Salads are light and crisp, while duck is typically richer and heavier. Match the weight of the food and wine. Again, the wine should be as full-bodied as the food it is going to accompany. Keep in mind that food preparation can impact the food’s weight. Take, for instance, breaded shrimp v. shrimp scampi. When shrimp is breaded, a portion of the shrimp’s flavor is masked and shifts it’s weight down. When pairing wine, look for light-bodied wines that will not hide the flavors of the shrimp. In contrast, the shrimp scampi, sauteed in butter and garlic, increases in weight and needs a heavier wine in order to be tasted through the strong scampi flavors. Identify the dominant flavor of the food. For example, a breast of chicken’s dominant flavor is chicken. However, when rosemary is added by the chef, usually rosemary becomes the dominant flavor. Many times, the dominant flavor will follow the "wit" in a menu item. Examples are "pasta with a pesto sauce" or "rack of lamb with mint jelly." Select wines with aromas and flavors that enhance the flavor of the food. There are two common methods of selecting wines, those that complement the meal and those that contrast with the meal. When choosing wines that "complement" the meal, the flavor in the food tends to match the same flavor in the wine, often highlighting other flavors complexities. For example, a Cabernet Sauvignon with hints of mint would complement a lamb with mint sauce. Another way to choose good pairings is to "contrast" flavors. For example, let’s serve the shrimp sauteed with olive oil and garlic. A good wine to pair is a crisp Chardonnay with lots of citrus. The Citrus and acid in the Chardonnay contrast with the shrimp in much the same way as atwist of lemon would. It’s like adding and extra ingredient to the dish. Contrasting wines with food uses a distinct flavor in the wine like an added seasoning. **Helpful Hints • When serving foods with sweetness, it is best to pair wines with similar sweetness levels. Otherwise the sweetness in the food can make the wine taste astringent, oaky and/or tannic. This is because sweet foods take the wine out of balance by highlighting the less appealing flavors in wine. • Obvious food and wine pairings occur when a specific varietal type is used in the preparation of the food, such as in a sauce. The wine chosen should tend to either contrast or complement the dish. • Most importantly, the food should not overpower the wine, and the wine should not overpower the food. Ideally, the pairing should provide synergy, i.e. the food and wine together are more enjoyable than either would be alone.