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Two Pints of Lager and a Packet of Crisps!
Wine and food matching
I'll start by saying that I think some people (usually Americans!) take this food and wine matching thing a bit too seriously. Remember that not every mouthful on your dinner plate will be the same, and that not all of the wine will be drank with the dish, so don't be too precious about the whole subject.
I will however share with you a dramatic moment in my life that opened my eyes/mind to the potential joys of food and wine matching. I was in Italy, sat opposite the wife in a fancy restaurant, feeling disproportionately flash. I'd never had fresh white Alba truffle before, and I'd never had a bottle of Gaja Barbaresco before. Both were on the menu, and in my minds eye, were two fantasy creations that I'd always yearned to try.
First came the wine, which was tasted and didn't disappoint. Everything I'd hoped it would be. Then came the fettucine with lashings of fresh grated white alba truffle. A magical flavour which seemed to narcotically nuke the brain. Then the two were tried in quick succession, and something very strange happened. I welled up. Not since Watership Down had my tear ducts been called upon, but I was so emotionally blown away by the combination that it was as if I'd discovered a sixth sense. It hasn't happened since, but I keep searching. And so must you.
Of course everybody's taste is different (I'm frequently staggered how many people just don't get my orange tank top) and if your taste buds are telling you they don't like Riesling, then it doesn't really matter how well it compliments toasted sweetbreads with a peanut butter coulis. My advice will focus on a few basic principles to help you play it safe.
Rules of engagement
Matching the weight/intensity of a dish and a wine is as important as matching flavours. Light with light, heavy with heavy.
Don't upstage the star. If you're cracking a bottle of '85 Margaux, serve it with something fine and simple. Similarly, don't serve an Amarone with Kobe beef.
Don't serve a wine that is noticeably drier than the dish.
If a sauce is involved, choose a wine to match the sauce, not the meat.
Wines from a region often work well with its regional dishes. This might not help you with Cumberland sausage (although a pint of Cumbrian ale is probably your best option!)
There are very few legendary pairings- don't expect fireworks with every dish. Peaceful coexistence is a worthy goal.
If it doesn't work, finish the food off quickly, and sit back and enjoy the wine on its own merits. Think of it as a bonus course.
If the wine is from DeFINE and it doesn't taste great, then something in the food is masking/altering your perception of it!
If in doubt, phone our free food and wine pairing hotline on 01606 882101, or drop us an email with your menu.
There are some well known combinations that can be relied on to tango on your tongue, as well as some terrible clashes. Herewith a list of Stinkers and Stonkers:
Stinkers
Proof that you can get it wrong when matching wine and food:
- Oily fish (salmon, mackerel, cod caught in an oil-slick) is not great with white wine, but disgusting with reds, with the whole tasting bitter and metallic. I thought I was pregnant first time round!
- Horseradish. Don't waste your best wine with the Sunday roast if you plaster it with the stuff.
- Acid and chilli. Don't add insult to injury.
- Artichokes and Sauvignon Blanc. Yeeurk.
- Taramasalata with red wine. Try it for a laugh!
Stonkers
- White truffle with good Barolo/Barbaresco
- Black truffle with good, mature Burgundy
- Oysters and Muscadet
- Roast Chicken and Beaujolais
Please feel free to email us with any additions to the Stinker/Stonker list! office@definefoodandwine.com
And some great cheese alternatives to port, seeing as we're a cheese shop too!:
- Mimolette Reserve with Bordeaux
- Munster sprinkled with Caraway seeds served with Vendange Tardive Pinot Gris from Alsace. A holy trinity!
- Goats cheese with Loire Sauvignon Blanc (Pouilly Fume/Sancerre etc)
Blue Cheese with Bual Madeira
Brie with Red Burgundy
