Types Of Pairing, What Is The Best Drink For Each Dish

There are different types responding to the sensation that you want to create on the palate of the diner. Affinity pairing seeks common ground between dishes and wine. The pairing by contrast seeks precisely the sensations found between the two, while the regional pairing uses the same origin of both things, which is almost always effective.

Affinity Pairing

Sharing qualities is one of the keys to human relationships, a rule that also applies to pairings. When meats are smoked, they appreciate red wines that also have this aromatic note, for exampleclos du marquis wines. Much less proven is the relationship between wines and foods that share color tones, however, red wines and dark chocolate, as well as white wines and cheeses or rosé wines with octopus seem to strive to establish ties beyond sharing similar colors.

Contrast Pairing

There are foods and wines that a priori do not seem to have anything in common, but when merged give life to a new and very pleasant taste sensation. It happens, for example, with sweet wines when paired with blue cheeses. The contrast between the sweetness and the pungent sensation of the penicillium mold forms a pleasant savory sensation.

Regional Pairing

Perhaps because they come from the same place, the typical wines and foods of a certain area tend to pair well, naturally, as if they were intimately linked. The spicy sausages with the red wines of their region, the white wines with the cheeses that are made in the same places or the traditional roasts with the red wines aged in wood are clear examples. No one disputes these pairings, which have been on the palate for centuries and are seen as logical.

Keys To Pair With Wine

For those who are just starting out, there are a series of simple tips that can make the task easier. It is true that the more different wines tasted, the easier it will be to take the reins of harmonization.

Respect Between Wines And Food

The pairings in which the wine or the foods are completely imposed, one over the other, tend to be unsuccessful, since the notes that one of them could contribute are eclipsed. Both products: wine and food, must be able to reflect their flavor without it being overwhelmed by the power of the other.

Note Balance

When we harmonize wine and snacks, we look for a balanced sensation, in which no particular note stands out excessively. If the acid notes shoot up in our mouths, or the bitters end up starring in the pairing, we will hardly qualify it as successful. Elegance is often in balance.

Simplification, The Classic Pairing To The Rescue

On most occasions, the much-touted phrase "meat with red, white with fish" works. Sometimes, it is not necessary to complicate and bet on a classic pairing that we know will work in 90% of the cases.

Proximity, The Countrymen Understand Each Other

Almost any food finds one of its best pairings among the wines produced in its environment. In addition, our palate will identify the sensation of both with a specific region.

Consult Proposals On The Labels

The wineries that in an environment of multitude of brands in the market seek to differentiate themselves in some way, have begun to include pairing suggestions in the back labels of their wines, facilitating the work of the consumer.

A Personal Matter

In the same way that each one of us has preferences in terms of perfumes, we have our favorite wines. The senses are very personal and perhaps what is a good pairing for one person will not be to the liking of another.

Types Of Wines In The Pairings, Which Are The Best?

The best wines to pair with are often those with a fairly neutral aromatic profile, which remain in the background, without taking over the bite, which is usually less aromatic. The serving temperature, which varies according to the category of wine, is also an important factor when it comes to filling the glasses at lunch, since the sensations that the same wine provides at different temperatures are really disparate.

Wines that have very marked aromas, both in the floral range and in the tertiary notes (wood, for example) are usually a challenge, as they can saturate our senses when mixed with food.

In addition, there is a black list of products that are difficult to pair with. Namely: artichokes, asparagus, cabbages... fortunately there is also quite a consensus on which wines it is advisable to use in these extreme cases of foods with an overwhelming aromatic and taste personality: Sherry wines play a good role. Also all those dishes in which vinegar, a sour cousin of wine, takes center stage, such as salads or pickles, will make it very difficult to choose the wine to accompany them.

The very spicy or spicy sensations provided by some cooking dishes ask the drink that accompanies them to dampen their power, so the wines we choose to accompany these Mexican, Thai or Vietnamese specialties, for example, will have to be capable of refreshing the palate. White wines served especially cold will help anesthetize the taste buds.