Perfect Partners: Food and Wine

The Eternal Debate: Food or Wine First?

The question of whether to choose food or wine first is a common debate. Laurie Forster, The Wine Coach®, and her husband, Chef Michael Forster, have been discussing this topic since they met at a food and wine pairing class eight years ago. Laurie prefers to select the wine first and then choose an entrée that complements it, while Michael believes the food should come first, with the wine selected to enhance the dish. Just like any great relationship, they have learned to balance and compromise to make their dining experiences enjoyable for both.

Key Concepts for Food and Wine Pairing

Understanding the principles of food and wine pairing can be likened to understanding the dynamics of personal relationships. Here are some essential tips to simplify your wine and food pairing decisions:

Contrasting and Complementary Pairings

• Contrasting Method: This method uses diverse flavors to play off each other. For example, pairing a dry red wine with a New York strip steak allows the steak's juiciness and the wine's dryness to counteract each other.
• Complementary Method: This method matches flavors to enhance them. For instance, pairing a seafood dish in a creamy sauce with a rich, buttery Chardonnay will add to the richness of the dish, creating a powerful pairing.

Matching Weights

Matching the weight of the wine with the weight of the food is crucial. Light fare should be paired with lighter-bodied, more delicate wines, while fuller-bodied, more intense wines should be paired with heartier dishes. Think of it as choosing the right shoes for an outfit; the right wine can significantly enhance your dining experience.

Specific Wine and Flavor Reactions

Understanding specific wine and flavor reactions can help you experiment and create your own perfect pairings. Here are some key concepts:

• Salt and Acid: Salt lowers the perceived acid in wine. Salty foods need higher acid wines. For example, a crisp, high-acid Sauvignon Blanc will soften in the presence of salt, while a mellow, lower-acid Chardonnay may lose most of its flavor.
• Tannins and Fats: Tannins in red wines are softened by animal fats in meat, cheese, and butter. Highly tannic wines can make you feel like you have instant cottonmouth. Wines with firmer tannins are a natural pairing with fattier dishes like red meats, cheeses, or stews.
• Sweet Wines and Spicy Foods: Sweet wines tone down spicy foods, while high-alcohol dry wines will intensify the heat of spices. For example, try hot sauce with Moscato d'Asti or a slightly sweet Vouvray to tone down the heat.
• High Acid Wines and High Acid Foods: High acid wines with high acid foods create a neutralizing effect rather than intensifying the sourness. For example, a Sauvignon Blanc with goat cheese is a fabulous pairing.

Universal Wines

If you want to order one wine to make everyone happy, consider dry Riesling and Pinot Noir. These wines have the right combination of fruit and acid to complement a wide variety of cuisines.

The Best Pairing is the One You Like

Remember, the best food and wine pairing is the one you like best. Forget charts, rules, or offending the sommelier. Just like you might not like the men your mom wanted to set you up with, you might not like the wine suggested by your server or sommelier. The key is to taste, taste, and taste some more. Consider ordering a few different glasses with each course or experimenting at home to see what you like. With a little practice, picking the perfect partner for any meal will come naturally.

Interesting Stats

• According to a study by the Wine Market Council, 40% of Americans drink wine at least once a week (source: Wine Market Council).
• The global wine market was valued at $364.25 billion in 2020 and is expected to reach $444.93 billion by 2027, growing at a CAGR of 3.4% from 2021 to 2027 (source: Allied Market Research).
• A survey by the Wine Institute found that 60% of wine drinkers prefer red wine, 30% prefer white wine, and 10% prefer rosé (source: Wine Institute).

©Laurie Forster, The Wine Coach®