As one of the most consumed drinks in the world, wine—red wine, in particular—is enjoyed by many, especially when it’s paired with a good meal. Then there’s premium red wine that offers complex flavors, which add more excitement and flavor once paired with other food combinations. If you’re planning a little outdoor feast for summer then you’re right on time! Today’s article introduces the key factors that make wine and certain foods palatable, so the next time you wine and dine, you can create a harmonious symphony of taste that tickles your taste buds.
Understanding the basics of food pairing and wine.
Do you ever stop and wonder just what makes the food and the red wine you’re sipping taste so heavenly? Well, wonder no more; it all boils down to a few fundamental principles that take over flavor interactions.
Complementarity. When it comes to food, the wine must enhance and complement the food, not overpower it. One great food combination example of this would be red wine and steak, which is a pretty popular choice. The red wine’s acidity supplements the steak’s savory flavor, cutting through the richness of it.
Contrast. If the wine does not complement the food, then it should add contrast to it to add more excitement to the pairing. Take, for example, blue cheese and red wine; the former has a somewhat savory sweetness to it, which is the exact counterpart of the wine, mellowing out the flavors as a whole.
Texture. Your taste buds aren’t the only ones stirred by interesting food pairings with wine; your overall mouth should be, which is why texture is just as important. One good example of this is a red wine with higher tannins accompanied by a steak or other tender meat that has heartier cuts.
Intensity. When it comes to intensity, it’s best if the wine’s flavor shares the same intensity as the food being served, whereas a delicate dish is best suited with lighter red wines.
What are some popular food classics best paired with red wine?
Now that you understand the dynamics that make the flavors work, here are a few classic pairings you should try next time:
Pinot Noir. Usually, this type of wine is light to medium-bodied and known for its elegance, silky tannins, and fruity notes. As such, it’s best paired with roasted chicken, duck, and salmon.
Cabernet Sauvignon. Compared to the former, this one is much bolder and meshes well with savory flavors. With its high tannins, it is best served with lamb chops, grilled steaks, and hearty stews because it complements the meat’s richness with its fruit flavors. And finally,
Syrah/Shiraz. Because of its savory notes of cracked peppercorns with hints of flowers that create a bold flavor, syrah, or shiraz, is best paired with grilled and savory foods such as grilled lamb and hearty stews. The fruitiness of the wine creates a harmonious balance with the smoky, charred flavors of the meat, making the two a great combination.
Merlot. Notable for its fruitier taste and soft tannins, this dry wine is pretty versatile because it complements a lot of dishes, such as pasta with meat sauce, beef bourguignon, and roasted vegetables.
