They say that if you want to experience some of the fine things in life, you have to treat yourself with a glass of wine. But, if you want to make things ‘finer’, you need to pair it with a dish that will satisfy your palate.
One of the trickiest parts of fine dining is pairing food and wine. The ability to come up with that perfect combination may seem like something only sommeliers and professional chefs can have. But, even if you’re an amateur foodie, you can still create that perfect combo. You will just have to keep some things in mind and draw inspiration from top restaurants, as FullMoonHotel.com.au suggests.
Stick to the Tradition
If you’re a budding chef or grew up in a household that values trained palates, you might have gone deaf from hearing that white wines should go with fish dishes while red wines should go with red meats. If you’re not yet so sure about your pairing abilities, stick to this custom. Serve Riesling if you’re serving sea bass or trout. If you serve venison or beef stew, couple it with Cabernet Sauvignon.
When Dealing with Salty Food
If you’re having a cheese party or an occasion where salty salmon is the star, it’s safe to serve sweet wines. Sweet wines often serve as a palate cleanser, and they taste even sweeter and better after enjoying a salty meal. Champagne is your best bet when it comes to this.
On Desserts: Keep them Really Sweet
Make sure the wine is always sweeter than the dessert. Otherwise, you won’t appreciate the wine, as it will taste bland after you consume an uber-sweet baklava or pavlova. The tricky part here is pairing wine with chocolate. Finding wine that is sweeter than chocolate can be difficult. Your safe bets include Muscats and a bottle of Vin Santo or aged vintage port.
When things get confusing, remember the keyword: complement. Make sure that tastes and the texture of the food and the wine complement each other. Keep in mind that the art of pairing lies in the way you balance these elements.