The Science Behind Pairing

Basic Principles

Weight Matching: The foundation - Light dishes need light wines - Heavy dishes need full-bodied wines - Consider cooking method, not just ingredients - Sauces often determine wine choice

Complement vs. Contrast: Two strategies - Complementing: Echo similar flavors (earthy mushrooms with earthy Pinot Noir) - Contrasting: Balance opposing elements (rich foie gras with sweet Sauternes) - Both can work brilliantly - Personal preference matters

The Flavor Bridge: Finding connections - Identify dominant flavors in dish - Find wines with similar notes - Example: Herbs de Provence → Provençal rosé - Builds harmony on palate

The Six Taste Interactions

1. Sweetness in Food: - Makes wine taste drier, more tannic, more acidic - Can emphasize alcohol burn - Solution: Wine should be sweeter than food - Exception: Savory dishes with fruit elements

2. Umami/Savory: - Increases perception of tannins and bitterness - Makes wine seem more astringent - Solution: Fruitier wines or those with less tannin - Example: Mushroom dishes with aged wine

3. Salt: - Reduces perception of tannins - Makes wine taste fruitier, smoother - Enhances wine's body - Why seasoning matters so much

4. Acidity in Food: - Makes wine taste less acidic, fruitier - Can make low-acid wines seem flabby - Solution: High-acid wines - Example: Vinaigrette needs crisp wine

5. Fat/Oil: - Needs acid or tannins to cut through - Coats palate, muting flavors - Creates textural balance - Example: Butter sauces love Chardonnay

6. Spice/Heat: - Alcohol intensifies burn - Tannins can clash - Solution: Lower alcohol, residual sugar - Example: Thai food with Gewürztraminer