Five rules to wine pairing

VIVA Team | 27th March 2019

 

Mastering the right wine pairing can bring flavours to life both in the food and wine. It can ignite flavour sensations and optimise your dining experience.

 

Although it can be daunting trying to figure out which wine is best with which food, once you get your head around a few key rules you can have some confidence in choosing your wine pairing. If it is something you would rather leave to the experts, it is always a welcome addition when a wine pairing is included in the menu.

 

Having recently stopped by at the charming 5* destination and home to 3 AA Rosette restaurant, Hudsons, we are now able to share our new found knowledge about wine pairing, courtesy of experts at The Grand, York.

 

1.Pair wines from the same region

 

It won’t come as a surprise that wine and food from the same regions complement each other perfectly. Regional pairings are a great match as they have ingredients in them which have been grown in similar areas and conditions, meaning they naturally complement each other. For example, Spanish food is excellent when accompanied by Spanish wine.

 

2.Bold flavours belong together

 

If you serve a delicate wine with a bold, flavourful dish the wine will be drowned out and lose its flavour. Instead, you should look to pair bold wines with bold foods and delicate with delicate.

 

A shiraz tends to complement bold spicy dishes well, as it is spicy and full of flavour itself. With spicy food make sure to stay clear of a wine with a high alcohol content as the heat of the food will intensify the alcohol and in turn make the food taste spicier. Another thing to remember is to pair great food with great wine. Humble dishes do not need a pricey wine to accompany it, it is better to save it for those more opulent, rarer dishes.

 

3.Contrasting flavours

 

Whether you choose to mirror, or contrast flavours largely comes down to personal preference, both can be great. Mirroring flavours makes for a smooth experience whereas contrasting can add an exciting touch to your dining experience.

 

When looking to mirror the flavours of the food, choose a wine with similar notes, for example a lobster dish is great paired with a Chardonnay as they mirror one another’s flavours. On the other hand, Champagne has a hint of sweetness and works wonders when paired with salty foods and they are complete opposites.

 

 

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4.Flexibility

 

Some wines are more flexible than others. In terms of white wines, Chardonnay isn’t very flexible and doesn’t go well with a variety of foods. Chardonnay is however complementary of fish dishes, especially in a luxurious sauce.

 

On the other hand, a Sauvignon Blanc works well with almost any dish as it is very flexible; it is high in acidity which makes it a perfect accompaniment when dining. The acidity level increases your desire for food, making a great pairing.

 

5.Dessert wines

 

When pairing for a dessert, choose a wine that is at least as sweet as the dessert itself if not sweeter. If the food is sweeter, the wine will lose its impact. This is where dessert wines such as Vin Santo, come into play.