Pairing food and wines is nothing new in the culinary world, yet it’s still an art that passes most people by – but with the potential to elevate the dining experience to entirely new heights by combining mouth-watering flavours and tempting aromas in perfect harmony, if you’re not leveraging it yet, then you’re missing a trick.
Whilst many of us have our favourite wines, they aren’t necessarily the best choices to enhance every meal, and the right pairing has the power to highlight the nuances of a dish as well as bringing out the characteristics of the wine itself. For example, while a crisp, dry white is a dreamy accompaniment for a delicate fish or seafood dish, a rich, full-bodied steak will go down a treat with a steak or roast lamb – and of course, there are dessert wines designed especially to be sipped alongside a sweet treat at the end of a meal because of their ability to enhance enjoyment.
If you’re keen to learn the art of food and wine pairing and get the most possible out of your dining experiences, then the good news is that with a little time spent getting to know and understand what works best, you can do just that.
We asked the experts at Quandoo, a restaurant reservation platform that connects diners with some of the best restaurants around the world, to share their top tips on finding the kinds of perfect matches that will enrich your dining experience and take you on a culinary journey to remember, each and every time.
Advanced table booking software like Quandoo not only ensures seamless reservation management for restaurants behind the scenes, but also provides customer insights – which, in turn, enable chefs to customise menus and suggest exquisite food and wine pairings that perfectly align with a diner’s preferences.
The symphony of wine and food pairings
Great food and wine pairings can make all the difference to how both elements taste and smell, not to mention the overall pleasure of consuming the two together. First, let’s take a look at some of the most common pairings and why they work so well.
The classic: Red wine and red meat
Red wine and red meat have long been seen as a match made in heaven in the culinary world, but why does this combination work so well? Well, the rich, robust flavors of red wine perfectly complement the hearty, savory taste of red meats – think of a succulent steak paired with a full-bodied Cabernet Sauvignon, with the wine’s tannins cutting through the richness of the meat, balancing the flavors and enhancing the overall taste. Delicious!
The fresh twist: White wine and seafood
Next up, we have the zesty duo of white wine and seafood. Ever wondered why a crisp Sauvignon Blanc goes hand-in-hand with a plate of fresh oysters? It’s because the acidity in the wine complements the salty, briny flavors of the seafood. This pairing feels as refreshing as a cool sea breeze on a sunny afternoon.
The unexpected: Dessert wines and spicy foods
Now, for the unexpected, a sweet dessert wine paired with spicy food. The sweetness of the wine acts as a counterbalance to the heat of the spice, creating an exciting contrast that tantalises your taste buds. Imagine sipping a glass of late harvest Riesling with a plate of spicy Thai curry. Sounds strange? Give it a try, you might be pleasantly surprised!
Pairing tips
So now that you understand why some of the most common flavour pairings work so well, you’re probably wondering how to go a step further and know which wines will pair the best with specific dishes. Not all fish, seafood and meat dishes are created equal, and what about veggie and vegan options, or desserts? Here’s a general guide to getting it right, depending on the flavours you’re working with.
Salty foods
A glass of wine is the obvious choice when you’re serving up a charcuterie or cheese board – a pairing that is commonly enjoyed in France and Italy. But which type of wine should you choose, and why? The likes of feta, Manchego and jamon serrano are all salty foods, so they key is to opt for a pairing that cuts through this – a fruity and acidic white wine, like a sauvignon blanc, will work well here, and just as the wine will balance out the saltiness, the saltiness will emphasise the richness and flavour of the wine and balance out any harsh tannins. Perfect!
Acidic foods
Dishes with an acidic element, such as lots of lemon juice or a vinegar-based dressing, should be approached carefully; as a general rule of thumb, you’ll want to go for a wine that is slightly more acidic than the food itself, but not overly so, as this is the only way to ensure that neither one overpowers the other. Champagne is an excellent choice if you’re feeling extravagant, while an albarino or Riesling will also work well.
Sweet foods and desserts
On the other hand, dishes with a sweet element, such as a Chinese sweet and sour or a Thai curry, work best with far less acidic wines – in fact, an off-dry wine like a chenin blanc, or a zinfandel,with a touch of sweetness, is just the ticket. As for desserts, don’t hold back on those dessert wines, which should always be a little sweeter than the dish itself. You can’t beat a good Moscato with its light, honeyed peach flavour, which will go down a treat almost without exception.
The bottom line
The art of food pairing is a journey of exploration, where the right combinations can turn your dining experience into something truly unforgettable. Whether it’s a classic match like red wine and red meat, or an unexpected duo like dessert wine and spicy food, the possibilities are endless. The best way to get to grips with it? Start experimenting now, and you might be surprised at how much some foods and wines really do enhance one another.
