Wine Basics

  (Last Update:2019.01.30)

Basic Pairing Tips (Part 2)

A second approach to matching food and wine is thinking about whether to contrast or harmonise the flavours of the wine with the flavours of the food.

Tip 2: Contrast or Harmony

Contrast Pairings

The point here is to achieve a balance of flavours between the wine and food. A simple example here is to pair a high-acid wine with something that is deep fried – the idea being that the acidity of the wine balances the fattiness in the food.

VINUM Tempura

Chablis or a similar style of wine (high acid, clean, and crisp) would be an ideal pairing for tempura, akin to squeezing a lemon over your deep-fried fish. For a similar example, see our post on Gruner Veltliner x Katsu.

 

Another example would be matching a venison, plain roasted game bird or duck with a fruit-forward red – a New World Pinot Noir for example or bold, fruity Syrah. This works in the same way as pairing a fruit compote or jam with game and duck, it complements the earthy/gamey flavours of the meat.

In a similar vein, you can think of nice combinations of flavours in food and then find appropriate wines that have a similar flavour profile. Lime and coconut is a nice match, so why not try a coconut-dominated curry with a Clare Valley Riesling from Australia, particularly noted for it’s lime aromas?

Harmonious Pairings

Essentially this is the opposite of the above; you try to find the dominant flavours in your food and find a wine with similar characteristics. Pairing in this way will enhance the effect of that dominant flavour in the dish and multiply it’s deliciousness!

VINUM White-wine-glass

So, a creamy fish or chicken dish with a creamy, full-bodied white wine – oaked versions for Chardonnay, Chenin Blanc or a White Rhone. A peppery steak with a similarly peppery Syrah. Using yuzu koshou? Then try a Gruner Veltliner, which has a strong white pepper, green herbal aroma. For dishes featuring mushrooms (shiitake included) try using a Pinot Noir or Nebbiolo – both of which typically have a distinct ‘earthiness’.

Taking it further…

Sometimes you can combine both the harmonious and the contrasting approach for the same dish.

VINUM Fish-and-Chips

A fun combination to demonstrate this is Champagne with Fish & Chips; the tartness of Champagne works like lemon with the fish and cuts through the fattiness of deep-fried food (contrast), while the rich bready, brioche aromas typical of Champagne matches the batter (harmonious).

Have a look at these posts for more info on this topic.




Pickup post

  1. To decant, or not to decant…
  2. At what temperature should I serve my wi…
  3. Basic Pairing Tips (Part 2)
  4. Tasting wine
  5. France: the Appellation Nation

Related post

  1. Wine Basics

    What grows together goes together

    A simple rule of thumb for matching…

  2. Wine Basics

    France: the Appellation Nation

    French wine labels – and the appell…

  3. Wine Basics

    White wine with meat

    As a follow-up to our post about fi…

  4. Wine Basics

    Basic Pairing Tips (Part 1)

    Pairing is a tricky topic and it's …

  5. Wine Basics

    Storing Wine – Some Good News!

    As much we would kill for a caverno…

  6. Wine Basics

    Fish and Red Wine…Really?

    Yes, absolutely. Well, sort of.…

Recent post

Archives

  1. Food Pairing

    Wine Pairing: Vinho Verde x Grilled sard…
  2. Food Pairing

    Wine Pairing: Negroamaro x Moussaka
  3. Food Pairing

    Wine Pairing: Coteaux du Layon x Pear Ta…
  4. Food Pairing

    Wine Pairing: Pacherenc du Vic-Bihl Sec …
  5. Food Pairing

    Wine Pairing: Xinomavro x Lamb/Vegetable…
PAGE TOP