Food and Wine Pairing Guide for Introductory Sommelier Level 1
Here’s a beginner-friendly breakdown of Food and Wine Pairing for your Introductory Sommelier Course. Understanding the principles of pairing wine with food is essential for creating harmonious dining experiences.
Key Topics to Study for Food and Wine Pairing
1. Principles of Food and Wine Pairing
Complementary Pairing:
Match similar flavors and textures in the food and wine.
Example: A creamy Chardonnay complements a buttery lobster dish.
Contrasting Pairing:
Balance opposing flavors to create harmony.
Example: A high-acid Sauvignon Blanc cuts through the richness of goat cheese.
Regional Pairing:
Pair wines with foods from the same region.
Example: Chianti with Italian pasta in tomato sauce.
2. Key Elements in Food and Wine Pairing
Food Characteristics:
Salt:
Salt enhances the perception of sweetness and reduces bitterness in wine.
Pairing Tip: Salty foods pair well with sparkling wines or off-dry whites.
Example: Champagne with salted potato chips.
Acidity:
High-acid foods need high-acid wines to avoid making the wine taste flat.
Pairing Tip: Acidic dishes (e.g., tomato-based sauces) pair well with acidic wines.
Example: Chianti with spaghetti marinara.
Sweetness:
Sweet foods can make dry wines taste bitter.
Pairing Tip: The wine should be sweeter than the dish.
Example: Sauternes with crème brûlée.
Fat:
Fatty foods need wines with acidity or tannins to cut through the richness.
Pairing Tip: Pair fatty meats with tannic reds or acidic whites.
Example: Ribeye steak with Cabernet Sauvignon.
Spice (Heat):
Spicy foods amplify alcohol and tannins, making the wine taste harsh.
Pairing Tip: Pair spicy dishes with off-dry or low-alcohol wines.
Example: Riesling with Thai curry.
Umami:
Umami (savory flavors) can make wines taste more bitter or tannic.
Pairing Tip: Pair umami-rich dishes with low-tannin reds or whites with good acidity.
Example: Pinot Noir with mushroom risotto.
Wine Characteristics:
Acidity:
High-acid wines pair well with acidic or fatty foods.
Example: Sauvignon Blanc with goat cheese.
Tannins:
Tannins bind to proteins and fats, making them ideal for rich, meaty dishes.
Example: Barolo with braised beef.
Sweetness:
Sweet wines balance spicy or salty dishes.
Example: Moscato d’Asti with spicy Asian cuisine.
Body:
Match the weight of the wine with the weight of the dish.
Example: Light-bodied Pinot Grigio with a light salad.
Alcohol:
High-alcohol wines can overpower delicate dishes but pair well with rich, hearty foods.
Example: Zinfandel with barbecue ribs.
3. Classic Food and Wine Pairings
Red Wine Pairings:
Cabernet Sauvignon: Grilled steak, lamb chops, hard cheeses.
Pinot Noir: Duck, salmon, mushroom dishes.
Merlot: Roast chicken, pork tenderloin, tomato-based pasta.
Syrah/Shiraz: Barbecue, spicy sausages, roasted game.
White Wine Pairings:
Chardonnay: Lobster, creamy pasta, roasted chicken.
Sauvignon Blanc: Goat cheese, green salads, shellfish.
Riesling: Spicy Asian dishes, pork, apple desserts.
Pinot Grigio: Light seafood, salads, vegetable dishes.
Sparkling Wine Pairings:
Champagne: Oysters, fried foods, caviar.
Prosecco: Light appetizers, fruit-based desserts.
Sweet Wine Pairings:
Sauternes: Foie gras, blue cheese, fruit tarts.
Port: Stilton cheese, chocolate desserts, nuts.
Rosé Pairings:
Dry Rosé: Grilled vegetables, charcuterie, salmon.
Off-Dry Rosé: Spicy dishes, fruit-based desserts.
4. Difficult Pairings
Some foods can be challenging to pair with wine due to their strong or unique flavors. Here are tips for handling them:
Vinegar-Based Dishes:
Pair with high-acid wines like Sauvignon Blanc or Champagne.
Example: Salad with vinaigrette and sparkling wine.
Chili Heat:
Pair with off-dry whites or low-tannin reds.
Example: Gewürztraminer with spicy Indian curry.
Artichokes and Asparagus:
Pair with high-acid whites like Sauvignon Blanc or Grüner Veltliner.
Example: Asparagus risotto with Grüner Veltliner.
Chocolate:
Pair with sweet, fortified wines.
Example: Dark chocolate with Ruby Port.
5. Food and Wine Pairing Tips
Match Intensity:
Light dishes pair with light wines; bold dishes pair with bold wines.
Example: Sole with Pinot Grigio; beef stew with Malbec.
Consider Sauce:
Pair the wine with the dominant flavor of the dish, often the sauce.
Example: Chicken in a creamy sauce with Chardonnay.
Experiment:
There are no strict rules—personal preference matters!
6. Key Terms to Know
Complementary Pairing: Matching similar flavors and textures.
Contrasting Pairing: Balancing opposing flavors.
Umami: Savory taste found in foods like mushrooms, soy sauce, and aged cheese.
7. Deductive Tasting for Food and Wine Pairing
Sight: Assess the wine’s body and color to predict its weight and intensity.
Nose: Identify aromas that might complement or contrast with the dish.
Palate: Evaluate acidity, tannins, sweetness, and alcohol to determine the best pairing.
Tips for Studying Food and Wine Pairing
Understand the Basics: Focus on how acidity, tannins, sweetness, and alcohol interact with food.
Learn Classic Pairings: Memorize a few go-to pairings for common dishes.
Experiment: Try pairing different wines with the same dish to understand how flavors interact.
