Have you heard the saying, “Good things come in pairs?” If you have, you have definitely experienced many great things that come in pairs, like bacon and egg, peanut butter and jelly, gin and tonic, chips and salsa, and more. Of course, food and wine pairing is no exception to these greats.
Now, why does pairing matter, especially with wine and food? To explain it simply, having the perfect meal and wine pairing is like having the best of both worlds.
The central concept behind this pairing is that some aspects of food and wine, like texture, flavour, and aroma, react when combined. And when you find the combination that pairs excellently, it elevates the dish, the wine, and the overall experience.
Some wine connoisseurs even consider ‘this mix-and-match’ of wines with various cuisines as an art form that lets consumers explore what’s perfect for their taste buds.
Instead of listing what we think is the best food and wine pairing, we’ll give you some tips for finding the perfect pair.
10 Key Rules for Successful Food and Wine Pairing
Elevate your next dinner party or fancy date and impress your guests with these ten rules for mastering the art of food and wine pairing.
Match Intensity
One fundamental principle of food and wine pairing is that both dish and drink must cooperate and come hand-in-hand. This is why intensity matters in creating a lovely harmony on the palate. In a nutshell, matching intensity means pairing delicate wines with light dishes and bolder wines with rich and complex meals.
For instance, light seafood salad pairs beautifully with crisp champagne, enhancing each other’s freshness without overpowering the natural delicate flavours.
Meanwhile, you can pair rich and hearty dishes like braised short ribs with fuller-bodied wines like Cabernet Sauvignon and Macallan. Matching these two intense elements can further enhance the meal’s robust flavours while still maintaining an excellent, balanced dining experience.
Flavour Balance
Intensity is not the only thing that needs matching; flavours also need balancing to achieve a perfect food and wine pairing. What does it mean to balance flavours? It can mean different things, depending on how you want the balance on your taste buds. But it can be as simple as Riesling aligning wonderfully with spicy Indian or Thai cuisine, where the wine’s sweetness softens the food’s spiciness.
Other than alignment, contrasting flavours are also a delightful pair. A great example is pairing lobster in cream sauce with a crisp and sharply tingling champagne.
If you need a wine that is best for both aligning and contrasting flavours, Dom Perignon is an excellent choice, whether you pair it with a spicy meal or decadent desserts.
Acidity and Tannins
If you’re not too technical with wine, acidity and tannins may initially be intimidating. However, understanding their role in your pairing is essential for better results.
The central concept of this rule is that if you have an acidic dish, it’s best to pair it with a more acidic wine.
To be more specific, you can pair high-acid wines like Sauvignon Blanc or a crisp Chardonnay with an acidic meal like those with salad dressings. Any pasta and tomato sauce dish can also be a great pair to the previously mentioned wines.
Sweetness and Umami
Saltiness and umami are two stunningly delicious flavours when paired with sweet wines. Imagine having an Asian dish seasoned with soy sauce and herbs with a sweet Moscato or Sauternes; that contrast will help bring out the enhanced flavours of both elements.
Aside from the sweet and umami contrast, dishes rich in umami flavours like mushrooms and aged cheeses are also good to have with wines with higher acidity, like Pinot Noir or Chianti.
Great with Great, Humble with Humble
Wine writer Karen MacNeil believes the first important principle in pairing food and wine is to pair two greats or two humbles together. This means you can easily pair high-quality wines with gourmet dishes and simpler wines with casual meals, ensuring both elements shine on your palate.
Like in MacNeil’s examples, you don’t need to open a bottle of expensive Merlot to accompany your hot turkey sandwich. Instead, you can pair Yamazaki with gourmet dishes like sushi or sashimi. This Japanese whiskey will surely match the elegance and complexity of the cuisine.
Flexibility is Key
When choosing wine, buying a highly flexible or adaptable to a wide range of cuisines is better.
Chardonnay is a popular type of wine, but it’s one of the least flexible whites due to its alcohol content and toasty oak flavour.
If you don’t have any food and wine pairings in mind yet and want a new bottle of wine, opt for Sauvignon Blanc or dry Riesling. These wines have a higher acidity, making them refreshing to drink and easy to pair with various dishes.
A good bottle of Champagne is also recommended as its bubbles and acidity make it a delightful pair with appetisers or even desserts.
Regional Pairings
If you’re still unsure of the pairings you want, you can never go wrong with a food and wine pairing from the same region. This classic rule rarely disappoints, as regional pairings can mean wine and food might share similar flavour profiles and culinary traditions.
A bottle of Tuscany Chianti wine would be perfect for a pizza or tomato-based pasta. You could also explore the taste of Scotland by pairing Macallan with the country’s traditional dishes like smoked salmon or haggis.
Consider the Sauce
The sauce often dominates a dish’s flavour. This is why you must also consider the sauce of your meal when pairing food and wine. A rich and creamy sauce can be a great pairing with wines with enough acidity, like sparkling champagne, to cut through the sauce’s heavy flavour.
Meanwhile, a medium-bodied red wine like Sangiovese or Chianti works well with tomato-based sauces, as the acidity of these wines complements the sauce’s tanginess.
Spicy Food Needs Sweet or Low Alcohol Wines
Remember when you read about flavour balance? This next tip relates to that but focuses explicitly on spicy food pairing.
Dishes on the spicy spectrum can be tricky to pair with, but it’s safe to opt for sweet or low-alcohol wines to create a harmonious balance on the palate. Sweet wines like Gewürztraminer might do the taming for the heat of a Kepak Bing Bing. Additionally, you can pair the low-alcohol, fruity Beaujolais with spicy barbecue or any Mexican cuisine.
Experiment and Enjoy
Observing your preference and enjoyment is the ultimate rule in achieving the perfect food and wine pairing. The ideal combination indeed varies from one person to another. What might be an excellent pairing for you might be bad for others. And that’s the beauty of it.
You can pair different wines with your favourite dishes and see what works best. Also, do not be afraid to try something new or outside your traditional pairings; the next pairing you explore might be your perfect food and wine pairing.
Get The Perfect Wine To Pair With Your Favourite Dish
Many tips have already been given on achieving the perfect food and wine pairing. But we can’t emphasise this enough: following what your palate wants is the ultimate tip.
Remember, the goal of finding the perfect pair is to enhance your dining experience and have fun. So, pour a glass, try something new, and enjoy the journey of discovering your ideal food and wine pairings. To kickstart your exploration, check out this list of food and wine pairings in Singapore.
Moreover, if you need to buy wine to experiment with your favourite dish, it’s essential to get it from a trusted shop like Crystal Wines. We are a leading wine wholesale shop in Singapore, trusted by over 70 wine agencies worldwide. We also offer wine delivery within Singapore, so feel free to shop with us in the comfort of your home.