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This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...

 

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Harmony between food and wine

The harmony between food and wine is achieved when the sensations created by the food and the wine are harmonized to reach a certain perfection that neither could obtain individually.

Although there are no rules that govern precisely the synergy between food and wine, there are two main approaches:
• Horizontal pairing: one wine with one dish.
• Vertical pairing: wines and the preceding and following dishes.

 

The horizontal pairing

 

It consists of finding the perfect harmony between a dish and a wine. Thus, there are the following rules:

The rule of the combinations
• A light dish calls for a light wine.
• A strong dish deserves a well-structured and expressive wine.
• The character of a wine should fit the character of the dish: rustic dish/ rustic wine; fine and elegant dish/ fine wine

 

 

Dish
Type of wine
   
Hors-d'oeuvre Dry and light white wine but vigorous in mouth
   
Soups Dry white wine or light red wine
   
Cold meats Rosé wine, fresh light red wine, not very expressive
   
Seafood and shellfish Dry white wine, vigorous, moderately expressive
   
Fish Dry white wine, fruity, with a developed bouquet , fish in sauce is better with a sweet wine.
   
Red Meat Well-structured and expressive red wine
   
White meat Light red wine, moderately expressive
   
Furred game Red wine, very powerful and well-structured
   
Game birds Red wine, very powerful and well-structures
   
Poultry Light red wine with white meat poultry. Stronger red wine with brown meat poultry
   
Goat cheese Dry white wine. Pressed cheese: light red wine, dry white wine. Blue cheese: liquorous white wine. Soft ripened cheese: dry white wine. Florished crust: light red wine.
   
Cream sweet Sparkling wine, Champagne, Natural Sweet wines

 

NB: dishes containing vinaigrettes or eggs and soups are not well complemented by wines.

 

The rule of the terroir
A regional dish should always be paired with a regional wine.

 

The rule of non-concurrence of the aromas
The dish and the wine must bring out the other but not compete with it. Thus the pairing of a fragrant dish with a fragrant wine must be avoided. On the contrary, a simple dish asks for a wine with a developed bouquet. In addition, if a dish has been prepared with a wine, this wine should be served with the dish.

 

 

The vertical pairing

 

It consists of pairing both the wines with the dishes and ensuring that the different wines complement one another as well. Thus, the following rules will be followed:
• White wines should be served before red wines.
• Young wines should be served before wines for ageing.

 

It consists of pairing both the wines with the dishes ensuring that the different wines complement one another as well. Thus the following rules will be respected:
• White wines should be served before red wines.
• Young wines should be served before wines for ageing.
• Dry wines should be served before liquorous wines
• Wines with a low alcohol content should be served before wines with a higher alcohol content.
• Fresher wines should be served before wines at room temperature.
• It should be avoided to serve more than three different wines, or else the palate will be saturated.
• Do not forget the golden rule: Wines of lower quality must never be served after wines of higher quality

 

The balance of flavours

 

Some flavours react when they are together. Thus, the dominating flavour of a dish must be taken into account when pairing wines and food. The best compromise is the balance between the main dish texture, the dominating flavour of the accompaniments, with the balance acidity/mellowness/unctuous of a white wine, or the balance of the flavours acid/unctuous with the adstringengy of a red wine. The taste of a red wine must not dominate the taste of the accompanying dish.

 

The other factors


Other extern factors can influence the wines and food pairing :
• The season : a powerful wine with a high alcohol content will not be appreciated during a summer dish.
• The moment: a fresh light red wine will be better appreciated for lunch than a powerful wine with a high alcohol content.

 
 
 
 
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