A Match Made in Heaven

The chef at a hotel where I used to work once made a dish that blew my mind with its flavour and simplicity: home-made linguine, truffle oil and organic garlic. Just that. I remember that day well because the entire place was filled with these delicious aromas. I stepped into the kitchen to ask the chef what was cooking for that day’s specials, and he suggested this simple pasta dish for his upcoming ‘new’ menu. When I requested that he add some bacon, he looked up from his chopping board with thinly veiled disgust and said, “No mate”.

I conceded and stood by dutifully for my scheduled tasting. Dan, the hotel’s sommelier at the time, suggested a young Pinot Grigio to go with the earthy pasta dish. Savouring that perfectly simple plate of food and its perfect wine counterpart was heavenly. This uncomplicated and sublime example of the perfect marriage of food and wine has stayed with me to this day.

If paired properly, wine can add a unique element to your dining experience and actually raise the quality of the food itself. Matching food and beverage is a full, sensory experience when executed with discernment. In order to fully enjoy this aspect of the ‘gourmet journey’, one should cultivate a sense of wine and, of course, a sense of food. One can avoid unexpected bad food qualities, ranging from bitterness, oversweetness or a metallic taste, by correctly pairing wine and food.

If you’re new to the wine pairing game, then it may be a good idea to start by simplifying the affair. Begin with a classic red wine and red meat pairing: get yourself a decent red wine, for example Casillero Del Diablo Reserva Cabernet Sauvignon , and a decent cut of sirloin from a conscientious butcher. Sprinkle the meat with sea salt and black pepper and cook it to your preference.

Let it sit for three minutes and then start to sip as you slowly begin to enjoy the steak, one morsel at a time. Pay attention to your taste buds. Look out for the times when the wine enhances the flavour of the mouthful. You may find that the peppery or fruity aspect of the wine is what you enjoy.

Additionally, the wine’s alcohol content adds aromas and body, making the wine feel richer.

These are just a few signals that begin to formulate a palate for food and wine together. The idea is to get the flavours of the food and the wine to match up.

If a dish is acidic, then an acidic wine would be appropriate, although a slightly acidic dish can be balanced by a slightly sweet wine. Acidity in wine cuts saltiness, so sparkling wines generally go better with salty foods than less tart wines, such as most red wines.

When working with vegetables, for instance, remember to go easy on the garlic as this could burn the palate and alter the taste profile of the wine that you’ve chosen. When garlic is well balanced with primary vegetables, say courgettes sprinkled lightly with crushed black pepper, this creates a simple delight that would complement a full-bodied Chilean Chardonnay, for example. If you’re a meat lover then buy good meat. If you’re a fish lover then buy great fish. It is also important to get intimate with the origins and feeding methods of the meat you’re buying. For example, grass- or foragefed lamb has a more intense flavour than grain-fed lamb. Beef from cows raised on grass is generally softer and more full of flavour compared to beef from concentratefed cows, while corn-fed chickens are much healthier and succulent birds than those fed on fish meal or soya.

To take the experience a notch higher, you can also experiment with different sauces. Also, always make sure you have bottled water and maybe a sorbet at hand to refresh the palate between courses. Food and wine pairing really just comes down to your tastes.

Today, I’m offering Swiss chocolate with a plummy Merlot served with soft music and good company. Bon appétit.

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