"Understanding the fundamental principles of pairing is essential.
This involves understanding how the basic components of food (such as fat, acidity, sweetness, saltiness, and bitterness) interact with wine descriptors (such as body, acidity, alcohol level, tannins, and fruit or earthy flavors)."
Patricio Vargas, Sommelier at Viu Manent
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Acidity: Acidity in wine can help balance fat and saltiness in food, cleansing the palate and preparing it for the next bite.
For example:
1. Pairing by similarity: In this case, both products with high acidity are highlighted.
2. Pairing by balance: Here, the wine cleanses the palate (cleanses fat) due to its high acidity, preparing it for another bite. -
Sweetness: Sweet wines can complement the savory and spicy flavors of certain dishes, creating a pleasant and interesting contrast to experience. Additionally, sweetness can help soften the bitter flavors of some foods, such as dark chocolate.
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Bitterness: Tannins in red wines, which contribute to bitterness, can be complemented by fatty foods, such as red meats or fatty cheeses, or by foods with intense flavors, such as spices and lightly smoked products.
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Body: The body of the wine refers to the sensation of weight, texture, and density in the mouth, which can be light, medium, or full. Full-bodied wines usually go well with more structured and substantial dishes, while lighter wines are ideal for more delicate (fresh) dishes with less fat.
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Flavors and aromas: The flavors and aromas present in wine, such as fruit, spice, floral, or earthy notes, can complement or contrast with the flavors of food.
For example: a wine with tropical fruit notes can enhance a seafood dish with mango sauce. -
Balance: Balance in pairing is achieved when neither the wine nor the dish dominates the other, but rather they complement and enhance each other. Finding a balance between the flavors, texture, and intensity of the food and wine is key to a successful pairing.
"It's important to remember that there are no strict rules in pairing, and personal preference plays a significant role. Experimenting with different food and wine combinations can be a fun and educational way to discover what works best for each person."
Patricio Vargas, Sommelier at Viu Manent
