Pairing

The Pairing is the harmony that exists between a dish and a wine process of metaphorically marrying a food with a wine with the intention of enhancing the pleasure of eating them

Summary

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  • 1 Story
  • 2 Sommelier
  • 3 General rules
  • 4 Ways to pair food
  • 5 Source

History

Pairing in many cultures wine has been considered a staple food on the table, and somehow both the production and culinary traditions of a region have evolved together over the years. More than following a series of rules, the local culinary traditions were simply combined with the wines of the area. Thus, the art of combining food is a relatively new and modern phenomenon that moves the publishing industry and the media through publications on the pairing of wine and food.

Sommelier

In the restaurant sector, the sommelier is usually in charge of recommending food and wine combinations to diners.

The main concept behind the pairing is that certain elements found in food and wine, such as texture and flavor , react differently when mixed; and finding the right combination of these will make eating a more palatable experience. The maximum of the pairing is to create new sensations, both in the wine tasting and the food with which we accompany it.

The word pairing is controversial in itself, as many view with some suspicion the similarity between marriage and this word. Other experts, critics and amateurs prefer the terms “harmony” or “chord”.

General rules

Wines are usually the perfect complement to food; and each dish must be accompanied by a particular kind of wine. The general rules of combination are as follows:

  • Fortified wines go well with an aperitif .
  • Light red wines (young) go well with roasted lamb, veal, poultry, pasta, vegetables, paella, cold cuts , fried eggs, ham and meat-based soups .
  • Full-bodied red wines (crianza, reserva, gran reserva) go very well with stews and stews, beef, game dishes, legumes, and strong and fermented cheeses.
  • Light dry white wines are a perfect complement to oysters, grilled lobster, * prawns, prawns, crayfish and seafood in general.
  • Dry white wines are the ideal accompaniment to squid, cooked fish in general, fried or roasted, spider crab, lobster cooked with mayonnaise, ham, lamb chops, snails, fish-based soups and the eggs.
  • Sweet wines are excellent to accompany desserts with chocolate , puff pastry and biscuits (foie-gras can be accompanied by a sweet white wine “sauternes”).
  • The cavas can be used throughout the meal regardless of the dish, and should preferably be very dry (“brut” type).

Ways to pair food

  • By complementationThis is where the flavors in food and wine are similar, this makes the entire range of flavors stand out on our palates. If your dish has mild flavors, it would be best to combine it with a mild wine .

This technique works best with desserts, since you can combine them with sweet and not very spicy wines.

  • By contrast. This is where we must use all our knowledge so as not to overshadow our food. The intensity of the wine’s flavor should highlight the flavor of our dishes. It is not advisable to use a strong wine with soft cheeses or a food with great flavor like a mature cheese with a soft wine.

Both wine and food must be enjoyed with all the senses and be in perfect balance to make your consumption an experience.

 

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