The most important principle when pairing wine and food is balance. When the elements align, the food and wine match is “in balance,” but when the attributes are off, the pairing is “out of balance.”
To strike a balance, seek to obtain similar qualities in the wine and food, or diversify the flavors in combination. Food and wine pairing is a highly subjective process. The old rules are: primarily red wine with red meat and white wine with fish and poultry. In my opinion, this doesn’t take into consideration the complexity of today’s multi-ethnic foods and the wide range of wines from around the world that are now available.
These days you’re more likely to hear food and wine pairing suggestions that don’t abide by the old rules. There’s tons of room for experimentation and expression of your own personality in pairing. Rules were made to be broken. Not conforming to a “rule-of,” can sometimes lead to amazing results and is the sign of a true artist. But, it is important to develop a familiarity with convention and an understanding of why the suggested combination usually works. This will give you a good foundation for wine and food experimentation.
I do like to play with my food and wine pairing, but I can’t take the credit for the amazing combinations that Pace Webb comes up with for us each week. That’s all hers and once again she has an amazing dish for us to pair with this Vida Organica Sparkling Chardonnay. This well-balanced, medium-bodied, deliciously fruity Chardonnay works wonders with Paces’ Miso Glazed Cod. Wait until you try this. Make sure to send us your comments on how it turned out!
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