Matching Wine with Food
By Harvey Steiman, Wine Spectator editor at large
The first thing to remember about matching food
and wine is to forget the rules. Forget about shoulds and shouldn'ts.
Forget about complicated systems for selecting the right wine to
enhance the food on the table. This is not rocket science. It's
common sense. Follow your instincts.
Just choose a wine that you want to drink by itself.
Despite all the hoopla about matching wine and food, you will probably
drink most of the wine without the benefit of food--either before
the food is served or after you've finished your meal. Therefore,
you will not go too far wrong if you make sure the food is good
and the wine is, too. Even if the match is not perfect, you will
still enjoy what you're drinking.
Some of today's food-and-wine pontificators suggest
that mediocre wines can be improved by serving them with the right
food. The flaw in that reasoning, however, is the scenario described
above. If the match does not quite work as well as you hope, you're
stuck with a mediocre wine. So don't try to get too fancy. First
pick a good wine.
This is where common sense comes in. The old rule
about white wine with fish and red wine with meat made perfect sense
in the days when white wines were light and fruity and red wines
were tannic and weighty. But today, when most California Chardonnays
are heavier and fuller-bodied than most California Pinot Noirs and
even some Cabernets, color coding does not always work.
Red wines as a category are distinct from whites
in two main ways: tannins--many red wines have them, few white wines
do--and flavors. White and red wines share many common flavors;
both can be spicy, buttery, leathery, earthy or floral. But the
apple, pear and citrus flavors in many white wines seldom show up
in reds, and the currant, cherry and stone fruit flavors of red
grapes usually do not appear in whites.
In the wine-and-food matching game, these flavor
differences come under the heading of subtleties. You can make better
wine choices by focusing on a wine's size and weight. Like human
beings, wines come in all dimensions. To match them with food, it's
useful to know where they fit in a spectrum, with the lightest wines
at one end and fuller-bodied wines toward the other end.
A Spectrum of Wines
To help put the world of wines into perspective,
we offer the following lists, which arrange many of the most commonly
encountered wines into a hierarchy based on size, from lightest
to weightiest. If you balance the wine with the food by choosing
one that will seem about the same weight as the food, you raise
the odds dramatically that the match will succeed.
Yes, purists, some Champagnes are more delicate
than some Rieslings and some Sauvignon Blancs are bigger than some
Chardonnays, but we're trying to paint with broad strokes here.
When you're searching for a light wine to go with dinner, pick one
from the top end of the list. When you want a bigger wine, look
toward the end.
Selected dry and off-dry white wines, lightest
- Soave, Orvieto, Pinot Grigio
- Off-dry Riesling
- Dry Riesling
- Champagne and other dry sparkling wines
- Chenin Blanc
- French Chablis and other unoaked Chardonnays
- Sauvignon Blanc
- White Bordeaux
- White Burgundy
- Pinot Gris (Alsace, Tokay)
- Barrel-fermented or barrel-aged Chardonnay (United
- Selected red wines, lightest to weightiest:
- California Pinot Noir
- Chianti Classico
- Merlot (United States)
- Cabernet Sauvignon (United States, Australia)
- Rhône, Syrah, Shiraz
More common sense: Hearty food needs a hearty
wine, because it will make a lighter wine taste insipid. With lighter
food, you have more leeway. Lighter wines will balance nicely, of
course, but heartier wines will still show you all they have. Purists
may complain that full-bodied wines "overwhelm" less hearty
foods, but the truth is that anything but the blandest food still
tastes fine after a sip of a heavyweight wine.
These are the secrets behind some of the classic
wine-and-food matches. Muscadet washes down a plate of oysters because
it's just weighty enough to match the delicacy of a raw bivalve.
Cabernet complements lamb chops or roast lamb because they're equally
vigorous. Pinot Noir or Burgundy makes a better match with roast
beef because the richness of texture is the same in both.
To make your own classic matches, start off on
the traditional paths and then deviate a little. Try a dry Champagne
or a dry Riesling, which are on either side of Muscadet on our weight
list, for a similar effect. Don't get stuck on Cabernet with lamb.
Look up and down the list and try Zinfandel or Côtes-du-Rhône.
Instead of Burgundy or Pinot Noir with roast beef, try a little
St.-Emilion or Barbera. That's the way to put a little variety into
your wine life without straying too far from the original purpose.
At this point, let us interject a few words about
sweetness. Some wine drinkers recoil at the thought of drinking
an off-dry wine with dinner, insisting that any hint of sweetness
in a wine destroys its ability to complement food. In practice,
nothing can be further from the truth. How many Americans drink
sweetened iced tea with dinner? Lemonade? Or sugary soft drinks?
Why should wine be different? The secret is balance. So long as
a wine balances its sugar with enough natural acidity, a match can
work. This opens plenty of avenues for fans of German Rieslings,
Vouvrays and white Zinfandel.
One of the classic wine-and-food matches is Sauternes,
a sweet dessert wine, with foie gras--which blows the sugarphobes'
theory completely. The match works because the wine builds richness
upon richness. The moral of the story is not to let some arbitrary
rules spoil your fun. If you like a wine, drink it with food you
enjoy and you're bound to be satisfied.
--Excerpted from Wine Spectator Magazine's Guide to Great Wine
[ HOME PAGE
| ABOUT US |WINES
| LIQUORS | BEST
SELLERS | EVENTS | CONTACT US ]