Learning to pair wine, food makes difference

The general rules behind food and wine pairing used to be relatively straightforward: Red wine should accompany red meats, white wine should accompany white meats.

But these days, the rules are a little more complex, more nuanced. Wine choice depends not only on the kind of meat, but how it is prepared.

“Food pairing is really about getting a handle on what the base flavor is in the wine and in the food and coming up with something that fits them both,” said George Natsis, partner at Omega Cellars, who has had 15 years of experience in the restaurant business.

“If you’re talking steak and potatoes, I’m a cabernet fan. But if you are preparing something like veal stefan in a creamy stefan sauce, I might go with a softer merlot. It all depends on what the flavor of the food is.”

The flavor of the wine should also be taken into account. The right wine will bring out the flavors in your food. The wrong wine will overwhelm or overpower your dish.

Hence, spicy cuisine like Mexican, Indian, Thai or Pakistani, are often paired with a rosé or a gewurtztraminer, or a drier, more acidic white like a riesling or a sauvignon blanc.

However a chardonnay with buttery, oaky notes can also be served with something spicy or it can be paired with fettucine alfredo or with fresh Japanese food like sushi or sashimi.

Reds, on the other hand, go well with roasted lamb, game meats like duck or pheasant, barbecued ribs or burgers.

Jeff Berretta, food and beverage manager at Wine and Roses, specifically looks for wines that have high acidity. Some of his favorite pairings: a spicy posole with zinfandel and seared day boat scallops with a roussanne.

With dessert wines, you want to consider the combination of flavors, rather than acidity, Berretta said.

“If you’re looking at a chocolate dessert, you want something with more raspberry, blackberry or plum flavors,” he added. “But if you are looking at créme brulée or a dessert with a rich quality to it, I would go with a tawny port.”

Still the greatest rule is to select a wine that you will enjoy.

“I like to say, ‘Eat what you like and drink what you like,’” said Kelli Mettler, manager of the Lodi Wine and Visitor Center. Mettler believes that one’s enjoyment of wine and food should override any traditional wine pairing rules.

“If you enjoy steak and chardonnay, then go for it! Why not? Have a good meal, a great glass of wine and enjoy yourself.”

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