The Golden Rules: Basic Principles of Pairing

Pairing food and wine is often treated like a complex science, but at its heart, it is about balance and enhancing the pleasure of a meal. The goal is to ensure that neither the dish nor the wine overpowers the other, but instead, they create a third, superior flavor together. There are two main ways to achieve this: through congruence or contrast. A congruent pairing happens when the wine and food share similar traits, such as a creamy Chardonnay served with a buttery lobster, where the shared richness creates a seamless experience. On the other hand, a contrast pairing uses opposing elements to create balance, like a high-acid Riesling cutting through the fat of a spicy fried chicken, refreshing your palate with every sip.

To master the basics, you must consider the structural elements of both the wine and the food. Acidity is your best friend in the dining room because it acts like a squeeze of lemon, brightening flavors and cutting through richness. Tannins, found mostly in red wines, act as a scraper for the palate, which is why they pair so perfectly with proteins and fats that soften their grip. Sweetness in food can make a dry wine taste bitter, so the golden rule is that the wine should always be sweeter than the dish. Finally, consider the weight or body of the meal; a light salad demands a delicate, light-bodied wine, while a heavy stew needs a wine with enough soul and structure to stand up to it. By following these simple intuitions, you can turn any simple dinner into a true gastronomic event.

From Delicate Earth to Bold Structure

Freshness, Acid, and Texture

The Ultimate Food Partner