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Importers of Fine Wines Since 1919 | Resources for the Trade |
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Food, Wine and the HumanThe art of food and wine pairing is a subjective one--rife with controversy, and riddled with staunch opinion. In this arena, human nature manifests itself in all its glory. How so? First and foremost: people LOVE rules. They want definitive answers to specific questions They want to know “why”. Structure is paramount. Formulas are key. Second, and equally important: people DETEST rules. They glory in breaking them. They are deaf to suggestion. They are on their own personal mission and if you step in the way, you just might get flattened flatter than a pancake. The evolution of food and wine pairing is very much akin to the evolution of the human spirit. First, we do as we’re told, then we bend the rules, then, ever more confident, we break them. Is there a right and wrong in food and wine pairing?
Food and wine are both composed of different molecular components. Some components work well together while others do not. This is food science—chemistry, pure and simple. Can you bend and break the rules? Yes. Yes, you can. Once you learn the rules, you can learn how and when to break them! Previous| Next
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Matching wine with food has been going on for a long, long time, but never has it been more difficult. The days of consuming local wines with local fare are rapidly giving way to fusion cuisines and Matching wine with food has been going on for a long, long time, but never has it been more difficult. The days of consuming local wines with local fare are rapidly giving way to fusion cuisines and a panoply of global wine offerings. Given the incredible mix of flavors and cooking techniques in the kitchen today, pairing up food and drink so that both show to best advantage can be a little tricky. The traditional rule of thumb for wine and food matching “The primary consideration for a proper marriage is that the character of the wine and that of the food should not overwhelm or suffocate each other. Wine and food are not meant to quarrel with one another.” The basic building blocks of wine are: sugar, acid, alcohol and tannin. The basic building blocks of food are: sugar, acid, salt, fats/oils, proteins. “Wine is the intellectual part of a meal. Meats are merely the material part.” 
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Yes. Yes, there is. 
is to pair up local wines with local ingredients. Logically, foodstuffs harvested from the same soils will have a natural affinity to each other because their flavors will echo.