After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Jun 23, 2007
Wine Pairing (4) : Compare or Contrast ?
Think about the food as having the characteristics of sweetness, sourness, bitterness and saltiness and think about the wine as having sweetness, sourness, bitterness and saltiness.
The way to balance : pair to compare or pair to contrast. Both approaches can be delicious, but the first one is easier to succeed with !
Comparing similar flavors is the simpliest route to wine and food harmony. Balancing like with like create synergy :
rich Chardonnay with rich butter-based sauces
sweet-tart Riesling with sweet and sour Asian sauces
earthy PinotNoir with earthy wild mushrooms
Contrasting opposing flavors juxtaposes very different flavors to dramatic effect. This approach is more risky. The best of these matches pair a lighter wine with stronger food in a way that flatters both :