- The texture of a wine, its weight and body in the mouth, is as important as its flavor to matching with food successfully. A light, soft wine is going to get overpowered by a dish like Osso Buco. Instead, serve it with a big Cabernet Sauvignon or Zinfandel.
- Good opportunities for pairing food and wine occur when the wine you are planning on drinking is used in the cooking process, such as a sauce or marinade. The table wine will then have a head start on pairing with the food.
- Great food and wine combinations come not only from matching flavors, textures and taste components, but also from contrasting them. Play with the opposites.
- Food and wine pairing is highly subjective and individual. This makes it more of an art then an exact science. Follow your own instincts and have fun.
- It is very important to not let the food overwhelm the wine any more than the wine overpower the food. This will be one big step toward a pleasant pairing. Enjoy food and wine together along with friends and family for the perfect pairings.
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Chef Max's Blog
Hi, Chef Max here...
This section of our website is dedicated to matching food with wine. Over the series I will be talking about ingredients, flavor profiles, textures, temperatures, senses, and anything to do with the tough assignment of eating and drinking. I am not big on rules but there are some guidelines that work pretty well when getting the right balance. Here are some good tips that I have found useful. Please feel free to post questions or email me at chefmax@mac.com.
This section of our website is dedicated to matching food with wine. Over the series I will be talking about ingredients, flavor profiles, textures, temperatures, senses, and anything to do with the tough assignment of eating and drinking. I am not big on rules but there are some guidelines that work pretty well when getting the right balance. Here are some good tips that I have found useful. Please feel free to post questions or email me at chefmax@mac.com.
June 26, 2008
