Many of us may have been lucky enough to experience "that meal."
You know the one. The food was incredible, the drink pairings were perfect, and the company, I'm sure, was exactly right.
Usually, these meals come with a pretty hefty
price tag and most of us just simply can't afford to do it on a regular basis. But here's the good news, with a few little tips you can do this at home, too! 1. Quality and complexity Don't be afraid of the language used here, what we are really talking about is that there should only be one star at a meal. Complex wine, simple food, complex food, simple wine. The quality of the food should match the wine.
2. Weight Remember to choose partners that won't overpower each other. A glass of scotch whisky or a full-bodied Napa Cabernet would completely dominate a delicate whitefish dish to the point where you wouldn't even really taste it.
3. Acidity and carbonation Beverages high in acid are natural partners for food because acid refreshes and cleanses the palate. When paired with dishes high in fat, sweetness, and salt, carbonation can also provide the same effect, readying the mouth for the next bite of food.
4. Sweetness Wines with varying levels of sweetness can often be versatile partners with food, so don't be afraid to try an off-dry Riesling or late harvest white. Beverages with sweetness are also good for taming spicy dishes. When pairing sweet wines with desserts you must make sure that the wine is as least as sweet or sweeter than the dish it is to be served with.
Further reading: What You Eat With What You Drink by Andrew Dornenburg and Karen Page; The Flavour Bible by Andrew Dornenburg and Karen Page; Perfect Pairings by Evan Goldstein Ryan Lewis is a sommelier and beer, wine and spirits professional, writer and consultant with 20 years' experience in the industry in the Lower Mainland and internationally.
