A friend recently told me that pairing is a completely subjective concept. In truth, perception and attitude are more important than flavour for a successful pairing.
This is a great idea! But I disagree. Your expectations will influence how you perceive food and drink. We shouldn’t abandon the idea of pairing just because we’re not sure what to expect. There’s too much deliciousness at stake.
Pairing isn’t snobbish; you do it all the time.
I want to dispel the idea that people who consider pairing are snobs. They think that only those who drink tea with their pinkies raised can do so. We food-lovers think about pairings all the time.
Imagine you are eating a brownie. It’s rich, chocolaty, and a bit sweet. You can add a spoonful of ice cream or drizzle some hot fudge on top. You can add some berries or raspberry sauce or salted caramel or many other tasty things. Would you add garlicky Pesto? Would you add tomato and onion salsa? Would you add melted cheese? Most likely not. It’s unlikely. What a waste.
When you add a sauce or season a dish, you are thinking of combining flavours.
You don’t have to be snobby if you want your food and drink to go together. You’re combining flavours when you add sauces or season food. Add a pinch of lime to balance out a dish. There is more than one way to season your chilli, and you can’t just pair your fries with one drink. Milkshakes? Sparkling wine? Totally.)
It makes sense to drink something that will enhance the taste of the food you are eating. It’s here that the miracle happens. Sometimes, flavours in liquid and solid form combine to produce a delicious third flavour.
Drink what You Like
Many people say, “Drink what you want, and forget the rules.”
Sure. You’re not going to love a drink with food if you don’t like it. You might be surprised by a good combination. The first step is to enjoy what you drink. Next, think about how you want to drink it.
Let’s say you have your favourite bottle of Cabernet in the refrigerator. Fantastic! Should you drink this when you have lamb chops or sushi? You’ll probably compliment your chef and say “wow” if you choose one of the two combinations.
Contrasting and Mirroring
Let’s not call these rules. Let’s get rid of the notion that there is only one “perfect pairing” for a particular food. You’re a Serious eater and want your food to taste great. And you can have something to drink with it. How can you make the most of the chance that your combination will work?
You can make sauces in two ways. They’re similar. You can choose drinks that contrast with the flavours of your food. However, too much contrast may make one element dominate the other. A little contrast can bring out the best in both. Think of the lime squeezed on top of your chilli bowl. Yum!)
The second pairing method is Mirroring. This involves choosing a beverage that complements similar characteristics and helps them to shine.
You can use a combination of mirroring and contrasting to bring out your food’s best qualities and balance your food and beverage in your mouth. What are you mirroring, then? What are you contrasting with? When choosing foods and drinks to serve together, what should you pay attention to?
Alcohol, Alcohol Impact and Body
It’s easy to start thinking about the best drinks when you think of Impact. Every meal and drink you consume has an impact. For example, if you are cooking rich braised ribs or a dry-aged meaty steak. These dishes have a major impact.
When choosing which bottle to open, consider both the effect of the dish as well as the body and Impact of your beverage. It is used to describe the body of the wine. Think of the different types of milk: whole, skim or 2%. The mouthfeel of cream is different from that of skim milk; the same goes for full-bodied and light-bodied wine. The body is not just limited to wine. Consider a crisp and light pilsner as opposed to a mouth-filling malty double bock. This is because the heft of each beer matters. Your wee pilsner may be too heavy and taste metallic when paired with rich braised short ribs.
Alcohol content is one factor that can affect the Impact and body of wine or beer. Consider choosing a drink with a lower alcohol content if your food is delicate. Alcohol can make your mouth feel “hot”. This can be amplified by spicy food.
Another tip: If you plan to drink several wines or beers throughout a meal, you should start with lighter drinks and then move on to larger, more powerful beverages. Anything too strong will overwhelm your taste buds and ruin everything else.
Brightness & Acidity
Acidity is a great tool to use when choosing drinks that pair well with your food. This could be lemon or lime juice in a cocktail. Some wines are more acidic than others. Think of Sauvignon Blanc, Riesling or fresh, bright Pinot Noir. Hops can give a beer a fruity or citrusy flavour. Acidity is a key component of sour Belgian or Flemish beers.
A squeeze of lemon can bring out the richness of your food. For example, a plate full of fried clams can be improved by a squeeze. Acidity can refresh and cleanse your mouth. Take advantage of this tool.
Carbonation
When you are eating a rich meal, carbonation can refresh your mouth and cleanse your palate. It’s in beer. Sparkling wine has it. Diet Coke also has it. That carbonation is what makes Diet Coke taste so good when paired with a greasy and cheesy pizza.
Tannin and Bitterness
Tannins are found in wine from grape skins and stems. They can also be found in oak barrels. You may feel a slight bitterness or an astringency in your mouth. They give the wine structure. The same is true of tea and some beers, such as Flemish Reds.
Tannins in big red wines with low acidity can make the wine pair well with red meats, balancing out the fats and proteins. In the opposite direction, fats and proteins seem to be able to reduce the harshness of tannins.
It’s important to know that tannins can irritate the soft tissues in the mouth. Pairing spicy food with a big, tannin-laden wine can exacerbate the problem.
Bitterness, just like tannins in beer, can help cut through the fattiness and smoky flavours. Beware of beers that are too bitter, as they can overwhelm delicate food.
Sweetness
“Slightly sweet dishes may make a beer or wine taste thin or bitter.”
It’s not just dessert that’s sweet. I’m referring to ketchup and caramelized onions in pad thai and barbecue sauces, oyster sauces, teriyaki and miso-ginger sauce. This slightly sweet food can make a beer or wine taste thin and bitter. A somewhat sweeter beer or off-dry wine will enhance the flavours of these dishes.
Slightly sweeter drinks can be a good match for spicy dishes. They will enhance the aromas and balance out some of their heat. Although it’s fashionable to like ‘dry wine’, a little sweetness can help your wine go with food.
Are you wondering about dessert pairings? A good rule of thumb to follow is to pair your drink with something sweeter than the food. You’ve probably sat at a wedding and realized that you don’t really like Champagne with wedding cake. The Champagne is not bad. It may not be the Champagne. The sugary frosting will probably mask the fruity flavours of Champagne, so you’ll be better off drinking seltzer.
Umami
I love food and drink combinations that emphasize umami flavours. The umami in beer comes from the lightly roasted malt and the glutamates formed by yeast fermentation. It also picks up the caramelized flavours of roast poultry, mushrooms or pate. Beer (and sparkling wines) have a bready flavour that can bring out similar flavours in foods.
Fino sherry and fried olives are a delicious combination. Sherry may not be as popular as it could be. This is an umami-bomb of a combination.
Since we talked about roasted malt, it’s worth noting that we can also combine dark, earthy flavours with food and drinks, just as we would match bright, light flavours. Porters and stouts with darker roasted malt can have a taste similar to chocolate or coffee. They pair well with charred foods, rich sauces, desserts, etc.
Beware Oak
Oak from barrel-aged wine or barrel-fermented wines can be an obstacle when it comes to pairing delicious foods and wines. If oak is too robust, it can overshadow the food that you pair with it. This is true unless your food of choice is a powerful charred piece of meat or game. The oak can add a smooth vanilla flavour to sauces that are rich and creamy.
This is supposed to be fun.
These details might seem overwhelming, but these are just a few ways to discover delicious food and drink combinations. What’s the best way to find something that not only works but also tastes great? Have fun with it.
Invite your friends and hand out a lot of glasses. You can give everyone 3 or 5 at once. Everyone doesn’t have to finish. (And, um, drink water, too.)
Pour all the different food options and taste them. Are the combinations awesome? Are they terrible? Does the food improve or degrade the taste of the drink? Does your drink enhance the food you are eating? What characteristics do they share? Which characteristics seem to be at odds? What else would be better? Check your fridge to see what else is there!
You’re sure to find something tasty, even if you don’t agree with everyone else.
