Selecting the Right WINE
Collioure on 10/17/2008
|The old adage “white with fish, red with meat” only applies to simple preparations. Even then some meats (pork, veal) go well with white wines, and a few fishes (notably those fatty fishes in rich Omega-3) marry better with reds. |
Quite recently modern cuisine arrived with taste influences from all over the world, and choosing wines to accompany became infinitely more complex. Now one matches the wine with preference to a significant sauce and not to the “meat” of a dish.
Other principles apply. Most often we choose a wine to complement the food, not a wine that will overpower the food, except that with a simply grilled meat we might choose a very big wine that will effectively serve as the sauce when both are enjoyed together (for example, a big Cabernet with a steak). Generally speaking – lighter, simpler foods, lighter wines; big, complex food, big wine.
Finally there are counterpoint wines that cut across the fats or spices that accumulate on the palate. Sauvignon Blanc works well in this way with greasy fried chicken.
I am deeply indebted to Tom Maresca whose marvelous text “The Right Wine” helped me to master this fascinating subject (after numerous readings). A good portion of his book covers the enigmatic problem one encounters in a restaurant when two (or four) people order quite different dishes and one must find a wine (or two) that will work with everything. Versatile Pinot Noirs in red and dry Riesling (from Alsace in France) in white often do the trick.
|Player:||Level:||% Correct:||Time to Complete:|