What is Pairing and How to Pair a Good Wine

Most of us have a general idea about pairing and its most classic rule: red wines with meats and white wines with fish.

However, it's not that simple. In fact, pairing is one of the most controversial topics in the world of wine; the explosion of new wines, wineries, and grape varieties in recent years has greatly complicated everything related to pairing food and wine.

Let's delve into what pairing means and some key points for pairing wine properly.

What is Pairing?

Pairing is the process of matching a particular type of wine with a specific food to enhance the flavor of both.

Historically, wine has been considered a staple in many cultures, and culinary traditions and wine production have evolved together over the years. Initially, pairing as we understand it today did not exist; local dishes were simply combined with wines from the same region. The art of combining food with wine is relatively modern.

In the world of dining, the person responsible for recommending the most suitable pairings between food and wines is the sommelier.

The main concept of pairing lies in the fact that certain elements found in wine and food, such as flavor and texture, interact differently when mixed; finding a good combination will heighten the pleasure of eating and drinking.

The most important goal of pairing is to create new sensations in the tasting of both the food and the wine.

Key Points for Pairing Wine

Although in the art of pairing it is advisable to keep an open mind and experiment, there are certain guidelines to follow to understand how the aromas and flavors of different foods and wines come together.

Think of the Menu as a Whole

This is something most sommeliers agree on. All elements of a menu should be seen as part of a holistic experience.

As a general rule, a full-bodied wine should never precede a lighter wine, as the flavor of the latter could be overwhelmed. This is why menus are arranged according to the intensity of each dish, which is also reflected in the intensity of the wines.

For example, starters and first courses are typically accompanied by rosé and white wines, followed by young and mature reds, and finally, sweet or fortified wines.

Understand Balance and Weight

To understand the concept of balance in wine pairing, it is necessary to first understand what is meant by the weight of wines and foods.

The weight of foods is defined by their ingredients, the intensity of their flavors, the amount of fat, etc. For example, everyone knows that a mixed salad is a lighter dish than an Asturian bean stew.

The weight of wines is determined by the intensity of their flavor and their body, which in turn is defined by their aging time, grape variety, tannin concentration, alcohol content, or region of origin.

When pairing a dish with wine, try to match the weight of the food and the drink.

For example, light salads and starters pair well with young whites; seafood and fish with more structured whites; white meats, vegetables, and soft cheeses with barrel-aged whites; oily or saucy fish with young reds; cured cheeses, roasts, and grilled meats with aged reds; and for long-cooked stews and game, the most suitable wines are reserves and grand reserves.

Contrast vs. Complement

Dishes and wines can be paired by complementing or contrasting.

With complementing, we seek to have the wine and the dishes complement each other, which can be done by matching flavors, texture, temperature, color, etc. For example, sweet wines can be paired with desserts, or white wines with white fish.

In contrast pairing, the aim is to balance through opposite sensations.

For instance, it would not be a good idea to pair a full-bodied, high-alcohol red wine with a spicy dish, as the sensation in the mouth would be overwhelming. On the other hand, the freshness of a dry white could balance the intensity of the dish.

Many more factors should be considered when pairing with wine, but the main thing to understand about pairing is to trust your personal taste. If you prefer to accompany a lamb roast with a rosé instead of a good red, no pairing guide will change your mind. Ultimately, the goal is to please your palate, and everyone's palate is different.