As a self-proclaimed wine enthusiast and adventurous foodie, I’ve spent countless hours exploring the possibilities that arise when you dare to venture beyond the traditional wine and food pairings. You know, the ones that tell you white wine is meant for fish and red wine is the only option for steak. Well, my friends, prepare to have your minds blown, because I’m about to take you on a culinary journey that will challenge those age-old conventions and showcase the magic that happens when you pair the unexpected.
Challenging the Classics
Let’s start by addressing one of the most common wine rules: always pair white wine with fish. During a visit to the Italian seaside town of Livorno for my show on PBS, Avec Eric, I had the opportunity to try the area’s classic fisherman’s stew, cacciuco. This seafood stew was made with a rich, red wine sauce, and while the white wine I initially enjoyed was nice, I couldn’t help but wonder what red wines might pair even better with this unconventional fish dish.
Back in New York, my friend Aldo and I decided to put this theory to the test. We paired a halibut in morel sauce with two different pinot noir wines, and the results were nothing short of delicious and intriguing. This experience got me excited to explore more ways to break free from the traditional wine and food pairing rules.
Embracing the Unexpected
One wine myth that I’ve always found particularly interesting is the notion that young wines don’t have the character to stand up to strong, complex flavors. This idea is often challenged when it comes to pairing wines with charcuterie boards. These specialty meat and cheese platters typically feature a wide variety of flavors, from peppery salume to fennel-infused sausages, and the richness of the fats can be quite overwhelming.
However, Aldo proved that with the right choice of wines – ones that are light but have a touch of acidity and delicate fruit – it’s possible to create a harmonious pairing that elevates the entire experience. It’s all about finding that perfect balance, where the wine complements the flavors rather than being overpowered by them.
Cheese and Wine: A Match Made in Heaven (or is it?)
Another classic pairing that often stumps diners is the combination of cheese and wine. The thinking goes that any wine will do, but as I quickly learned, that couldn’t be further from the truth. Cheese comes in such a wide range of textures and flavors, and the same can be said for wine, so it’s not as simple as just grabbing any bottle and hoping for the best.
Aldo and I put this myth to the test by exploring a cheese board with three very different cheeses: a fresh chevre, an aged cheddar, and a ripe blue cheese. If we had paired the same wine with each of these, it would have been a disaster. But by carefully selecting the right wines to complement the unique characteristics of each cheese, we were able to create a truly exceptional experience.
Tackling Tricky Ingredients
One of the most challenging ingredients to pair with wine is anything with extreme acidity, like ceviche or raw oysters with mignonette or lemon. The common thought is to reach for an equally acidic wine, but Aldo and I found that there are other options that can actually elevate the dish in surprising ways.
We discovered that incorporating fruit or floral notes into the wine can help balance the tartness of the food, creating a harmonious partnership that defies conventional wisdom. It just goes to show that sometimes the best pairings come from thinking outside the box and challenging our preconceived notions.
Salads and Pasta: Rethinking the Classics
When it comes to salads, the possibilities are endless. From the base of greens to the array of vegetables, fruits, nuts, and dressings, there’s a lot going on that can make finding the perfect wine pairing a real challenge. The strong chlorophyll elements in the greens alone can be tough to match.
But Aldo and I weren’t deterred. We compared two different white wines against a complex but delicious salad, and the results were eye-opening. It turns out that when you have a salad with so many diverse flavors, it’s not always about finding the “perfect” pairing – sometimes it’s about discovering which wine can best complement the overall dish.
And what about that other classic pairing, pasta and wine? The common assumption is that white wine is the way to go, but Aldo challenged me to taste the same red wine with four different pasta sauces. The results were fascinating, proving that the base flavor of the pasta itself can actually hold its own against the bold character of a red wine.
Spice and Sweetness: Finding the Perfect Balance
Another common wine pairing rule is to go for a sweeter wine when serving spicy food. The thinking is that the sweetness can help tame the heat, but as I discovered, it’s not quite that simple. The source of the spice and the other ingredients in the dish can make a significant difference in how the wine and food interact.
Aldo and I put this to the test with a spicy scallop dish, and the results were anything but predictable. The sweetness of the scallops themselves, combined with the heat of the spices, created a unique balance that called for a different approach to the wine pairing.
And then there’s the matter of black pepper, which can be a real “wine killer” due to its own tannins. When the tannins of the pepper hit the tannins in the wine, the entire flavor can become short and astringent in the mouth. But Aldo found a Bordeaux that worked beautifully with a steak au poivre dish, proving that with the right wine, you can even tame the mighty black pepper.
The Importance of Water
As someone who is deeply passionate about the dining experience, I can’t help but wonder about the often-overlooked role of water in enhancing the flavors of food and wine. After all, we’re lucky to have so many different kinds of drinking water available to us, but are they really that different in taste? And if they are, how do they affect the way we taste other things?
Aldo and I decided to put water to the test, tasting five different waters against each other and then pairing them with a glass of wine. The results were quite dramatic, and I encourage you to try your own water tasting at home to see how it can impact your dining experience.
Bordeaux Goes with Everything
As a self-proclaimed Bordeaux enthusiast, I’ve always believed that this iconic wine region can hold its own against a wide range of flavors. Aldo, the wine director at The Up and Under Pub, knows this about me, so we decided to put my theory to the test.
We pitted Bordeaux against four completely different foods: raw oysters, Camembert cheese, lobster salad, and pecan pie. The results were nothing short of fascinating, as the well-respected wines from Bordeaux held their own and even elevated the diverse flavors on the table.
The Elusive Asparagus
If there’s one ingredient that can truly put a wine pairing to the test, it’s asparagus. This special vegetable has a complex flavor profile, with a distinct bitterness and high mineral content that can make it a challenge to match with wine.
Aldo and I took on this asparagus conundrum, first trying a Pinot Bianco from Italy and then a Grüner Veltliner from Austria. Each wine brought something different to the table, and it was fascinating to see how the asparagus and its vinaigrette dressing interacted with the various characteristics of the wines.
Embracing the Unexpected with Red Meat
Perhaps the most common wine myth or rule is to always pair red meat with red wine. While that’s often a nice pairing, it’s not the be-all and end-all. As Aldo and I discovered, depending on the specific meat and the recipe, there are some really nice qualities that white wine possesses that can work beautifully with red meat.
We found that characteristics like fresh acidity, fruity notes, and mineral undertones can provide a refreshing contrast to the heaviness of a red meat dish, lifting the flavors and creating a unique and delightful dining experience.
Chocolate: A Challenging Delight
Chocolate, with its myriad of flavors ranging from bitter to rich and earthy to acidic and fruity, can be a real challenge when it comes to wine pairing. I remember being told in culinary school that water was the only suitable beverage to enjoy with chocolate, but Aldo and I were determined to prove that wrong.
We explored two different red wines paired with three distinct chocolate desserts, and the results were fascinating. It’s all about finding the right balance, where the wine complements the chocolate without overwhelming or clashing with its complex flavors.
As you can see, the world of food and drink pairing is a never-ending adventure filled with surprises and delights. By challenging the traditional rules and embracing the unexpected, we can elevate our dining experiences in ways we never thought possible. So, the next time you sit down for a meal, don’t be afraid to think outside the box and explore the magic that happens when you dare to pair the unconventional. Cheers to a culinary journey filled with endless possibilities!
