When we talk about pairing, we mean the pleasant combination of dishes and wines.
The objective is clear: to highlight the organoleptic qualities of both products, in a harmonious, assembled way.
In search of this union, combination or ideal companion, today we bring you a short explanation about which are the best pairings for your wines.
Types of pairing
Pairing by agreement
It occurs when the wine and the dish resemble or have the same characteristics. It is called understanding by similarity.
The classic examples are: strip of asado and Malbec; pink salmon and Pinot Noir; seafood salad and chardonnay without wood; pork tenderloin and Merlot.
Pairing by contrast
In this case, the characteristics of the wine and the food are totally opposite. Here, they complement each other by differentiation.
The emblematic cases are: blue cheese and sweet wine; the empanadas from Salta and Torrontés; Asian food and Torrontés; spicy elaborations and light white wines.
Wines and red meat
Fatty meats: They go wonderfully with red wines of intense varieties, aged in the barrel. Malbec, Cabernet Sauvignon, Cabernet Franc, Bonarda, Petit Verdot and Tannat.
Lean meats: They prefer reds with a slight aging in barrels and varieties with medium or low tannins. Pinot Noir, Merlot, Tempranillo and Sangiovese.
Wines and fish
Fatty fish: this pairing is very well understood with whites that have been aged for a long time in the barrel (Chardonnay, Viognier, Semillon) or light reds (Pinot Noir, Merlot)..
Lean fish: They combine very well with light, fresh, fruity white wines (Sauvignon Blanc, Torrontés, Tocai Friulano).
Wines and white meats
Chicken and pork: They achieve an excellent tandem with light red wines or with light aging in barrels (Pinot Noir).
Young Malbecs or modern Cabernet Sauvignon can go very well. They also combine with Merlot or a young Cabernet Franc.
Among the white ones, the ideal varieties are Chardonnay, Viognier or Semillón.
Rosé wines
It stands out for its versatility. Despite being looked down upon by local palates, the demand for wines made in the Provence style is starting to grow.
Rosé labels are nice options to harmonize:
- Chicken and pork meat;
- Certain red meats (entraña, buttock cover, rump tail, loin);
- Shrimp salads, seafood, seafood;
- Lean and fatty fish.
Wine and spicy
Why doesn’t “spicy” go with “spicy”?
Because the opposite effect is generated, with negative tints. Unwanted metallic or distorted, unpleasant flavors appear.
Itch plus itch equals “fire” for the palate. Too much intensity, too much burning.
For this reason, it is important to reduce that spicy sensation with an agile, fresh, light white wine, without much volume.
Examples of varieties: Torrontés, Sauvignon Blanc, Tocai or Viognier without aging in barrels.
Wine and sweet
Ideally, sweet should go with sweet. Cakes, desserts, fruits and elaborations with a certain sweetness, combine perfectly with sparkling demi sec or sweets and late harvest wines or natural sweets.
Wines and salinity
In general, all foods with a high salt component are complex to pair with.
In this case, we need wines with mineral notes. Pinot and Sauvignon Blanc are a very good option to complement these preparations.
Impossible pairing?
That’s right, there are impossible pairings. It occurs between red wines with marked, intense and present tannins, and sea or salty elaborations. Examples: oysters and Cabernet Sauvignon, sushi and Syrah, sole and Petit Verdot.
Wines and cheeses
In this classic pairing and that arouses so much passion among the curious, influence the raw material with which the cheeses were made and the production method.
Let’s quote the British writer Hugh Johnson: “The harder the cheese, the more tannins it supports. The creamier, the more acidity it needs ».
- Fresh wines and cheeses: Almost none of these cheeses are eaten alone, as their flavor is very neutral and smooth. Recommendation: very young and fresh white wines with herbaceous and floral notes complement each other very well, as well as sparkling Brut or Demi Sec.
- Medium-aged wines and cheeses: Classic examples are Gouda and Emmental. The perfect pairing is dry white wines with good volume and barrel fermented.
- Cured and mature wines: Historical examples are Manchego, Parmesan, Provolone. We will need young red wines to full-bodied and evolved exponents.
- Moldy Wines and Cheeses: Brie and Camembert are the elixirs of this quirky style. We can accompany them with structured white wines with a certain acidity and very aromatic or light and fresh young reds (Pinot Noir).
- Blue wines and cheeses: Roquefort, Gorgonzola, Stilton or Cabrales are ideal to accompany late harvest wines, natural or fortified sweets.
Now you know the basics to choose the perfect pairing for your wiIt might interest you: Ice wine: origin, varieties, and production areas.
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