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Mission Impossible: Food & Wine Pairing
This time, Vitinerario takes on the role of a fanciful Tom Cruise Sommelier
Food and wine pairing is a profession, an art, a decidedly delicate and complex technical exercise that requires a lot of study and practice, or, if you're lucky, a gift that nature bestows on a select few. When we talk about Food & Wine Pairing we can think of different approaches that we will analyze very quickly.
The ideal pairing that we can also find by doing a simple Internet search starting from a dish (e.g. generic: Grilled veal – Aglianico or Sangiovese)
The territorial pairing, which we all often unconsciously practice, consists of combining foods and wines from the same area or region (e.g. Sicilian: Pasta alla norma - Grillo).
The technical pairing, done only by experts who taste a dish and, based on its characteristics, identify a range of suitable labels and vintages.
On this occasion we will focus on difficult or impossible pairings, giving some examples and assuming that the indicated food is the main and predominant element of the proposed dish. This clarification is fundamental because the significant presence of other ingredients in the recipe could completely change the reasoning. We will also leave out the technical aspect, giving an indication of the ideal pairing that everyone can then explore on their own.
Let's start with a dish based on eggs and in this case we will definitely choose a dry white wine that is not lacking in alcohol content. A Sauvignon Blanc would certainly work.
Let's move on to one of the truly impossible and inadvisable pairings, which can be with a dish based on artichokes, especially if raw. Due to their metallic and tannic flavor, it becomes difficult to find a wine that goes well with artichokes, but if we are willing to take a risk, we can try a Riesling (not Trocken) which, with its residual sugar, would help to combat the roughness of the food.
Another difficult pairing is chocolate. Here, pairing with rum is often preferred, but if you want to stick with wine, you could use, for example, a Port, a Barolo Chinato, or a Pedro Ximénez. In truth, many classic spicy reds such as Pinot Noir or Cabernet Sauvignon also go well with chocolate.
Let's then tackle the challenge of so-called "blue" cheeses, known in Italy as "erborinati." Gorgonzola, Roquefort, or Stilton are classic examples. In this case, the correct pairing is with sweet white wines such as a passito or a muffato.
There is also much to discuss about the Oyster and Champagne pairing, and rather than using the expensive French bubbles, it would be better, for example and still staying in France, to sip a Chablis.
Finally, let's underline that desserts in general call for a sweet wine such as Moscato.
Remember, however, that in the end, the right pairing is the one you like, so don't hesitate and always try new experiences and new attempts to understand how your palate responds!
Luigi Chiera
You can also find this article in the PopZone magazine!
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