Matching food and wine

Last month, we looked at potential pitfalls to avoid when ordering food, and wanting to impress.

This month we turn to wine and starting on a more topical note, as Chef to the British Ambassador to the United Nations in New York, in 1989, when Margaret Thatcher, then Prime Minister, came to give her 'climate' speech, I enjoyed planning the food and wine combination served - to showcase truly British food with British wine, if memory serves me well! 

 The problem of pairing wine and food is one that bothers many people. Disaster can be averted if you following two basic rules.

• It's far more important to pair wine with people, not food.
• Wine and food work well together, only a few combinations don’t work.

 Many people have a preferred style of wine, sticking to it religiously, and there is nothing fundamentally wrong with that approach; it would be arrogant, and could lose you a business opportunity, if you try to force your choice of wine on your guests. Just be thankful that, in the main, you do not have to join them in drinking a sweet white wine with a juicy steak!

In my view, it all comes down to that most basic of sales skills – like the good boy scout, be prepared and do your homework first! If you’ve met before then take note of any preferences you observe, ask their PA, or give them the opportunity to choose, if your budget allows.

There are countless wine and food combinations; which of the two, food or wine, do you want to be the star of the show, or are you seeking that elusive perfect duo?

We’ll consider 'classic' matches next month; in the meantime, other considerations are explored.

Red wine with fish - select a wine low in tannins, such as a light Burgundy, to go with salmon or trout, as anything bigger and bolder will impart an unpleasant metallic taste.

Dry wines with sweet foods - don’t, unless you have to. A sweet pudding coats the palate with sugar, completely changing the way the wine tastes, making it unpalatable.

Contrast & complement – matching a crisp white wine with a rich, oily fish is an example of contrast, whilst a sweet wine served with pudding works well, through their similar trait, sweetness.

When in Rome - in general, particularly when dining on ethnic cuisine, you will find it is the local wine from that region or country that best matches the dishes served. These regional combinations of wine and food have evolved for a reason, they work.

Cooking with wine – the end product will only be as good as the quality of the wine used (and the food), and should be served with the finished dish. Beef Bourgignon springs readily to mind.

 

Wine and food pairing problems to avoid - chocolate is notoriously difficult, along with egg dishes, asparagus, tomatoes and vinaigrette dressings. If in doubt, wait until you’ve finished the dish, then start quaffing.