Unlocking the Perfect Pairing
What do I drink with what i eat? This is one of the classic questions among the myriad of questions that people ask for an expert to answer.
Do not listen to those who tell you that for some dishes there is no combination possible. There are certainly situations in which it is not at all easy to choose the right wine, but there is always a way out. If you really can't come to terms with it, broaden your horizons in the vast and unstoppable world of beverages. Think of the thousands of possibilities we have available: cocktails, beers, juices, spirits, up to the countless quantities and qualities of tea and, just for kicks, of waters and coffees. The field is not as limited as it was thought at the beginning, in fact, sometimes it is so varied as to make it more difficult. Not everyone has a supply that allows them to never have to rush to the first store to buy the right match.
Having said that, I will try to break the ice with an anecdote.
THE HISTORY OF THE ARTICHOKES
The artichoke can be cooked in many ways: Roman style, fried, in a pan, marinated, in pinzimonio and so on.
My story is about artichoke risotto. Following the tasting standards of the pairing, you should look for a wine that balances the tender sweetness and acidity of the artichoke with the sense of fatness and roundness typical of risotto. Strictly buttery, and enveloping risotto. The possibilities are plentiful. For example: a Tempranillo from Spain, a Brunello Toscano or a Pinot Noir from Sonoma, or from Burgundy. On the contrary, if you want to play with a blonde: A Bordeaux Semillon or a bubble from Franciacorta. This is the picture of what I wanted to combine. But we are all a bit fond of challenges. So looking in my modest fridge cellar my gaze falls on a Belgian Trappist Beer. I felt that this was my final choice. A slightly sweet beer with a marked final acidity accompanied by a fine and grouped bubble that wrapped the tongue and managed to sweep the fatness of the risotto from my mind. Once uncorked and served to everyone's amazement, a slight silence fell. I loved the anticipation. It was a success! Just as I had hoped. Luckily the bottle was a Magnum and it was enough for the duration of the lunch.
Sometimes the best pairing is the "bold", imaginative one that nobody would expect, not even those who follow the crazy idea of breaking the mold.
As you can see, the rules are clear and well defined. From here we must start to succeed in our aim.
In addition to these rules, there are valuable suggestions for a successful match:
THE COMBINATION OF THE TERRITORY:
The food-wine pairing that takes advantage of tradition and territoriality is the oldest and most popular. Also called "Km 0" match. According to this rule, what derives from the territory is good with local products. Some examples: the Florentine steak and the glass of Chianti Classico, Angus Argentino and Malbec, Sicilian cannoli and Moscato di Pantelleria, Brasato Piemontese and Barolo and so on.
DESSERT WITH DESSERT:
The sweet dishes are served with sweet wines. A slice of cheesecake with excellent French Sauternes, Moscato d'Asti with panettone, Tokaji with Gerbeaud cake (consisting of short crust pastry, walnuts and white chocolate). If you are following this advice, there is no risk involved.
THE CLASSIC COMBINATION
It groups together all the matches that have made a name for their immortality. Sauternes together with Foie Gras, Rosè and eggs Benedict, Oysters and Champagne and Porto with cheeses. They are combinations under the banner of the principle that "The classic never goes out of style".
WSET Pairings
What do I drink with what I eat?
I hope I have answered this question, giving you more security, competence and enjoyment in choosing combinations- just like real professionals. But, don't forget the most important thing: drink what you like with the food you love.
Don’t worry about sounding professional. Sound like you. There are over 1.5 billion websites out there, but your story is what’s going to separate this one from the rest. If you read the words back and don’t hear your own voice in your head, that’s a good sign you still have more work to do.