Taste Buds 31, 44-45 Young Tribune

My grandfather once said to me “Wine Pierre, because no great story ever started with someone eating a salad...”

Ah, bonjour to all you village people in Tribuneland I hope you are well and season’s greetings to you all from the busy Kitchen of Chez Pierre.

Over the years I have had much response as to how you seem to enjoy my recipes and I must tell you it gives me much pleasure to read your emails. One in particular was complimentary regarding the ratatouille making last issue but also asked about wine with food and the old chestnut questions about ‘what wine with what dish..’? Well, to Mrs D from Glinton, I can tell you the right bottle of wine will elevate any meal and choosing the perfect bottle doesn’t have to be complicated. But, dear reader, as our Napoleon once opined: “A decent meal without a glass of wine just seems tragic to me somehow...”

Food without Wine is like a Day without Sun...

 Match flavour intensity and character - similar food and wine flavours complement each other. For example, fish with lemon sauce and pinot gris both have citrus flavours and work well together. Match big, flavourful foods with big, flavourful wines. For example, pair pepper steak with a spicy, bold shiraz. Similarly, you generally want to match the richness of food with a rich wine. For example, pair a rich chicken in cream sauce with a rich chardonnay.  Think about acidity - high-acid wines, such as young riesling, are often used to cleanse the palate when eating oily food such as Indian curry or rich, buttery sauces. If you’re eating a dish with a strong acidic content – like a salad with vinegarbased dressing- pair it with a crisp dry pinot grigio. Remember also, rich creamy sauces will usually clash with an acidic wine like a sparkling. Think about it this way… if you squeezed lemon juice into a cup of milk, would you drink it? Non.  Soften bitter tannins with richer, heavier food. First of all – what the heck is tannin? Well, tannins come from many places, most notably the skins of

You write that you love to enjoy a glass or two of wine with your supper, but find choosing the right bottle baffling? With so many different offerings, selecting a bottle of wine can be daunting I agree, and over my years working in restaurants, I picked up a few tried-and-true tricks for creating great food and wine pairings regardless of your budget or what’s on the table. When selecting wine, it’s helpful to think about general food categories — appetizers, soups, salads, pastas, etc. — because the foods in these categories often share many of the same characteristics, and the same wine pairing works every time. Below you’ll find my top choices for most food categories, as well as a few basics to know before you make your selections. I hope this primer demystifies wine selection and helps you find your perfect pairings! Remember: ‘life’s too short to drink bad wine..’ so don’t always look for the cheapest on the wine list – ask!  Keep food and wine at a similar weight – when I say weight, I don’t mean kilos. In terms of matching food weight to wine, we’re talking pairing lighter food (typically lower in fat) to lighter style wine, and heavier, richer food to heavier weight wine. Lightweight food like poultry and fish are complemented by more delicate wines. While a white wine is an instinctive choice, light, low-tannin reds also work a treat too. Prawns and chardonnay are both mediumweight and rich so they complement each other. Rich, heavier foods such as red meat casseroles need full-bodied wines, such as shiraz.

Food without Wine is like a Day without Sun... Karl Marx

from the kitchen of

the grapes used in winemaking, but also the wood barrels that wine is aged in. Tannin tastes similar to the flavour you would get if you sucked on a teabag – mouth-puckering! This astringent flavour is what helps cleanse the palate of a rich meal, which is why cabernet sauvignon and shiraz work so well with steak.  The general rule of thumb is to serve a wine at least as sweet or sweeter than the food being served. Sweet foods make dry wines seem overacidic and tart. Sweet wines with a good level of acidity, such as Sauternes, are a perfect match for rich foods like pâté. The acidity will cut through the fat in the pâté and the wine’s sweetness will complement the richness of this food. Sweetness also balances salt which is why sweet wines are classic companions of blue cheeses. remember this factoid next time you drink a port with Stilton!  Spicy foods need spicy wine. Sweeter wines offer relief from spicy foods. Strong spices, such as hot chilli peppers in Thai or Indian food, can clash and destroy the flavours in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is your thing, consider something spicy and sweet itself such as an offdry Gewürztraminer or Riesling. Lastly, for now, try pairing the wine to the sauce served, using your matching and complementary pairing techniques. For example, match delicate citrus sauces with sauvignon blanc and chardonnay, try cream and mushroom sauces with chardonnay, and pair red and meat sauces with shiraz. No sauce? No problem! Just match your wine to meat, fish or poultry when serving without a sauce. My friends, the best thing to remember that food and wine pairing is subjective. Yes, there are some simple guidelines to matching food and wine but these are not hard and fast rules; match to what you love, and you won’t go wrong. My grandfather once said to me “Wine Pierre, because no great story ever started with someone eating a salad...”