Pairing wine and food: Exploring acids and tannins

written by YVONNE FORD

OWNER, RED HEIFER WINERY

Since we are all at home creating and sharing meals within our households, many home chefs might be exploring new recipes or returning to their tried-and-true favorite meals. While preparing meals, they might find themselves asking: How do I best pair this with a wine? Food and wine play well together, due to their acids and tannins. Acid is what cuts through the fats of rich foods and can round out the subtle flavors in a meal. It works as a palate cleanser to make each bite a refreshing experience. Tannins are polyphenols. They are created by the wine coming in contact with grape skins and seeds during fermentation.

Tannins cause the drying sensation in the mouth as they bind with the protein from your saliva to create another version of a palate cleanser.

Kevin Ford of Red Heifer Winery in Smithsburg loves to pair his Cabernet Franc, a dry red wine, with ribeye steaks. The tannins cut through the marbleized fat and meat by binding to the protein and stripping them from the tongue.

Mary Beth Seibert of Knob Hall Winery in Clear Spring enjoys pairing her estate-grown Vidal Blanc with crab cakes. She describes the wine as “crisp acidity, fruity, with notes of grapefruit and pineapple.” This pairing works great because the acid in the white wine acts similarly to a slice of lemon, highlighting the flavors of the crab.

While the old adage that white wines pair with chicken and fish, and red wines go best with beef continues to hold weight, many wine drinkers are exploring different and unique pairings. You can experiment with new combinations at home, too. Start by pairing food with wines you enjoy and take it from there.

Everyone loves a generous chef and saying “cheers” with a glass of wine in hand.

RED HEIFER RIBEYE

Two hours before cooking, sprinkle steaks liberally on both sides with paprika and a preferred brand of steak seasoning. Wrap in parchment paper and return to refrigerator.

When ready, preheat oven to 375 degrees.

Heat 2 tablespoons of butter at medium-high in a castiron skillet. Sear each side of steak for two minutes.

Place skillet with steaks in oven for two minutes. Turn off oven and let steak remain inside for an additional six minutes. Remove skillet and steaks and allow to rest for no less than three minutes.

Red Heifer Winery, 301-824-5210 redheiferwinery.com