BEVERAGE
FOOD AND WINE PAIRINGS MADE EASY When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other. By Robert J Mancuso, CMC, DipWSET, Contributing Chef Editor
FOOD ENJOYED WITH WINE AFFECTS the way a wine tastes. Wine can also affect the taste of food. The purpose of food and wine pairing is to take advantage of these effects so the two consumed together provide more pleasure to the diner than either would if consumed separately. While serving as Executive Chef of The Bohemian Club, I loved when members requested upscale wine dinners with specialty pairings. While the dishes and wines were each unique, the process for building a pairing menu was reasonably formulaic. STEP 1: DETERMINE THE THEME. Depending on the number of guests, how adventurous those guests were, and the budget, themes would vary. I’ve done everything from “Paris Is for Lovers and Truffles” to “Everything Is a Steak.” 28
Resort Chef Chef ll May March 2022 2022 l Club + Resort
I always found it especially useful in this stage to speak with the host to gather preferences. Then, I would determine the seasonality of the menu—and try to take the snobbery out of the process. STEP 2: GET TO KNOW THE WINE. It’s critical to understand the aroma and flavor profiles of wine if you are to create the perfect pairing. If possible, always taste the wine being served for an event. When tasting, first determine the level of sweetness (dry, off-dry, medium-dry, medium-sweet, sweet or luscious). Then determine the level of acidity (low, medium or high) followed by the tannin and alcohol levels (low – medium (-), medium – medium (+) and high). A Beaujolais would have low tannins, while a Barolo would come in pretty high. An off-dry riesling would most likely be low in alcohol, while a shiraz would be high. www.clubandresortbusiness.com
