Vintérè Vintages - Food Pairing

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Vintérè Vintages

Vintérè Vintages
Personal Story
Story of Our Wine
Food Pairing
Wine Tasting
Wine Selection / Cellar Curation

Vintérè Vintages

Vintérè Vintages
Personal Story
Story of Our Wine
Food Pairing
Wine Tasting
Wine Selection / Cellar Curation
More

Food Pairing Pairing is about understanding your dish's character. Is it a flamboyant like a spice-laden curry, or a shy like a delicately poached fish? The former calls for a bold, assertive partner—a wine with a backbone of fruit and spice that won't shy away from a fiery embrace. The latter requires a more gentle partner, a subtle wine that can match its understated elegance. The key is to seek out wines that dance in step with the dish. There are no strict rules. The joy is in the exploration, the daring experimentation. Discovering an unexpected food and wine pairing can be an exciting revelation. Guidelines? Certainly. But they are more like soft brush strokes than rigid borders. The framework that I like to use is based on the mnemonics BAD. Whenever I try a new wine, I'm literally asking how BAD is it. I know, but hear me out on this. It's a clever concept to help discern objective traits about a wine, leading to a deeper appreciation and awareness. It stands for Body, Acidity, Dryness. Body The texture, the mouthfeel - it's the wine's tale told through touch. From light as water, to thick like cream. The concept of 'weight' in food and wine pairing is a fascinating one. It's the shared density, the richness of both the wine and the dish that makes the match. Consider a light Chablis, a cool-climate Chardonnay—perfectly suited to frolic alongside a salad. Yet, place it alongside a robust steak, and it would be trampled, its role more fittingly embraced by a bold, robust Syrah—the former a ballet, the latter a tango. A twist comes when the same Chardonnay grape is cultivated in California's warmth. The intense sun quickens ripening, crafting wines with lusciously ripe fruit, further enhanced by oak aging. Amidst the company of a creamy sauce or a fatty cheese, the opulence of Chardonnay flourishes, embracing its harmonious, creamy texture. Acidity Vivacious and fresh, acidity embodies the wine's zest for life. With its crisp and invigorating nature, it becomes the common thread that weaves dishes together. Beyond its role as a palate cleanser, acidity can both sharpen the tang of goat cheese by creating contrast and draw forth the savory nuances in tomato-based pasta. As the wine's acidity engages with the dish's acidic elements, it accentuates their natural tartness and sweetness, enriching the overall complexity and depth. If the dish is innately acidic, fresh and sparkling wines ensure a balance that keeps blandness at bay. Leafy greens and salads call for crisp, mineral-driven rosés and high-acid whites like Sauvignon Blanc or Grüner Veltliner, or the fizzy delights of Cava, Crémant, and Champagne.

Options: How to Select Wine & Curate For Your Cellar / Story of Our Wine

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