Flavors and wine



There aren't any hard-and-fast rules when it comes to food and wine pairing, and tastes vary from person to person. But we shouldn't deny the obvious: not everything works. In this brief look at the mechanics of pairing, we'll explain how the different flavors of food influence our perception of wine.



Sweet flavors cause the wine to taste more bitter, acidic and astringent, and less sweet and fruity. They also reduce the perception of body. Here the math is simple: the sweeter the food, the sweeter the wine. Pairing late-harvest wines or Muscats with your desserts will prove a revelation.



When the dish has predominantly acidic flavors, we should also opt for a high-acidity wine. Keep in mind that the acidity in the food will make the wine seem sweeter, fruitier and less acidic.

For example, take the always challenging tomato sauce that accompanies most pasta dishes. Here a rosé or young red with elevated acidity would offer interesting possibilities. Either a Jean Leon 3055 Merlot-Petit Verdot or a 3055 Rosé would be a lovely choice.



Here we should seek a contrast pairing. Give sweet wines a go, which play off the saltiness. Just think of that most classic of pairings: port and Stilton cheese.



Here we're talking about powerful flavors. Aged cheeses, cured meats, wild game... In this case, the secret lies in avoiding tannins. These kinds of flavors make a wine taste MORE bitter, astringent and acidic, and LESS sweet and fruity.

When it comes to fatty foods (pâté), we'll need some acidity to clean the palate. Try a Riesling or, if you're keen on something more exotic, a non-oak-aged Italian Barbera.

Tannins enter the culinary stage alongside fibrous meat, much to the delight of carnivores with a soft spot for Syrah or Cabernet. Here we recommend a Jean Leon Vinya Le Havre Cabernet Sauvignon.

Categorías: Wine