{"id":2325,"date":"2016-06-29T00:00:00","date_gmt":"2016-06-29T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/06\/29\/flavors-and-wine\/"},"modified":"2023-09-12T13:46:16","modified_gmt":"2023-09-12T13:46:16","slug":"flavors-and-wine","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/en\/flavors-and-wine\/","title":{"rendered":"Flavors and wine"},"content":{"rendered":"

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<\/strong>, we’ll explain how the different flavors of food influence our perception of wine.<\/p>\n

 <\/p>\n

SWEET<\/strong><\/p>\n

Sweet flavors cause the wine to taste more\u00a0bitter, acidic and astringent, and less\u00a0sweet and fruity. They also reduce the perception of body. Here the math is simple: the sweeter the food, the sweeter the wine<\/strong>. Pairing late-harvest wines or Muscats with your desserts will prove a revelation.<\/p>\n

 <\/p>\n

SOUR<\/strong><\/p>\n

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

For example, take the always challenging tomato sauce that accompanies most pasta dishes. Here a ros\u00e9 or young red with elevated acidity would offer interesting possibilities. Either a Jean Leon 3055 Merlot-Petit Verdot or a 3055 Ros\u00e9 would be a lovely choice.<\/p>\n

 <\/p>\n

SALTY<\/strong><\/p>\n

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

 <\/p>\n

UMAMI<\/strong><\/p>\n

Here we’re talking about powerful flavors. Aged cheeses, cured meats, wild game… In this case, the secret lies in avoiding tannins. <\/strong> These kinds of flavors make a wine taste MORE bitter, astringent and acidic, and LESS sweet and fruity.<\/p>\n

When it comes to fatty<\/strong>\u00a0foods (p\u00e2t\u00e9), we’ll need some acidity<\/strong> to clean the palate. Try a Riesling or, if you’re keen on something more exotic, a non-oak-aged Italian Barbera.<\/p>\n

Tannins<\/strong> enter the culinary stage alongside fibrous meat<\/strong>, much to the delight of carnivores with a soft spot for Syrah or Cabernet<\/strong>. Here we recommend a Jean Leon Vinya Le Havre Cabernet Sauvignon.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Sweet flavors […]<\/p>\n","protected":false},"author":1,"featured_media":369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-2325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wine"],"yoast_head":"\nFlavors and wine - Jean Leon<\/title>\n<meta name=\"description\" content=\"In this brief formal approach to the pairing we explain how the different flavors of food influence the wine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/en\/flavors-and-wine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Flavors and wine - 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