The Art of Pairing Food & Wine

One of the true joys of my profession is witnessing diners enjoying a meal, particular wine or wine pairing.  Each night in our dining room, we have a multutude of people smiling, swirling, sipping and swallowing.  I am very fortunate to be associated with a world-class kitchen and culinary team at The Rainier Club.  Chef Bill Morris is an incredibly creative and passionate chef that constantly wows our guests.  Sharing the marquis with this world-class cuisine is a world-class wine list.  For every tasting menu "scene" there is a wine "song."  So, what are the keys to writing a great "wine-track" to accompany the "stars on the plate?"  Chemistry...

Like two leading stars on screen...there must be chemistry...yes, part science - as in acidity and alcohol...but really more along the lines of a great first date.  The kind of date where you always catch her smiling at you at you and every thing you say is right on!  Since each of us love a different kind of food or flavor...there is really more than one perfect pairing. 

Light with light...dark with dark...sounds kinda catholic, but if you remeber to pair lighter dishes with light styled wines you are on the right track.  The same for dark with dark... dark meats and flavors...dark fruited and earthy wines.  Yes, thus may sound vague... and it is so...here's another "tip."  Remember "old and slow"...if you are cooking a dish that takes a long time to cook, or is cooked at a slow temperature - think old world wines.  The slower the cooking the more delicate the infusion of flavors and textures of a dish - the more subtle the flavors of a wine - think Rioja or Barbaresco.  The faster the cooking...Fire grilled meats - think new world wine - like Washington Syrah or Malbec.  Someday Washington State will have the best of both... old, complex, earth driven wines...and young vibrant fruit driven wines. 

Comments

No Comments