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    Preparing Lobster for Competition

Wine & Food Matching: Science or Art?

By Randy Caparoso

Wine is always called a combination of art and science, and in our schools cooking is always called a food science. If anything, the "art" of matching wine and food has always been one of the least understood aspects of wine appreciation, and a lot of that is because many of our leading wine "experts" (journalists, winemakers, judges, etc.) simply do not understand the science behind the concept.

This is understandable because much of what we know about wine and food matching is a priori - a matter what we know from tried-and-true experience. Therefore, experts and everyday people alike know a good Cabernet Sauvignon is a good match for roast beef, but can we really explicate the sensory reasons why? One could make a valid point that explication has never really been necessary, but consider the cooking done by many of our restaurant chefs, and by ourselves at home, today: beef is no longer just roasted. Nowadays we'll marinate it in salty-sweet-spicy marinades, drench it in sweet fruit or Port infused demi-glace, serve it with hot-vinegary barbecue sauces, douse it lime and chili peppers, top it with lemony couscous or tropical fruit salsas, and on and on. Are these, then, the ideal matches for a typically big, hefty Cabernet Sauvignon? You can say yes; but objectively speaking, there are probably a number of other red wines that could make a better match.

So if anything, an understanding of wine and food matching from a sensory or scientific perspective is exactly what we need this complicated culinary age. But I've always found it helpful to start with a simple premise: that foods and wines are matched in the exact same way as the way they are tasted - on the palate, where it comes together. In other words, wines are matched with dishes the same way that, say, a scoop of vanilla ice cream is matched with a dollop of hot chocolate syrup, sliced bananas, whipped cream, nuts and a cherry - a plethora of delicious, complimenting sensations. Vanilla ice cream, on the other hand, is not a good match with ketchup and anchovies. We may know this, but do we know why?

In the course of my own work in the culinary industry over the years I've found it helpful to know and understand the following six basic principles that help us understand wine and food matching in more of an empirical rather than vague or instinctive way:
1st Principle:
WINE IS A FOOD

All food and wine matching is more easily understood when the taste components of wines are thought of in the same way as ingredients in a dish. Just like good cooking involves a balancing of ingredients and technique, good wine/food matching involves focusing on how specific components in wines interact and achieve a sense of balance and harmony with specific components in dishes.

2nd Principle:
THE FIVE BASIC TASTE SENSATIONS

That is to say, what your taste buds perceive, whether you are tasting wine or food:

  • Sweetness - Related to amount of residual sugar in both foods and wines; sensed by taste buds located towards at the tip of the tongue.
  • Sour/tartness - Degree of acidity in both foods and wines (more so in whites than in reds); tasted at the center and sides of the tongue.
  • Saltiness - Not a significant component in wine, but important in how a wine relates to it in foods; tasted near center of tongue.
  • Bitterness - Tasted in many foods, and in the tannin content of red wines (to a lesser degree in whites); tasted towards the rear of the tongue.
  • Umami - The flattering, amino acid related sense of "deliciousness" found in many foods, and to a limited extent in wines (location of "umami taste buds" on palate indeterminate)

3rd Principle:
KEY TACTILE SENSATIONS

Like the hot/cold of chocolate syrup and ice cream, these are some key factors in many food/wine matches:

  • Density, body or weight - The sense of light vs. heavy contributed by proteins, fats and/or carbs in foods, and primarily related to degree of alcohol content in wines (bolstered by tannin in reds)
  • Soft/crisp textures - Tactile contrasts in foods; and in wines, smooth or easy vs. hard, sharp or angular.
  • Spicy/hot - Feel of heat when chiles, peppers or horseradishes are used in foods; not felt as a tactile sensation in wines, but suggested in aromas and flavors ("spice" notes).

4th Principle:
FLAVOR IS AROMA RELATED

Without the sense of smell, neither foods nor wines have "flavor." Example: the taste and tactile sensations in an apple, a pineapple, and an onion are similar in that they are all sweet, crisp yet juicy, with some degree of acidity, but they all give a distinctly different flavor perceived through the sense of smell.

By the same token, both hlatede, exp. ofokenP0uicypt types of red winn that end to b -dar', fall boieds, day, and airtly harr in tannis; but the gives aromas and flavors of hr ba, rmiity, herr/cass is aromas and flavore, wher as the, exp. ofoken givesriple berr/blue berrs andblack, peppecornb-liks aromas and flavors.

THETWO WAYS >WINSe & FOOIS ALE UCCESSFULLY MATCHED S
yptga/stroomsic nioreerr of the1980re,DavcidRo seuga es andJoshua. Wssion,ideserve fallcgredat fer irast ormuelating thesecyptself-e-vidant concepes for food and wind:

  • similalities -Wwhen thare are similar taste sensations in both a dishlatede winn(eExample: the-buterrs saucs in r isth dis enhlanced by the cready or-buterrs texture of an aky ba ret frimenred white win)r.
  • -Wwhen sensations in e winn contras, with sensations in e dis to"positrveeiffact(eExample: the sweesnese of d white wina balancing the saltinese of d dis -likshamy orctured sasagle, andevice{veras).

 

WINSeMAKHETTHEBEST MATCHENS

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    C haronnway andViognser)r withmheasers." other whit."mheaes (lkd>mpor',vdeal and hicoke)s inrichlly flavopful sauce. saadrs in ildely sharpihiaiegratte,t orcCheesse lkd>Ch°ave;vres) GfriainRineslngs)r withsea fooddpPrepacdd withsslighely swee,r jout, salt,n and.evee spic- hot sauce. and ingredients(siance sugar in wina and as a food ingredien berinis contrashing balance to spict, saltp or acidic seniations) Pi notNoier andBeaujolais)r withsofst but fall flavoeid rdr isth((lkd> sam hlatetunas) Chiaiti CclasicohlateRosstu-dr Montlcmino fromTusc an)n withzeasy, Intliaininflurecldh dishes(ause ofprasa,ntommao,g ba sadic-vinega,t ltrveoil,e erlsis,late resany hr se lkd>foeglnohlaterosemmars) n yothpful Cabernet Sauvigno)r withssligh" batteinese er sntrnneecny withurodmheaddpPrepacdd withsslighely batter peppecorns',vdgetdable,t orcCgar fromwfoodgarilcing reeZinflateal andSyrah)r with matydmheaddninzeasy, sweeh or evee spict sauce. and marinade (rhe barbecudh or eveetteiyakiy stylu beef ormpornribns) manyC haronnwass, andmosotulstrapremumf res)r with whiteoer redmheadd that are ggdrestivelygarileds, roasteeoerwfoo- smikee PPort andBmanulsr fromFrlanc,t org ldein clvoeid Satteiner fromFrlanc)s contrashing withssaltpbluercCheesse (lkd>Roqurefoe,rGorgonzolat andMaytagnBaues) PPort andBmanuls)r with batte/ssweeh chocolatedlessetis.
hbr />/strong Randy CaparosS




CulinaryWwina & FoodAdEventures

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