This post is for you if you’ve ever believed that white wine shouldn’t be consumed with meat or that spicy foods should only be paired with spicy wines. It’s also for you if you’ve ever believed that ethnic foods can’t be paired with wine. Here are seven of the most well-known myths surrounding food and wine pairings.
Since ancient times, people have enjoyed food and wine pairing together. The pairings that originate in the same region are most likely to please both food and wine connoisseurs. It is common knowledge that foods that have strengthened alongside wines from Old World wine regions pair well together.
The search for better pairings can occasionally be hampered by these conventional pairings, though. Some information on food and wine pairings is outright false. Read more about the most well-known wine and food pairing myths to better inform yourself. Attending wine tastings at a local wine shop or winery tours in places like the Yarra Valley in Australia, Bordeaux in France, Valdobbiadene in Veneto, or the Chianti wine valley in Tuscany can also teach you a lot about wine.
Myths Regarding Food And Wine Pairings
- Wine And Asparagus Don’t Mix
Asparagus and wine go together just fine, contrary to popular belief. Try a dry Muscat, unoaked Sauvignon Blanc, Pouilly-Fumé, or Sancerre. The asparagus can also be grilled and roasted. This can be paired with a chilled red wine that is light and fruity, such as Sangiovese, Beaujolais, Tempranillo, or Pinot Noir.
You should read the writings of Canadian sommelier Francois Chartier if you want to learn more about this wine and food pairing. In addition, Chartier’s book Taste Buds and Molecules was hailed as a “groundbreaking work” by the esteemed Ferran Adria.
- Wines For Desserts Should Be Sweeter Than Desserts
Dessert wine should always be sweeter than the dessert it is served with. This is untrue, especially if you consider the act of combining contrasts in food and wine pairings. This goes against the conventional wisdom of pairing complimentary flavours. A sweet dessert and a wine with a higher level of sweetness rarely make a good match.
However, one should definitely be sweeter than the other—wine or dessert. A sommelier has more options than a pastry chef, who is expected to make something sweet. A moderately alcohol-content, off-dry wine with plenty of crisp acidity can effortlessly counteract a sweet and rich dessert.
- Ethnic Food & Wine pairings
Ethnic cuisine and wine don’t go together well, if at all. The general consensus is that you should never drink wine with Thai, Indian, or Mexican cuisine. As an alternative, you could enjoy these foods with a cold beer. Without a doubt, most locals there would advise you to drink beer while enjoying their ethnic cuisine.
We live in an era of consumer empowerment where you are free to drink Cabernet with your Tamales if you so choose. Regarding Cabernet, you’ll be happy to learn that tannic, full-bodied red wine pairs beautifully with hot foods like Thai or Szechuan. These pairings work well because the spice and tannin will counterbalance one another.
- Sauternes And Foie Gras Make The Ideal Combination
Is the combination of Sauternes and foie gras one of the ideal ones? No, they don’t mix well. The excessive oiliness of the liver and the sweetness of the wine will combine to create a sensory overload that lacks both interest and contrast.
Even though most Sauternes from great vintages will exhibit balancing acidity, there isn’t enough to create a contrast. That this pairing usually appears early in the meal makes it even worse because it effectively messes with your palate for the subsequent courses.
- Steak And White Wine Shouldn’t Be Combined
It is untrue that white wine and meat should not be served together. White wine goes well with a flavorful steak. A pleasant red wine will always taste amazing with steak, according to countless sommeliers. That does not, however, imply that you should ignore a white wine that has been chosen with care.
To pair with steak, choose a Chenin blanc or another fruity, full-bodied white wine. The goal is to select a white that possesses the robust qualities of your typical reds. Quality whites with a strong flavour are readily available from collectors who are selling their wine collections.
Red wine is appropriate for red meat, while white wine is appropriate for fish.
In actuality, not all red wines pair well with red meat. White wine isn’t the best pairing for fish and white meat, either. Wine and food pairing heavily depends on personal taste, which is why some combinations work and others don’t.
There are still some fundamentals to remember, such as the fact that it should typically pair foods from the same region with wines from the same region. Other traditional knowledge includes the fact that delicate whites go well with fish dishes, hot shiraz pairs well with spicy meat dishes, etc.
In A Nutshell
Although receiving recommendations for a specific food to pair with a particular wine is very beneficial, it also has drawbacks. The problem with suggested pairings is that most people consider them to be unchangeable. Unfortunately, this way of thinking prevents researchers from discovering even more delicious food and wine combinations. But there are countless combinations out there that are just waiting to be discovered, so don’t be afraid to experiment.
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