Food & wine pairing how confusing it is , or not!

 I frequently read and listen to diverse kind of wine geeks, sommeliers and so called professional wine tasters who tell their store when it comes to food & wine pairing, many are absolutely ridiculous and totally out of tune and try to explain something that are not correct

This wine goes with white fish bla bla bla  because its white and crisp with a scent of cherry blossom

ok fine for the wine, but then the bloody chef serve this white fish lightly smoked on a pile of mushroom and pepper ragout and a foam of dill.... how does this match? not at all for sure

To match a wine with only a protein in mind will always fail, so let me give you all some small simple fundamental guidelines 

Fish is it baked, roasted, well seasoned, flaky or firm, cold or river fish?

what is accompanying the fish 

vegetables, rice, potatoes, are they roasted or cooked? 

What sauce are you using for this fish?

Buttery, light vinaigrette, reduction of fishbones, creamy white vine sauce or just simple a squeezy of fresh lemon?

So if you take all this factors in mind you will end up with a total different wine that you was aiming at in first hand for sure, but yes if you understand mouthfeel, the basic flavors and have common sense you are able to balance the food to suit your fish much better.

sure thing is that with training and try-error you will eventually master this as I did after 45 years of cooking and drinking wine, a shitty job but someone need to do it

cheers 

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