The Court of Master SommeliersSommelier · StudyBeta
The principles behind matching food and wine: the three keys, the structure of a match, how to set one up, and the quick rules worth learning by heart.
There is no exact science to matching food and wine, and the guest’s own taste is the most important part of it.
There are, though, principles to build on, and the classic pairings are a good place to look. At the centre sit three keys to food pairing and a simple way to set up a match.
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The first key is the ingredients. The second is the method of production, graded as low, medium or high impact. The third is the sauces, condiments and side dishes, which can be the dominant factors in a match.
Alongside the keys sit three overall components. Structure means body or weight, acid and sugar. Flavours may number in the hundreds, so focus on the main ones: sweet, sour, salty and bitter, plus heat, which is not a taste. Texture is critically important in modern food and wine.
The syllabus builds on this at every level. Introductory and Certified candidates study the principles of pairing, the effects of cooking on food flavours, and difficult pairings such as vinegar, chilli, chocolate and caramel, and they match specific wines to dishes, giving reasons. At Advanced Certificate and Master Sommelier Diploma level, the reasoning also names vintages and producers.
On structure, and on tannin as part of texture, the guidance is specific.
Three steps, in this order. The sauce is the one most easily forgotten.
Flavour needs a lighter hand. Salt is great with sweet or fruity wines and softens tannins. Oak is best in small doses, and it can easily overpower food. With fruits, herbs, vegetables, spices and nuts there are no solid rules: mirroring flavours can work, and so can contrast. Go easy on green vegetables, as some have a high iron content that can leave a metallic aftertaste.
For a tasting menu, think about the arc of the wines: generally lighter to fuller in body, and drier to sweeter. A red followed by a white is perfectly acceptable, as long as the following wine is richer. If a slightly sweeter style has to open the meal, look for a very refreshing wine. Wines from a region usually complement its local food, and the provenance of the ingredients is worth keeping in mind.
The quick overview is short enough to learn by heart. Weight matches weight, and acidity needs acidity. Fish oils love acidity but hate tannins, while tannins love fat but hate fish oils. Acidity cuts saltiness, and sweet dishes need sweet wines. Alcohol with spice brings fire; spice with sugar brings none. And vegetable soups can be challenging.
The ingredients, the method of production, and the sauces, condiments and side dishes.
The wine’s acidity must match or exceed the food’s, or the wine will seem flabby.
A complement is safer than a contrast.
Find the dominant component first, then choose the wine.
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