search
Loading
|  home | feedback | help          
StarChefs

Wine on Starchefs home
interview
tips
ask sommelier
Zoltan Szabo
780 Eglington Ave. West, Suite 508
Toronto ON M5N 1E9
Canada
Tel: 416.782.0845
www.savourflavour.com

Wine Tips from Zoltan Szabo: Some Principles of Food and Wine Matching
Adapted by Jim Clarke

A Learned Response: “This wine would go well with a triple-cream cheese.” Many of our wine pairing preferences are learned by experience; however, whether they’re classic pairings or unorthodox combinations, it’s what works for you that’s the guiding factor: personal taste rules.

Texture: Match “power with power;” light-textured food balances better with lighter-bodied wines, while heavier dishes demand fuller-bodied wine. It’s not just the amount of alcohol or kinds of flavors involved; mouthfeel plays an important role.

Cooking methods: Poaching, searing, grilling – each method changes the intensity of the dish and emphasizes different textures and flavors; knee-jerk pairings deserve reconsideration when a different cooking method comes into play.

Complement or Contrast: A contrasting wine – high-acid white with a richer dish – cleanses the palate and invigorates the appetite; a bigger wine which complements the richness makes for a meditation from one bite to the next.

Dominant Flavor: The protein is not always the dominant flavor in a dish; keep the sauce – especially traditional, high-in-fat sauces – in mind when you’re choosing the wine.

Keeping wine in order: Whether alone or with food, you’ll get the most out of your wine drinking if you keep some things in order; otherwise the wines may suffer in comparison of their predecessors. So:

1. Dry wine before sweet wine
2. Lower alcohol before higher alcohol
3. Sparkling wines before still wines
4. Younger wines before older wines
5. Light wines before full-bodied wines

Finally, when you order a bottle of wine to go with a multi-course meal – or when everyone has ordered something different – keep an eye out for crossover wines – wines that can pair with two or three different dishes. New World Sauvignon Blanc, Indigenous Italian whites, California Pinot Noir, and Southern Italian reds are all good examples of versatility.

^ Top of page


Related Links:
  • Italian Whites
  • Wine Collectors
  • Wines for Winter
  • Notes from the Floor
  • Great Chef de Partie Opportunity in Chicago
    StarChefs.com will soon be tasting in Hawaii, The Carolinas, New England, and New York. Want to nominate someone? Do it here!
    The Culinarian: A Kitchen Desk Reference
    by Barbara Ann Kipfer
    John Wiley & Sons
    October 2011

     Published: January 2005


     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy