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