Why Does Food And Wine Need To Match At Dinner Parties?

The idea of a dinner party is quite old fashioned, but it hasn’t stopped more and more people jumping on the trend and inviting their nearest and dearest over for a home cooked feast. It seems however that one of the most important aspects of a dinner party is ensuring that the wine and food match harmoniously.

This isn’t always as easy as it sounds. In fact if you get it wrong, it can turn the whole party into a disaster! So before you begin to even think about whom to invite, why not take some time looking at what food recipes you’re capable of cooking. That way, you can look into which wines would help compliment your dishes and get your guests taste buds buzzing!

Choosing The Wine

This may seem like a backwards approach to dinner hosting, but if you want to show off a beautiful bottle of wine it’s best to choose it first. You can then match your food to the wine afterwards. A great summery option, or a nice break from red wine in the winter is a refreshing rose. Sancerre rose is a brilliant choice for dinner parties throughout the year as it brings warming memories of summer, and its subtle sweetness makes it an ideal wine for food matching.

A Sweet But Revitalising Rose

Sancerre rose is a beautiful salmon pink in colour, which sparkles when poured into a glass. On the nose, Sancerre rose has inviting aromas of wild red berries, hints of pear and vibrant tangerine. All these fruity flavours give the wine its delightful sweetness. Sancerre rose does have some bite; it has leafy edge flavours infused with the fruity nose, which makes it so perfect for pairing with food.

Time To Think About Food

Once you know which wine you want to serve your guests, it’s time to research recipes! Depending on which wine you’ve chosen will dictate which foods you can serve. For example, white wines go best with seafood dishes as the light wine flavours refreshingly enhance the citrusy fish flavours. Whereas red wines are a match made in heaven for hearty, lean meats. Lamb shank, casseroles and roast dinners are calling out for a warming, full bodied red to wash down with.

For pairing the Sancerre rose, think about bringing sharper flavours to the wines subtle sweetness in the form of seafood dishes with lemon or other citrusy nuances. Like white wines, seafood is always a wonderful pairing with rose as they enhance each other’s fresh, fruity flavours. Fish, muscles or a seafood medley would work perfectly with Sancerre rose, as would tomato based dishes or something with spice, to enhance the fruity flavours of the wine.

Try deciding which wine and food pairings would work best for you and your guests, and give them a try! Nothing works quite as well as experimenting for yourself and seeing which works well, and what perhaps doesn’t work as well. Don’t forget to keep a log of all the types of wines and food you try, so you know which ones to use again and which ones to forget forever.

How To Food and Wine Match With Bordeaux Fine Wines

Learning to food and wine match can be a little daunting for those who haven’t done it before. Let’s be honest, when having a dinner party or a few friends over for a gossip, deciding which wines go better with the food you’re serving tends to slip from most people’s thoughts.

To start with, it’s always best to pick two or three different wines and two food dishes for each wine. There are two ways to learn, either through trail and error or by reading up on what others have experimented with and has worked well, and perhaps what hasn’t.

Every individual has a different sense of taste and smell, so you may enjoy a matching food and wines which someone else may utterly detest! Which is why it’s always a good idea to teach yourself. If you put two flavours together, you can see what ingredients work well together, such as a fresh, crisp white wine with fresh, salty seafood. This is a traditional food and wine match and is renowned to be a harmonious pairing. But of course, that doesn’t mean everyone will enjoy it!

Fine Wine For Dinner Parties

Bordeaux has never been one to shy away from producing some of the most high quality wines. Chateau Le Puy is no exception. For 15 generations, Chateau Le Puy has had wine at the heart and soul of their winemakers. The techniques used to produce their wine are reminiscent to those used in the 1940s and 50s, when natural wine making was the common practice.

This wine is brilliant for dinner parties as it can be served with food, or as an aperitif to cleanse your guests palate before dining. This is a traditional Merlot that should be paired with foods that enhance the wines flavours, rather than subduing them. So a perfect collaboration of food and fwine would see Chateau Le Puy wash down hearty casseroles, hearty meat dishes such as steaks, chicken thighs or a delicious lamb shank. The full flavours of the meat and marinades will bring out the dark cherry, plum and chocolate notes that fill this wine.

Matching Sweet Wines With Food

It can be hard sometimes to match a sweet wine with food, as they tend to taste better in place of a dessert rather than accompanying it. Take, Chateau Filhot for example. This wine is beautifully sweet, with bright flavours of pineapple and spices. Serve on it’s own, but for a more advanced wine and food combo, think about pairing it with a starter such as foie gras. Or, try it with chicken and wild mushrooms to allow the sweetness to bring a more rounded flavour to the palate. This is a rather unusual wine to pair with food, but the flavours are so rewarding, it’s worth trying something new to see what flavours you can discover.

Learning to food and wine match is more about trail and error then it is about nailing an exam. Sure there are certain ingredients and wines that go together, but don’t be afraid to start off small, and try bigger things as you become more knowledgeable about wine in general.

Matching Wine and Food – Part One

There is only one rule that is important to remember when matching food and wine. You are entitled to drink absolutely anything you want with whatever you decide to eat. If you want to drink Lambrusco with lamb chops, don’t let anyone tell you that you can’t. However, having said that, I must warn you that the wine will always change when paired with food. It will never taste the same as it does when you drink it alone. That change will either be for the better or for the worse, and that will depend on the wine and food combination. Most people still adhere to the old rule: white meat and fish, drink white wine – red meat, drink red wine. In today’s world with the blending of international cuisines and chefs constantly pushing the envelope with their complex blending of flavors, this antiquated rule, I like to call “color coding wine” is practically useless.
The first and most important step in matching wine and food is to determine the dominant flavor on the plate. It is the dominant flavor that you match your wine to. More often than not, the dominant flavor is in the sauce. For example, if you were to prepare chicken in a lemon and butter sauce with some thyme or dill, your wine choice would be white. But, take the same chicken and add a marinara or barbecue sauce and the wine choice would be red. It’s the same chicken, however, the sauce dictated the wine choice.

Heat in a dish can also act as the dominant flavor. The wine you choose must have an appropriate amount of sweetness to balance the heat in the dish. The hotter the food is, the sweeter the wine must be. If you try to use a dry wine with a hot dish, the wine will taste bitter and the alcohol in the wine will seem even hotter on your palate. It would be like throwing gasoline on a fire. A wine with some sweetness and low alcohol is the perfect match for hot food.

In the case of a sweet dish, the same rule applies. The sweeter the food or sauce , the sweeter the wine must be. As in the hot dish, the sweetness of the dish will make the wine appear less sweet. If the wine is not sweet enough it will taste bitter with the dish. Picking the right amount of sweetness in the wine to pair with a hot or sweet dish involves a bit of trial and error. Just remember, if the wine gets bitter with the food, it’s not sweet enough.

And finally, let me mention salty foods. Once again, one of the best matches for salty foods is a wine with some degree of sweetness. Although some dry wines do work with salty foods, a sweeter wine works well to counteract the saltiness and achieve balance in the mouth.

There is a lot more to say on this topic that cannot be covered in this article. In the second half of this article, I make an argument for the use of sweeter wines in many situations. All too often, most people avoid using a sweeter wine in favor of a dry wine, thinking the dry wine is a more “sophisticated” choice. In an upcoming article, I will discuss this further and make my case for why I think Riesling is the most food friendly wine on the planet.