Accords mets/vins

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Modèle:Traduction Food and wine pairing is the process of pairing a food with complementary flavors, aromas, and textures found in wine. It can be a nuanced art and the life-long study of oenophiles and sommeliers. In very up-scale dining situations, it is common for each dish in a multi-course meal to be matched with a different wine. While individual taste certainly plays a large role in wine and food matching, there are traditionally accepted guidelines. However, it is worth noting that a well-selected, non-traditional pairing can bring an unexpected or exciting new dimension to a meal.

Perhaps the most basic guideline, familiar to even wine novices, is, “red with red and white with whiteâ€. It says that, as a guiding heuristic, white wine should be served with white-fleshed meats (fish, chicken, etc.) and red wine served with beef, lamb, and other red meats. While sound advice, it is an oversimplification. [1] In fact, many dishes, including pork, salmon, duck, and turkey, can be successfully paired with red or white wine.

This advice is only a starting point, as each fish or meat can be prepared in a variety of ways calling for different wines. Fish poached in red wine for example, will be better matched with a light red than with many whites. This leads to a second guideline that if the cuisine has a strong character, "match to the sauce, not the protein" can be the best approach.

A useful perspective is to match the food of a country or region with wines also from that country or region. Most Italian wines will match well with pizza, pasta, or risotto, for example, if the dishes are prepared according to traditional recipes. And the contrary is also relevant: a French wine from Bordeaux, for example, may not sit comfortably alongside dishes incorporating olive oil or spices, ingredients alien to Bordeaux's indigenous cuisine.

Sommaire

Getting started

Successful matching is an art learned over time and it can be an intimidating topic for a novice to enter into. Building up familiarity with common wine varietals (“typesâ€) and their flavor components is probably the easiest way to approach the subject. A particular wine’s composition, be it a varietal or blend, can be easily identified from the label of a New World wine. The situation can be more complex with an Old World (European) wine; a working knowledge of European winemaking regions and the grape varieties associated with them is essential.

Matching for body

Usually the most important aspect of food and wine pairing is matching the body, or the overall intensity or “power†of the wine. The body of the wine is ideally matched to the intensity of flavors in the food. For example, a Pinot Noir’s subtly might very well be lost in a dish of red meat with a rich sauce. Likewise, a powerful Cabernet Sauvignon might overwhelm a light dish.

Matching for spice

If a dish is highly fragrant or spiced (not to be confused with flavorful), choosing a wine with elements of spice is often advised. Conversely, a high-spice wine is best avoided should the dish being matched be subtle in its seasoning. Spicy wines are often a good option when pairing with dishes stemming from historically non-winemaking cultures. Examples include Thai, Mexican, Indian, and Chinese cuisines.

Matching for fruit

Many wines contain a pronounced fruit component, be it in aroma (“noseâ€) or taste. The element of fruit in a wine can often improve a pairing, enhancing or melding with whatever fruit flavors may be found in the food be matched. Even if the dish contains no fruit, the fruit component in a wine may naturally pair with the dish. In this situation, it is sometime helpful to ask, “Which type of fruit would I serve with this dish?†as a guide.

For white wines, common fruit flavors familiar to most tasters:

  • Tart fruit (pears, apples) best grow in cool weather region
  • Citrus fruits (lemon, orange) best grow in temperate weather region
  • Luscious fruits (melon, mango) best grow warm weather regions

After answering this question, look to match with a wine from a region with similar weather conditions as the fruit component you want emphasize. For example, if one would like to accent an apple flavor in a dish, pair the food with a wine from relatively cool grape-growing regions (like Alsace, France; Germany; or New York State). Conversely, a dish with a tropical mango salsa may pair well with a wine from a warmer grape-growing region.

Red wines’ primary fruit components are generally cherry, blackberry, and blackcurrants, flavors often less familiar to tasters. This makes it generally more difficult to make a meaningful “matchâ€. Still, if one wishes to emphasize the “fruitiness†of a dish, a red wine with high fruit aromas and flavors is recommended.

Other components

More refined pairings can be realized by considering other elements of wines' composition.

  • Some wines (mostly white) are referred to as grassy or herbaceous, with a pronounced smell of grass or herbs (often tarragon) on the nose. This may add a desired element to a dish to be matched. Sauvignon Blanc wines are often grassy.
  • Butter, often associated with Chardonnay, is used to describe a “creaminess†that can be left on the palate, similar in sensation to drinking a diary product. This can be exploited to enhance the richness of a dish.
  • Oak or wood refers to the amount of woody flavors that comes across in a wine (consider the taste of sucking on a wooden Popsicle stick), typically the result of aging wine in wooden barrels. The amount of oak in wine can vary greatly from producer to producer and may or may not be an element you wish to accent. Oak tends to be more pronounced in Old World wines.

Other flavors sometimes associated with wine that can be exploited are mineral, acid, and floral components.

Special categories

Two special categories of food and wine pairing, and endeavors in their own right, are cheese and wine pairing and dessert wine matching.

See also

Sources

External links

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