7 Rules for perfect pairing

I'm cruising through some back issues of Food & Wine magazine today, and came across this article from October 2007.

The rules seem simple enough but I'm sure I break all of them on a regular basis which is all the more reason to revisit them here.

Rule #1: Serve a dry Rose' with hors d'oeuvres.

F&W says:

Good Rose' combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudites to gougeres.

I don't think I've ever served a dry Rose' but I do aim to serve a lighter wine with hors d'oeuvres than I'm going to serve with dinner. Of course, I'm just as likely to load up with round after round of intense reds, because that's what I like. ; )

Rule #2: Serve an unoaked white with anything you can squeeze a lemon or lime on.

F&W says:

White wines such as Sauvignon Blanc, Albarino and Vermentino (typically made in stainless steel tanks rather than oak barrels) have a bright, citrusy acidity that acts like a zap of lemon or lime juice to heighten flavors in everything from smoked sablefish to grilled salmon.

I prefer unoaked whites, so this is a no-brainer for me. My favorite pairing was a Murphy-Goode Sauvignon Blanc "the Fume" with grilled skewers of Cilantro-Lime Shrimp and Pineapple. Bright, citrusy and perfectly summery!

Rule #3: Try low-alcohol wines with spicy foods.

F&W says:

Alcohol accentuates the oils that make spicy foods hot. So, when confronted with dishes like a fiery curried chicken or Thai stir fry, look for wines that are low in alcohol such as off-dry German Rieslings (especially since a touch of sweetness helps counter spiciness, too).

This explains a lot.

Rule #4: Match rich red meats with tannic reds.

F&W says:

Tannins, the astringent compounds in red wines that help give the wine structure, are an ideal complement to luxurious meats - making brawny reds like Cabernet Sauvignon and Syrah great matches for braised duck legs or pan seared sausages.

You had me at "luxurious meats".

Rule #5: With lighter meats, pair the wine with the sauce.

F&W says:

Often the chief protein in a dish -chicken or pork, say - isn't the primary flavor. Think of pork chops in a delicate white wine sauce versus pork chops in a zesty red wine sauce: in each case, the sauce dictates the pairing choice.

I think the same rule can apply to side dishes. If your roasted chicken is sitting on a plate next to mashed potatoes and green beans, you can go for the Chardonnay. But if you've got some chili-roasted sweet potatoes and carmelized onion backing up your bird, you need to rock some Zinfandel or a Pinot Noir. At least, that's what I do.

Rule #6: Choose earthy wines with earthy foods.

F&W says:

Many great pairing combinations happen when wines and foods echo one another. Earthiness is often found in reds such as Pinot Noir (particularly from Burgandy) and Nebbiolo, making them great partners for equally earthy ingredients, like bison steaks or wild mushrooms.

I can drink a Pinot with pretty much anything, so you don't need to sell me on this one. And don't get me started on mushrooms.

Rule # 7: For desserts, go with a lighter wine.

F&W says:

When pairing desserts and dessert wines, it's easy to overwhelm the taste buds with sweetness. Instead, choose a wine that's a touch lighter and less sweet than the dessert - for instance, an effervescent Moscato d'Asti with roasted pears.

Ok...confession time. I hate sweet wines. Put some gorgonzola on those pears and I've got all the excuse I need to keep drinking my Red with that dessert. Perhaps I'll take the advice and pick up a Moscato next time I'm at the wine store...

The take away:

I don't need any prodding to keep drinking the type of wines I'm already a fan of, but I am not too stubborn to try new things...so next time I'm at the wine store, I'll pick up a few of the bottles suggested here and let you know how it goes.