 |
Importers of Fine Wines Since 1919 | Resources for the Trade |
|
Components, Flavors and TextureWhen matching wine and food, we need to consider three criteria:
We can look for wine and foods with similar components, flavors and textures such as sweet wine with a sweet cherry tart (components), a chocolate-scented red cabernet with a dark mole sauce (flavors), and a rich and hedonistic chardonnay with a cheese fondue (textures) 
OR We can look for wine and foods with contrasting components, flavors and textures such as a light and fruity dry red with sweet barbecue ribs (components), a mineral-laden white Gavi with cod in hollandaise sauce (flavors) and a racy, zippy sauvignon blanc with guacamole (textures). Setting the Stage…You must always consider the dominant ingredient, component or flavor in both the wine and the food when matching the two. In the case of food, the dominant factor might be the sauce or seasoning (such as BBQ or Curry), the preparation technique (such as pickling or smoking) or the food itself (such as caviar or blue cheese). In the case of wine, the dominant factor may be the taste of the grape itself (such as fruity Muscat) or the impact of various winemaking techniques (such as residual sugar or barrel fermentation). Certain combinations work well together…some do not.
|
Texture is neither taste nor aroma. It is a sensation. Texture refers to the way a substance feels in the mouth—its weight, its consistency. Flavors are technically defined as “in-mouth smells”. There are only five things that we register as tastes: sweet, sour, salt, bitter and savory. Most of what we refer to as flavor is actually aroma. “Hello, this is Alex Bespaloff. I can’t take your call right now, but, in case of emergency: It’s red wine with meat and white wine with fish.”
“Wine makes every meal an occasion, every table more elegant, every day more civilized.”
Potato Chips: Salt The fifth “taste” sensation, savory, is also known as umami. It was discovered in 1907 by Professor Kikunae Ikeda of Tokyo Imperial University. Your tongue picks it up when the amino acid, glutamate, is present. You find it in meats, cheeses, tomatoes and other “savory” foods. 
|
Take a look at some examples…what is the dominant ingredient, component or flavor in the following wine and food items? Roll your mouse over each line item to see the answer.