"Food for Thought" - Wine Pairing

by Tim Brinkmann

VIP Williamson County Magazine - September 2010
Brentwood Home Page - September 2010

It seems that a bit of magic occurs when a savory, mouth-watering steak is accompanied by a glass of full-bodied Cabernet Sauvignon. It brings a sense of excitement to a meal. The two seem as if they were created for each other. This “magic” has quite a history behind itself. Food and wine have withstood a long-lasting relationship that has persevered through countless generations of hungry, (and thirsty) patrons alike.

In recent years, the popularity of food and wine pairing has exploded with countless numbers of books, magazines, courses and even careers dedicated to the art of pairing a sinfully delicious dish with an equally tantalizing glass of wine. As a wine and food guy, I’ve enjoyed divulging myself into this fantastic and utterly satisfying world.

Through years of tasting, studying, reading, obsessing and trying my best to master the world of wine, I managed to decipher three basic types or categories of wine for myself: Cocktail wines that make great substitutes for the traditional cocktails or to our favorite "porch-pounders”; More balanced or versatile wines that could be a cocktail, but generally has enough depth and structure to pair well with most foods (from heavy hors d'voures to hamburgers to heavier fare); and finally full bodied or “food wines” in which I like to call "ketchup–wines.” Ketchup (or catsup) by itself tastes pretty good, but when you put it on french-fries you get different flavors out of each.

For instance, Pinot gris, Riesling, Sauvignon blanc, Chablis, Champagne and sparkling wines, Beaujolais, Dolcetto and some Pinot Noir are all fantastic “cocktail wines.” You don’t necessarily need food to enhance or tone down their flavor, acidity, structure, etc. They can easily be enjoyed as an aperitif or with a light cheese and fruit appetizer. For the more balanced and versatile wines, oaked Sauvignon blanc, Alsatian wines, Albarino, White Bordeaux (Semillon), White Burgundy, Rhone whites, and New World Chardonnay as well as Chianti, Barbera, Chinon, Rioja, Cabernet Franc, Merlot, Malbec, Zinfandel and some Pinot Noir pair well with heartier dishes such as antipasto (olives, salami and prosciutto) as well as rich, oily and salty tapas. “Ketchup wines” include Syrah, Brunello di Montalcino, Cabernet Sauvignon, Port, Barberesco and Barolo. These wines usually contain enough tannic structure to dry your palate out on the first sip. However, paired with a grilled steak, spicy pizzas, herbed sauces on red meat, lamb, turkey, and other smoked meats, the strong tannins in the wine will enhance the flavoring of the dish, as the food will do the same for your wine.

The next time you’re firing up the grill, or simply having a cocktail party, a good “food for thought” (pun intended) is: light foods go with light wines. Heavy foods go with heavy wines. Delicate meals need a light wine. Heavier meals need a bigger wine. Have any more food or wine questions? Stop by the store and I will be happy to enlighten you with an amazing food and wine pairing! That’s what I’m here for!

Cheers!
Tim Brinkmann