New Rules for Pairing Food and Drink

February 28, 2024

“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.”

-Voltaire

Surely we can all agree with Voltaire’s assessment of eating and drinking. However, the almighty left us to our own devices when it comes to pairing food and drink. In addition, modern changes in food preparation and the production of spirits have made balancing what we eat and drink more challenging.

Gone are the days when you could simply serve white wine with fish and red with steak. Today, a blush wine or champagne might enhance a meal best. Not to mention dishes that might go better with beer, whiskey, or a cocktail. If it is all enough to drive you to drink – relax. We have you covered with 10 Tips on the new rules for pairing food and drink.

1. Consider the Dominant Flavor

When pairing food and drink, always consider the dominant flavor in the dish. Whether it’s spicy, savory, sweet, or acidic, choose a beverage that complements rather than overwhelms it. For example, a spicy curry might pair well with a crisp, refreshing beer to balance out the heat.

2. Match Intensity Levels

Aim to match the intensity levels of the food and drink. Lighter dishes like salads or seafood typically pair well with lighter beverages such as white wine or a light lager, while heavier, richer foods like steak or chocolate cake call for bolder options like red wine or a stout.

3. Think About Texture

Texture plays a crucial role in pairing food and drink. Creamy dishes like risotto or mashed potatoes are often complemented by wines with a smooth, velvety texture, while crunchy foods like fried chicken or tempura benefit from beverages with a crisp, effervescent quality like champagne or sparkling water.

4. Consider Regional Pairings

Explore regional pairings to enhance the dining experience. Certain cuisines have traditional beverage counterparts that have evolved together over centuries. For instance, pairing sushi with sake or Mexican dishes with tequila can elevate the flavors and authenticity of the meal.

5. Experiment with Contrasts

Don’t be afraid to experiment with contrasting flavors and textures. Sometimes, unexpected pairings can create delightful combinations that tantalize the taste buds. Try pairing a tangy citrus salad with a rich, malty beer or a spicy curry with a sweet dessert wine for a culinary adventure.

6. Take Seasonality into Account

Consider the seasonality of both the food and drink when making pairings. Lighter, refreshing options like rosé or cucumber-infused cocktails are perfect for summer dining, while hearty stouts or mulled wine are better suited for cozy winter meals.

7. Balance Acidity and Sweetness

Balance acidity and sweetness when pairing food and drink. High-acid dishes like tomato-based pasta sauces or ceviche pair well with wines that have a higher acidity level to complement the flavors. Conversely, sweet desserts are best accompanied by beverages with a touch of sweetness, like a late-harvest Riesling or a dessert cocktail.

8. Don’t Forget About Aromatics

Pay attention to the aromatics of both the food and drink. Fragrant dishes like Indian curry or Thai basil stir-fry can be enhanced by aromatic beverages such as herbal teas or botanical-infused cocktails that echo or complement the flavors present in the dish.

9. Consider the Cooking Method

Take the cooking method into account when pairing food and drink. Grilled meats or charred vegetables often pair well with beverages that have a smoky or woody character, such as a peaty Scotch whisky or a barrel-aged beer, enhancing the overall flavor profile of the meal.

10. Respect Personal Preferences

Above all, respect personal preferences when making food and drink pairings. Everyone’s palate is unique, so what works for one person may not work for another. Encourage experimentation and exploration, and don’t hesitate to trust your own taste buds when discovering new and exciting combinations.

Sobremesa

There is no word in the English language that identifies that time after a good meal with good drink, so we have to borrow the Spanish word Sobremesa. The word not only describes the afterglow of a good meal, but the joy of sharing it with good company. Good food and good drink is always made better with good friends. So, the next time you want to get together with friends or have an intimate dinner – be sure you have the right pairing.

Max Erkiletian

Max K. Erkiletian began writing for newspapers while still in high school. He went on to become an award-winning journalist and co-founder of the print magazine Free Bird. He has written for a wide range of regional and national publications as well as many on-line publications. That has afforded him the opportunity to interview a variety of prominent figures from former Chairman of the Federal Reserve Bank Paul Volker to Blues musicians Muddy Waters and B. B. King. Max lives in Springfield, MO with his wife Karen and their two cats. He spends as much time as possible with his kids, grandchildren, and great-grandchildren.