Tips from the Sommeliers: The ZIBO! Wine and Food Pairing Guide!
Wine. We have been drinking it for thousands of years. And yet, many of us still wonder: Which wine should I order with my dish for the most successful pairing?
Today, we are stepping out of our kitchens to help you easily match your wine to your meal.
Pleasure: The Essence of Food and Wine Pairing
Wine is one of the most convivial of beverages, and you don’t need a special occasion to open a bottle with friends. A Thursday evening is all you need.
If you surf the Web or ask the sommelier you know, he or she will give you an array of advice on how to pair food and wine.
The most important thing—always—is to choose a wine that appeals to you. After all, everyone has different tastes, and you have your own.
Basic Rules for Choosing a Wine for a Meal
Of course, there are some basic principles that always make sense when it comes to food and wine pairing.
For example, if a dish has a more delicate aromatic intensity, the lighter the wine’s taste profile should be. A light white wine and a tilapia fillet will be exquisite together, as opposed to a very aromatic, full-bodied red wine.
Every grape variety has its own distinctive features, and the more you know, the better.
The Impact Cooking has on Flavor Harmony
Another way to ensure the success of your food and wine pairings is to consider how the food is cooked. If you choose a pan-fried dish—like, chicken sautéed with vegetables—a lively, fruity wine will enhance your experience.
If roast chicken is on the menu, an aromatic, full, even supple wine will offer excellent results on the palate.
So, as a general rule, the tastier the dish is, with intense flavors, the more robust the wine should be.
Texture and Wine: Finding the Right Balance
The texture of the dish can also guide the wine selection.
If we choose a dish with a light, delicate texture, such as sashimi, served with a lemony sauce. This dish would pair well with a slightly sweeter, fuller-bodied wine.
If we think of a full-bodied Riesling or Chardonnay. These two grape varieties will round out the dish’s acidic flavors to create a more harmonious contrast.
Now, if we take a rare steak grilled on the BBQ. A tannic red wine, like a Cabernet Sauvignon, will be able to stand up to the richness and the texture of the steak in order to create a balanced pairing.
The wine selection must not only complement the main flavor of the dish, but also take into account sauces, cooking methods and side dishes to ensure the harmony of flavors and textures.
Examples of Classic Meal Pairings
The ZIBO! menu offers a wide range of variety and flavors. Let’s use it as an example and pair some menu items with a wine.
ZIBO! Salmon Tartar
A fresh, slightly fruity Chablis wine would be a good choice to complement the delicacy and freshness of the salmon tartare.
Tagliatelle with Wild Mushrooms
A Cabernet Sauvignon from Tuscany, known for its robustness and dark fruit aromas, would pair well with the earthiness of the mushrooms and the heat of the jalapeño pepper.
Ahi Tuna Salad (Ocean Wise certified)
A Chardonnay, with its roundness and ripe fruit notes, could balance the richness of the tuna and the Asian flavors of the salad.
Poutine with Smoked Ancho Chicken and Chorizo, Beer Sauce (yes, yes! Wine and poutine can go well together!)
An Argentinian Malbec, with its spicy notes and strong structure, would be perfect for standing up to the richness of the poutine.
Onion Soup au Gratin with L’Hercule de Charlevoix Cheese
A red Burgundy wine, such as a Pinot noir, with its light structure and damp earthy aromas, could be perfect to balance out the richness of the cheese.
Chicken Dumplings with Teriyaki Sauce
A semi-dry Alsace Riesling, to balance out the sweetness and saltiness of the teriyaki sauce would be a perfect pairing.
Crispy Shrimp Pogos
An aromatic Gewurztraminer to contrast with the spicy sauce.
The ZIBO! Salad
A rosé from Provence, with its light, floral notes, would be refreshing with the ZIBO! salad.
Melted Brie
A Sauternes, with its distinctive sweetness, would pair harmoniously with the creaminess of the cheese, while enhancing its smooth flavors.
Food and wine pairing: A matter of personal taste
Food and wine pairings are based on personal choice and everyone’s palate. There is really no right or wrong way of harmonizing flavors. When it comes to pairing food and wine, what counts is savoring, tasting and enjoying every mouthful, and every sip.
Enjoy your meal and… CHEERS!
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