In recent years, it's begun to seem as if writing about food and wine matching has gone out of fashion. A lot of people I know think that it's just more highfalutin wine snobbery, that it doesn't really mean anything, and that its main purpose is to make the wine critic feel like he or she has some special refined information. It's like wine jargon: Who ever really tastes a glass of wine and says, "Wow, this wine is really vegetal," or, "Hey, that's a velvety palate!" Some wine tastes good, and some tastes not so good, so what's the difference?
When buying wine online, it's common to encounter this sort of thing--jargon-heavy reviews, or blurbs that say a certain wine is perfect for a certain type of food. Many people roll their eyes at this and feel frankly lost. Buying wine online, you can't talk to the store clerk about it, and you certainly can't sample anything, so for those of us who aren't wine snobs, it's hard to know what to make of wine jargon and references to food and wine pairing.
From my own experience, I can tell you with certainty that these things do have meaning. Once you taste enough fine wines, and once you begin to learn how to differentiate between different types and qualities of wine, it becomes much easier. Just a few years ago, I was pretty lost when it came to analyzing wine complexity. But with experience, I was able to develop a "wine sense," and now I know there is some truth to these advanced wine concerns.
Okay, now for the wine and food matching tips:
1. Don't take it too seriously. I will admit that, yes, an ill-advised wine and food pairing isn't the end of the world. Unless you're entertaining the wine critic from the Sydney Morning Herald in your home, don't worry about impressing anyone with your refined tastes. Just keep the basics in mind: Red wine goes with heavy cheeses, red pasta sauces, and red meats. White wine goes with lighter cheeses, seafood, white pasta sauces, and poultry. Start from there, and adjust according to the situation.
2. Even easier--match colors. It's funny, but in most situations, you really can get away with matching wine and food based on color: red wine with red or dark-colored things (see point 1); and white wine with white or light-colored things.
3. Consider geography. Generally, the specific wines and foods of a given region have grown up together, and have been cultivated for the purpose of going well together. It's not a hard and fast rule, but if you're making a French dish, whether red or white is called for, go with a French wine. At the very least, it will give you a reason to explore wines from all different regions.
4. The meal is in the driver's seat. When buying wine online, you might have to experiment before you get this right. But the most important thing when considering wine and food pairings is to start with the meal, and choose the wine based on the food. In rare occasions, you may have a fine wine that you want to show off, but even in this case, a poor meal will dishonor the wine. Choose wines that bring out the special qualities of foods, and don't be offended if the food gets much more attention from your guests than the wine.
Rodney Ian is an Australian writer and businessman who enjoys exploring Australian wine and writing wine reviews in his spare time. To read Rodney's blog on Australian wine and receive tips for buying wine online, visit Rodney Ian's wine blog at http://www.buyingwineonline.com.au/
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