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Wine pairing is the delicate process of combining dishes with the ideal wine in order to elevate the gastronomic experience. It is both a technique and an aesthetic endeavour that has been used to bring together complementary flavours, with the aim of enhancing the pleasure provided by both food and wine. Wine pairing is not simply about matching food and wine based on their individual excellence, but also about maximising the value that each component brings to the experience as a whole.
For all lovers of gastronomy — and even for those who drink wine occasionally — pairing a good glass of wine with a delicious dish can create a combination that leaves the palate delighted. For every dish chosen, at Natwine Aficionados you can find at least one or two wines worth trying.
A golden rule of this concept is that wine and food should balance each other, without either one overpowering the flavour of the other. This does not mean creating opposing combinations — on the contrary, similar flavours can, and should, be paired to create a harmonious balance. Think of an opulent red wine served with a substantial goat dish, or an herbaceous white wine with grilled fish for a pleasurable and delicate experience. Sometimes, contrasting flavours can work beautifully together, such as a riesling with a Thai or Vietnamese dish.
When it comes to pairing wine with food, there are a few fundamental flavour profiles to consider: acidity, fat, bitterness and sweetness, as well as salt and alcohol.
When it comes to pairing wine with food, there are a few fundamental flavour profiles to consider: acidity, fat, bitterness and sweetness, as well as salt and alcohol. Each profile can be combined with another to create excellent wine pairings. For example, you might try a bitter, tannic wine with semi-sweet food, or even use it to soften the richness of fatty dishes. These flavour profiles and wine pairings can be useful whether we are simply deciding which wine to drink with dinner, choosing one to take to the beach, or planning the wines for a wedding or to celebrate another birthday of a wine lover.
A harmonious pairing occurs when two similar flavours are brought together, enhancing each other and creating a good balance — such as chardonnay with garlic-and-oil prawns. Also known as complementary pairing, a contrasting pairing occurs when one flavour stands out and balances the intensity of the other. Garlic-and-oil prawns can pair beautifully with chardonnay, providing a smooth and intense experience, but they can also harmonise perfectly with a more structured and citrus-driven alvarinho ou albariño.
