Creating successful wine and food pairings need not intimidate. King Estate Co-CEO and Winemaker Brent Stone, a chemist by training, offers one simple rule: “It all comes down to preference. If you like it, then it’s a great pairing. The way you get better is just to try a lot of food and wine,” he says. There are worse fates.
Pairings fall into two primary categories: congruent, where similar elements combine to amplify flavors; and complementary, where contrasting flavors combine to create balance. Red wines are often associated with congruent pairings; white, rosé and sparkling wines are more often thought of as complementary. In general, strive to match the flavor intensity of the food and wine. Choose wines with higher levels of acidity and sweetness than the paired food. Some favorite tried-and-true pairings include:
- Wine and cheese – The acidity in white wine softens the fats in cheese, creating a creamier effect. Goat cheese with Sauvignon Blanc is a classic.
- Oysters and sparkling wine – Scientists have discovered that the savoriness, or umami, in both oysters and sparkling wine creates an irresistible synergy, while the contrast in textures can improve the mouthfeel of wine.
- Ribeye steak and Cabernet Sauvignon – This is a textbook congruent pairing of bold with bold. The Cab’s big fruit flavors can hold their own while the fat and proteins in steak help soften and smooth out the wine’s tannins.
- Chinook salmon and Pinot Noir – Less tannic than a Cab, Pinot Noir won’t overwhelm the fish. Its acidity balances nicely with the fatty richness of the salmon.
- Spicy food (think Thai) and Riesling – The slight sweetness of Riesling helps tame the heat while the acidity provides refreshing balance. The wine’s aromatics augment the strong flavors found in many Asian dishes.
One reason charcuterie is popular to serve with wine is that it offers variety and a range of flavors that can pair well with most any wine. Nuts, cheese, dried fruits, olives, crackers and meats hit on all the flavor cylinders — salt, savory, fat and sweet. With something for everyone’s palate, charcuterie can enhance the experience whether the guests are drinking big reds or bright whites. Brent’s favorite pairing is a cheeseburger with King Estate Pinot Noir. Aware that this choice might surprise some experts, he would kindly refer you to rule #1 – if you like it, it’s a great pairing.
