Fundamentals and principles of wine and food pairing

Contents:

1. Breaking it down: flavor components of wine and food
2. Interaction between flavors of dish and wine
3. Principles of wine and food pairing

A successful wine and food pairing highlights the best qualities of both. It is much like using seasonings—moderation is key—so that the wine isn’t overshadowed by the dish, yet doesn’t overpower its flavor.
I love culinary experiments. That is why I am always interested in trying pairings that defy conventional rules. Sometimes, the risk pays off—the resulting combinations can be truly amazing! However, there are misses, too. If an experiment does fail, bread always serves as a neutral accompaniment to the wine.
As I’ve explored the world of wine, I’ve also developed a passion for cooking. You have likely noticed photos of my culinary experiments in my wine reviews.

When writing this article, I took into account generally accepted rules and brightened them up with the experience of my own tastings. You can use them as-is, or perhaps they will inspire experiments of your own. But to start with…
Let’s begin with the basics.

Breaking it down: flavor components of wine and food

In my view, understanding how individual flavor components interact is a key principle of harmonious wine and food pairing. You simply need an idea of the recipe’s ingredients and an understanding of the wine’s sensory profile.

Let’s start with the wine. The main components that define a wine’s flavor are:

• Sweetness. The sensation of sweetness—or, technically speaking, the amount of residual sugar per liter.
• Body. How the wine is perceived overall and how it affects the taste buds.
• Acidity. Acidity is a bit trickier: to gauge it, you shouldn’t focus on the wine’s flavor itself, but rather on how it affects your taste buds—specifically, the level of salivation it triggers (admittedly not a very romantic description, but it is the only accurate way to determine a wine’s acidity level).
  For instance, a high-acidity wine won’t necessarily have citrus notes; prime examples include red wines made from Cabernet Sauvignon, Cabernet Franc (especially from cooler regions), Nebbiolo, and others. This effect occurs because the mouth attempts to restore its acid-base balance, using the alkaline components in saliva to neutralize the predominantly acidic environment created by the wine.
• Astringency (presence of tannins). Defined by a sensation of dryness. You feel this in your mouth because tannins bind with salivary proteins, creating a drying sensation. This effect is something you can play with by choosing the right dish.
• alcohol. This component can manifest in various ways: creating a warming sensation that is either smooth and well-integrated or harsh and spirity, depending on the wine’s quality. Additionally, alcohol imparts a slightly oily texture to the wine, which can sometimes even be mistaken for a hint of sweetness.
• fruit bouquet. Its interplay affects the overall perception of the wine, so it, too, can be identified as a flavor component.

Furthermore, when pairing a dish with a specific wine, it is important to consider the wine’s structure and texture.



Wine structure encompasses the following:

• level of tannins : determining whether a wine is firm and astringent or soft and rounded;
• flavor concentration and intensity: whether the bouquet is vibrant and bold or delicate and understated;
• body: a term combining several concepts—flavor concentration, tannin quantity and character, and alcohol—which together define how the wine is perceived by the palate;
• length of finish: dependent on the wine’s richness and concentration.

Wine texture is characterized by the following concepts:

• roundness/viscosity: the wine may feel coating and creamy, or conversely, light, piercing, and crisp;
• character of tannins : determined independently of quantity and serving as an indicator of quality. Tannins can be fine-grained, velvety, and soft, or harsh, coarse, drying, and unripe.

A wine may have high level of tannins, yet if those tannins are soft and velvety, the texture will feel coating and “melting” in the mouth.The fine grain of high-quality tannins can even create the impression that there are fewer of them than there actually are. The reverse is also possible—for instance, if grapes fail to ripen fully due to weather conditions. In such cases, even a variety with naturally low tannin levels can yield tannins that feel harsh and “green”; these will be perceived much more intensely than ripe, velvety tannins, even if the actual quantity is lower.

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Now, let’s focus on the flavors of dishes.
It is customary to distinguish five basic tastes.
We will also examine them later in the context of how they affect the taste of wine. Indeed, the flavor of a dish influences the wine—either positively or negatively—though there are occasional exceptions. So, the five basic tastes are:

1. Sweetness;
2. Saltiness;
3. Acidity;
4. Bitterness;
5. Umami — while the previous four tastes are straightforward, umami is difficult to describe. But I will give it a try. This pleasant flavor is imparted to dishes by the additive monosodium glutamate; it is also found in high-protein foods such as mushrooms, eggs, and asparagus. You can experience the taste of umami by comparing raw mushrooms with lightly cooked ones (e.g., 30 seconds in the microwave). The umami flavor is much more pronounced in the cooked mushrooms. The introductory chapter of the WSET Level 3 course, which covers the principles of food and wine pairing, actually suggests this method to help understand the nature of the mysterious umami taste.
6. Fatness. This component cannot be classified as a “taste” in the strict sense, but it definitely influences the dish as a whole, as it highlights and somewhat enhances the other components.

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Interaction between flavors of food and wine

Now, let us combine what has been described above and examine how these two sets of flavors interact.
Since, in most cases, it is the dish that influences the taste of the wine—rather than the other way around—I will analyze this interaction specifically in the context of the dish’s flavor characteristics:

• Sweetness. This has a negative effect, which is more pronounced when paired with dry wines: dry whites seem overly acidic, while dry reds take on an unpleasant bitterness and harshness due to the interaction between tannins and sweetness.
• Bitterness. This also does nothing to flatter the wine; instead, it tends to intensify the tannins, making them feel harsher.
• Umami. The effect of umami on wine is comparable to that of sweetness and bitterness: it accentuates the tannins unfavorably and makes the wine feel harsher.
• saltiness . Salt, conversely, has a beneficial effect on a wine’s taste—making it smoother, fruitier, and less acidic.
• acidity. Like saltiness, this has a positive influence on the wine: it highlights the fruit bouquet and body while softening the perception of acidity.
• I should also make special mention of spices. , which are present in dishes to varying degrees. The subject of spices is quite broad, so here I will broadly categorize them into two groups: sweet spices (such as cinnamon, vanilla, or licorice) and hot/spicy spices.

While the former—in small quantities—will not have the negative effect on wine that sugar does (and will, in fact, create an interesting interplay with similar notes in the wine), the latter will intensify the burning sensation of the alcohol.

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And finally, one must consider the wine’s complexity. I will elaborate on this point.

What, one might wonder, should be served with a multifaceted premium wine boasting a rich bouquet? Naturally, one is inclined to choose something equally exquisite from the realm of haute cuisine. However, the matter is not as straightforward as it seems. Of course, we wouldn’t pair a Grand Cru Classé from, say, Margaux or Saint-Émilion with something like burger. The approach to pairing in this instance requires a different perspective.
A premium or “great” wine is a work of art in its own right. Fine dining is another such work of art, where a diverse array of components coexist on a single plate in a unique and harmonious way: the main ingredient, the side dish, spices, the sauce, and sometimes other small yet significant elements—such as fresh, aromatic herbs or fruit—that not only garnish the dish but add a distinctive touch. The cooking method is also crucial, as it shapes the texture of the entire dish. All these factors must be taken into account when selecting a wine.



You would likely agree that adhering to the principle of pairing “great wines with fine dining” can become a rather complex challenge. Therefore, it is often better to choose a high-quality wine that isn’t—shall we say—a “meditation wine.” Examples of the latter would include a Pomerol or Saint-Julien from Bordeaux, or a Vosne-Romanée from Burgundy from an exceptional vintage and aged 15–20 years. Instead, the appellations neighboring Saint-Émilion—often overshadowed by their famous peer yet offering worthy wines with excellent value for money—along with the Côtes de Bordeaux group (such as Bourg, Blaye, Castillon, etc.), would be perfect choices.



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What about “great” wine?

A wine of this caliber invites contemplation; it is something to be pondered and savored without the distraction of competing flavors. My advice is to follow a similar principle: choose a simple dish—one that doesn’t involve too many ingredients—but ensure the products used are of high quality, or even premium grade.

Take Bordeaux Grand Cru Classé as an example. Of course, its origin (Right Bank vs. Left Bank) matters, but I’ll save those details for more specialized articles. In general, however, a good choice for such wines would be a rare Florentine T-bone steak or roasted marbled beef from a high-quality producer (I would recommend aged beef for wines from other regions; more on that in my article “Red wine with red meat”. Yes, but it’s not that simple).



A more complex, celebratory dish is Beef Wellington. This consists of a medium roasted beef tenderloin, wrapped in a layer of finely chopped sautéed mushrooms, ham, and puff pastry. Even though the dish seems elaborate and multi-layered, there are really only two flavor components here that might affect the wine. Another classic example is pairing Champagne or Riesling with black caviar.


Principles of Wine and Food Pairing

Now that we have examined the flavor components of a dish—which inevitably influence how a wine is perceived and experienced—we can explore the fundamental principles of wine and food pairing. Here is what to look for to ensure a successful match.

Sweetness
If you are serving dessert: Choose a wine that is at least as sweet as the dish itself. Otherwise, the wine will seem neutral or flat against the sweetness of the dessert.



If you are serving meat or poultry: Sweetness often comes from the sauce or side dish (prime examples include lingonberry or other berry sauces served with meat, goose with apples, or turkey with dried fruits or chestnuts).
Pairing these dishes with a dry red or white wine may not yield the best results. Instead, try pairing the meat with a semi-sweet red—such as Kindzmarauli—or with Port or Amarone della Valpolicella. Or, pair poultry with a sweet white wine like Sauternes or Coteaux du Layon. You will be pleasantly surprised by the result!

Bitterness
Since bitterness in a dish negatively alters the perception of tannins—making them feel harsh and bitter—you should avoid astringent wines (both red and white) that have high levels of tannins, even if those tannins are otherwise considered soft.



Light white wines with low alcohol content and a touch of residual sugar are a good choice here. A prime example of a suitable dish is the traditional French endive with ham. In this instance, the bitterness of the endive won’t clash with—for example—a slightly sweet Kabinett Riesling from the Mosel or a semi-sweet Vouvray from the Loire Valley.

Hot Spices
Hot spices affect wine in much the same way they affect your taste buds. When paired with hot peppers, the alcohol’s gentle warming sensation can turn into a burning fire in the mouth, while tannins may become bitter and unpleasant. Therefore, it is best to opt for lower-alcohol wines, even those with some residual sugar.
Classic examples include pairing Thai cuisine with Gewürztraminer, or matching Japanese dishes containing wasabi with a slightly sweet Kabinett Riesling or a sweeter Spätlese from the Mosel region.


Umami
Light, mineral-driven wines are a good choice: aromatic and medium-alcohol, but unoaked. Oak aging imparts wood tannins to the wine, which can clash with the umami flavor.
If you must choose a red wine, opt for a light, unoaked style with low tannins.

Acidity
Compared to sweetness or bitterness, acidity is quite wine-friendly and can actually enhance a wine’s fruitiness. However, as with sweetness, the wine’s acidity should match that of the dish; otherwise, the wine’s flavor may be overshadowed.

Saltiness
Like acidity, salt—in the right amounts—has a positive effect on wine: it softens tannins, highlights fruitiness and body, and tempers high acidity. A classic example is pairing lightly salted fish or goat cheese with a high-acid white wine from the Loire Valley or the Entre-Deux-Mers region of Bordeaux.




Fat Content
While fats themselves do not have a distinct flavor—that depends largely on the specific food product—they significantly influence the overall perception of the dish. Pairing high-acid or tannic wines with rich, fatty dishes works exceptionally well here. Examples include a dry German or Australian Riesling with fatty fish, or a ribeye steak with a Touriga Nacional wine from the Douro Valley. Such wines—high-acid in the first instance and tannic in the second—balance the dish’s rich, coating texture and refresh the palate.



A few more pairing principles

Here are just a couple of additional tips to guide you when selecting wines for a specific menu:
The Principle of Similarity
This principle is based on the intensity of the wine’s and dish’s flavors and aromas: the richer and more robust the dish, the more full-bodied the wine should be. Game meat paired with a tannic, full-bodied wine is a classic example.

Wild boar stew, with its distinctive flavor, pairs beautifully with an aged Châteauneuf-du-Pape or Bandol—wines characterized by “meaty” and “smoky” notes and a lush bouquet of ripe and dried fruits. Conversely, a much more delicate Pinot Noir from Burgundy (Village level) or a refined Pinot Noir from Sancerre is better suited to the more neutral and tender flavor of veal.



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Here, you can also experiment not only with the intensity of the bouquet but also with its specific flavor notes. For instance, a rich Malbec from Cahors or a Primitivo from Puglia features distinct notes of coffee, cocoa, and dark chocolate—flavors that can be echoed in a chocolate or coffee-based sauce paired with game meat.

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The Principle of Contrast
This principle is less obvious than the principle of similarity, as it is based on contrasting flavors. Classic examples include sweet and salty pairings: Sauternes with Roquefort (a quintessential duo), aged dry goat cheese with sweet Loire Valley wines (such as Vouvray or Coteaux du Layon), and Parmesan with Lambrusco. However, when creating a contrast-based pairing, the elements must be chosen so that their flavor intensities are comparable; otherwise, one element will overpower the other.




The Principle of Locality (Terroir)
The principle of locality can be summarized as “local dishes with local wines.” These are historically established pairings of wines and foods that, more often than not, work beautifully together. The most obvious examples include Bistecca alla Fiorentina with Chianti Classico, entrecôte from Bordeaux with Bordeaux Supérieur, Arcachon Bay oysters with white Bordeaux from the Entre-Deux-Mers appellation, and fresh Crottin de Chavignol goat cheese with Loire Valley wines (such as Sancerre or Touraine)… These are just a few classic examples, and the list could go on. However, if you let your imagination run wild, you can certainly find similar wine pairings from other regions as well.



Following these tips can lead to successful food and wine pairings. Yet, these rules need not be followed strictly in every situation. The best—and most exciting—approach is to experiment and discover new, sometimes unexpected, combinations of wine and food. After all, it ultimately comes down to personal taste, and as the saying goes, there is no accounting for taste.