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On 4 Oct 2004 01:25:55 -0700, (Max Mustermann)
wrote:

>Hi all,

Hi

regional dishes never developed in an effort to match wine.
Traditional regioanl italian dishes developed out of hunger and the
easiest solution to filling your stomach. And wines from over 30 years
ago do not resemble in any way the wines available today. So most
so-called traditional wine pairings are totally accidental. Sometimes
they work, mainly because the matches have become culturally
acceptable and the palates have evolved to like them, but most
regional matches are not easy.

>I'm trying to understand better how food and wine is paired together,
>so I've got a few questions which I hope someone might answer:
>
>1. First, is it a pairing between a food category and a wine variety?
>(eg. beef with Merlot, chocolate with Cabernet).

Too simple, but it's a start. Think about the aromas of the food and
those of the wine, either create contrast or play on creating harmony.
Strengthen some flavours, or try to tone done those that are too
present. Check the balance of the wine for its compatibility with the
fattiness, sweetness, sourness or bitterness of the food.

>
>2. Or does it go into further detail based on the type of food? (eg.
>with cheese, Cabernet or Beaujolais is always good, but with feta
>cheese, Beaujolais is better, whilst with blue cheese, Cabernet is
>better).

Cheese is about as broad a category as wine. Be aware that 99% of red
wine and cheese matches would be improved by using white wine instead.
Most cheese do not go well with red wine.

>
>3. Is it enough to just specify the wine variety or do you also need
>to go into further detail specifying which wines go with a particular
>food type?

You can work with varietal for a while, but you will quickly get
bored, and then you will discover terroir.

>
>4. When preparing a meal with various ingredients, these different
>ingredients pair with different wines. Do you pair the meal with one
>of these wines or could it be a completely different wine altogether?
>

Usually with the predominant ingredient.

>5. When preparing a complete menu (appetizer, main course, dessert),
>would you suggest to offer wines according to the course? (eg. with a
>shrimp cocktail I'd offer champagne, then maybe a Merlot with beef,
>and finally maybe a Port with chocolate)

Start with lighter wines and work your way to bigger wines. If you
have to go back to a lighter wine, serve a salad or something to
cleanse palate. Put dry wines before sweet ones.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail