White Wine or Red?

It’s no secret that the wine industry is one that is adored by many and restaurants have been around for as long as anyone can remember, so it’s no wonder that the two coincide. After all, who eats without drinking? Food and beverage are not only something one does merely to survive but are considered by many as a fine art. From the growing of the grapes to the technique in which a chef uses to position food upon a plate for presentation, both are very unique and yet work together so melodiously that for many it is difficult to enjoy one without the other.

I come from a very food oriented background. As a small child, many of my own memories include being beside my mother in the kitchen. Whether assisting her with peeling potatoes or simply setting the table for a holiday feast, this is something that has carried through with me to my adult years. After working as a manager in an upscale American Bistro where wine and food were equally important in determining the overall satisfaction of the guest, I considered myself to be quite the aficionado. It wasn’t until a trip to the Bahamas on a cruise ship that this proved to be untrue.

It’s funny really, five years of regularly attending wine tastings along with working in an atmosphere where the money I made depended on my knowledge of wine and food and I found out in one hour that I knew nothing! I was always taught that if you order white meat (fish, chicken, creamy pasta) that you would pair it with a white wine. Accordingly, red wine went with the bolder tasting dishes (steaks, ribs, Creole favorites). I discovered after a one hour wine and food pairing seminar which cost me only ten dollars that my teachings had been limited. There is so much more to it!

The question of white or red does not rely solely on the color of the meat that you are ingesting but all of the flavors that make up the dish itself as well as the manner in which the dish is prepared. A nice oaky chardonnay is not only excellent with a rich pasta dish or walleye but also with a char-grilled filet mignon. You see, the wood taste that is given by the oak in a chardonnay is enhanced by the smoky taste of the grill. That’s right, white wine with steak! What’s that you saw on the menu? Shrimp Jambalaya, no problem! The fiery sensation left upon the palate by your cuisine will go magnificently with the full-bodied spice prevalent in a nice Shiraz. The possibilities are endless.

There are many other factors that can help one to successfully pair the food they are ordering with their beverage. Take into consideration the acidic content of both the food and the wine. While eating a chicken salad with granny smith apples, what better than a sugary Riesling? Sure the apple is sour and the wine will inevitably be sweet but the combination of the two will undoubtedly balance each other out as both contain a lot of acid. On the contrary, try taking a taste of lemon followed by a nice cabernet. You will wish you hadn’t! The acid in the lemon will be at force with the rich tannins of the cabernet. It can seem a bit overwhelming but keep in mind that art can be simple as well as diverse. Just as there are many different instruments used in the composition of a masterpiece, rightly so there are just as many types of canvas to portray it on.

So, it’s your anniversary and you’re planning to make it a night to remember. The waitress has given you a dinner menu in addition to a list of around thirty wines. Before you panic, remember to keep it simple. First choose the type of wine you will drink. Once you have done this, it will be much easier to sculpt your dinner accordingly. After all, there are only so many types of wines and many possess the same characteristics. Next, think about the dish you are considering. There are four things that need to be kept in mind while making your decision.

1. Type of Meat you are Pairing

2. Manner in which the Dish is Prepared

3. Spices/Sauces that will Accompany

4. Characteristics of the Wine (Similar to the Food?)

After you have done all of this and are still apprehensive, don’t hesitate to ask your waitress. They are there to assist in making your experience all that it should be. A good waiter/waitress will not be afraid to admit what they don’t know and will make it a priority to answer your questions even if they have to search for the answer. They should even allow you to sample wines in order to aid in your decision. Chances are if they lack the understanding, your inquisitions will help them in attaining this knowledge. You don’t have to be a sommelier to pair wine with food, just a few tips and a little practice! Bon Appetite.