One of the most enjoyable aspects of fine dining is selecting an exceptional wine to complement your meal. At Harper Fine Dining, we believe wine plays a pivotal role in enhancing the overall dining experience, unlocking new dimensions of flavour and artistry.
Fundamental Principles: The Perfect Match
The art of wine-pairing is all about striking the right balance between food and wine.
Three rules should guide this decision:
1. Matching Intensity
How weighty and full-flavoured is both the food and the wine? Lightly flavoured dishes such as fish or salads are flattered by equally light-bodied wines such as Pinot Grigio or Sauvignon Blanc. Deeper, heartier dishes such as a sumptuous fillet steak or rich, luscious ragu are flattered with full-flavoured reds such as Cabernet Sauvignon or Syrah.
2. Complementary Flavours
Find common ground between the wine and the food by looking for matching flavours. Earthy flavours in mushrooms or herbs would work well with an earthy, burgundy-like Pinot Noir from California, France, or New Zealand. Bright, citrus flavours match well with a Riesling or Sauvignon Blanc. Equally, the sweetness and subtle mouth-coating effect of Riesling can even cut through the spicy heat in certain dishes.
3. Contrasting Tastes
Although pairing two similar flavours is normally the aim, it can also be nice to mix up the flavours sometimes — a high-acidity white like a Sauvignon Blanc can make a richer pasta dish taste even better by tickling the palate with a crisp zing between mouthfuls.
Unveiling the World of Wines
The world of wine boasts a vast array of styles and flavours. Let’s explore some popular types and their ideal pairings:
Red Wines
Rich and vibrant with bold tannins and fruit profiles, red wines can stand up well against grilled or roasted meats like steak, lamb and duck. Try Cabernet Sauvignon, which offers an intense black currant and cedar character with bold powerful flavours, for a rich and meaty meal. If you want to complement lighter meat like chicken or pork, Pinot Noir, with its elegant cherry and spice notes, is a wiser option.
White Wines
Light and lean white wines are refreshing, while fuller-bodied versions are richer. Unoaked Chardonnay, with its crisp acidity and citrus flavours, is a fabulous match for seafood. Herbaceous and grassy Sauvignon Blanc pairs well with salads and lighter fare. Lusher, oaked Chardonnay goes well with richer foods such as creamy pasta and grilled chicken.
Sparkling Wines
Wine becomes festive merely by adding bubbles. Dry sparkling wines such as Champagne or Prosecco are wonderful with hors d’oeuvres, canapés and even with sushi. For a richer experience, try something that combines Blanc de Blancs (an all-Chardonnay sparkling wine) with creamy sauces and shellfish.
Dessert Wines
Sweet wines were designed to finish meals. Sauternes with its honeyed, apricot flavours make great partners for fruit-based puddings, while the intense berry flavours of Port with chocolatey undertones are a match made in heaven for chocolate-based desserts.
The Importance of Wine Regions
Grapes and food perform well together when they originate in the same place. The terroir – soil, climate, and topography – imprints itself on the juice in local grapes, creating wines that are a naturally match for the local food.
For example, the lighter-bodied Barolos of Piedmont work extremely well with the rich pasta and truffles that Italy is known for; the Loire Valley’s Sauvignon Blancs, which are beautifully crisp and creamy, are perfect with the region’s seafood dishes.
It’s a simple tip but can really help you to decide on your wine pairings for dinner parties. It’s also something that a private chef will be thinking a lot about as they are coming up with your menu if you’re hiring them to cook for your guests.
Where Are The Most Popular Wine Regions?
When gourmets think of wine, France is usually the first country that springs to mind. Not only do they have a strong wine culture, but they also have plenty of notable wine regions – but don’t think this is the only country where you can get good wine.
Here is a brief overview of some of the most prestigious wine regions in the world.
Bordeaux, France
The grand old dame of red wine regions, Bordeaux is famous for its Cabernet Sauvignon blends, which pair wonderfully with meals such as prime rib, braised short ribs or roast leg of lamb.
Tuscany, Italy
Sangiovese, the grape of Tuscany, and the one behind Chianti’s distinctive cherry and earthy notes, works well with grilled meats and pasta.
Napa Valley, California
Drenched in sunshine, the stylish Napa Valley is best known for its Cabernet Sauvignon and Chardonnay, but there is a wide range of styles to try.
Rioja, Spain
From fruity, young Tempranillos to complex, aged, oaky Riojas, Rioja is routinely recognised as one of the finest wine regions in the world, with a style and bottle for every palate and every pocket.
Barossa Valley, Australia
For Shiraz fans looking for a serious pairing to go with meat, Australia’s Barossa is for you.
Knowing How to Put Everything Together
Choosing the correct wine can sometimes feel daunting but you don’t have to be a sommelier to pick a perfect bottle.
We hope this guide has given you a good starting point when it comes to wine and food pairings. It’s a delicious hobby to savor and practice but, if you are intimidated, why not ask one of our personal chefs to help you decide on the wine pairings for your next dinner party or event?
Remember, the most important thing is to enjoy the experience! Experiment with different pairings and discover what works best for you. At Harper Fine Dining, we are dedicated to providing an exceptional dining experience where every aspect, from the food to the wine, contributes to a truly memorable evening. Get in touch with us today to find out more.
