In any case, It must be noted that the pairing, although there are certain rules that are taken for granted, it is at the end of the day, a matter of taste. At the moment of truth, choose one or the other wines to accompany the dishes that make up a menu will depend on the type of food that we are going to prepare, the way in which we will prepare them and the personal taste of our diners.
And once pairing is understood as a task of experimentation in which we should not close ourselves to anything, the truth is that yes There are certain tips that we can follow to understand how the union of flavors and aromas works. between different wines and foods.
1. We must think of the menu as something global.
This is a question that most sommeliers agree on.. You have to think about the elements that make up a menu, understanding that all of them will be part of a global experience.
In the same way that no one would think of serving meatloaf first, a steak for main course and a heavy chocolate cake for dessert; So you have to understand the role that each type of wine can play in a menu.
2. Understand the concepts of weight and balance.
In the same way that a selection of notes form a chord whose harmony is satisfactory to our ears., This is how the concept of balance works in wine pairing. To understand the concept of balance we must first understand the weight of food and wines..
In the case of wines, The weight will be determined by the body and intensity of the flavor of the wine.
When looking for a balance between the weight of the dish and that of the wine, We should try to make both have a similar weight.
3. Association VS contrast.
We can combine dishes with wines based on two fundamental principles: by association or by contrast.
In the first case, We will try to make the dishes and the wine complement each other..
In the second case, the one of contrast, we will do just the opposite, seek balance between dishes and wine through the opposite sensations they offer us.
4. Prioritize the way food is cooked.
The weight of food does not depend solely on the ingredients used, but the way in which they are cooked has much more influence..
In general, We must compensate the complexity or simplicity of the dish with the choice of wine.
5. Trust your personal taste.
Wine pairing is, mainly, a matter of taste. In the end, everything will depend on our own experience and experimentation combining flavors, colors, textures and aromas. A golden rule: choose a wine that you like to drink alone.
In Corsica Restaurant we offer you a wide wine list so you can enjoy a perfect pairing with our delicious dishes.. Come visit us and you will see.
