Wine can enhance the taste of food and make an ordinary meal extraordinary. Pairing wine with food does not need to be complicated. Taste preferences are largely subjective. Furthermore, people come from all different cultural and culinary backgrounds; thus an abundance of combinations of food and wine are possible. Pairings are in constant motion and there is no “right” answer. A framework for food/wine pairings according to Sommelier Lino Onagan.
1. Where food is sourced regionally, a suitible wine is likely in close proximity. For example, lamb-chops with a Shiraz, or sea bass with a Soave Classico. 2. Classical pairings are always safe. For example, a new world cabernet sauvignon with beef, an old world burgundy with salmon, or fried chicken with a sparkling wine. 3. Thinking outside of the box and experimenting can be rewarding. For example, recently we paired a Valpolicella Ripasso with roasted chicken; some might opine that the Valpolicella is too decadent for poultry. However, the rich velvety wine actually made the roasted chicken outstanding! 4. Perhaps most importantly, wine can create memories with friends and families that last a life time!