Food Pairing

Food pairing is the art and science of matching such pairs of dishes and drinks (most often wine, but also beer, coffee, tea) that harmoniously complement and enhance each other's flavour, together creating an impression greater than the sum of its parts.

At the heart of pairing are several principles. The first is harmony, where the drink and the dish have similar flavour qualities (a rich fatty dish with a full-bodied wine). The second is contrast, where the flavours balance one another (a sweet dessert wine with salty blue cheese, a sour sparkling wine with a fatty dish to “refresh” the palate). Intensity is taken into account (a light dish should not be “lost” under a strong wine), as are acidity, sweetness, bitterness, fat content, and tannins. The classic rules (“white with fish, red with meat”) are only a starting point; a true sommelier thinks in the nuances of the particular dish and drink. Masterful pairing turns a meal into a coherent, considered gastronomic experience where every sip reveals a new facet of the dish. It is one of the subtlest disciplines of restaurant culture and a key skill of the sommelier.