Concept in Definition ABC

When different food and drinks are combined appropriately and create a sensation from pleasure there is a pairing. Somehow, one product becomes the husband of another. The same thing happens in gastronomic pairing as in real couples, since some are attracted because they have similar personalities and others because they are completely different.

In the world of gastronomy there are two possible versions or approaches: the combination of products for their complementary effect or for their effect contrast. The art pairing is a gastronomic trend with infinite possibilities.

Examples of related flavors

The flavors of related ingredients complement each other. If we take the wine pairing as a reference, a sweet white wine combines well with desserts made with fruits. One hundred percent agave white tequila is a good companion to foods with a mild flavor (for example, those that are made with guacamole). The pastas pair perfectly with full-bodied white wines.

Most oily fish and shellfish pair well with dry white wines. Poultry meats are better complemented with white wines than with reds. Rind cheese and full-bodied red cheese make a good pair.

Pairing by contrast

A sweet wine pairs well with a salty Roquefort cheese. Two products as different as chocolate and wine can also come together creating a pleasant sensation. Fresh cheese and light white wine have a favorable effect on the palate. Of course, not all contrasts create a good pairing.

Guidelines for achieving the ideal combination

If we are going to combine wine with a dish, it is advisable to ask for advice from a wine expert, the sommelier.

In any pairing there is a dimension subjective, as there are people who are attracted to salty foods and others who prefer sweets. Because of this, the important thing is to focus on the sensation that the mixture of products produces on the taste buds.

Before experimenting with any combination of food and feed, you need to know the basic ingredients of the dish and the characteristics of the drink.

An important aspect is the texture of food, as some hinder the sensations caused by wine.

When a dish has a sauce, its flavor must be taken into account when choosing the most suitable wine.

In a good pairing, the taste of food and drink should enhance each other and without either dominating the other.

Fotolia photos: Akelomongkol / Andrey Cherkasov