Question to a wine waiter...
What are the major lines of the food and wine match rules ?
For such pairings, there are two possibilities - the balancing matches such as a mellow wine with foie gras or contrasting matches such as hare à la royale with a young red wine, which implies a bit of provocation ... During a dinner at the baths in Cluny, I had a Banyuls served with a Canard Apicius with spices. .. Yet the best rule of thumb is the simplicity of regional pairings - a dish and a wine from the same region.
Le Nouvel Observateur 11/2000
The secret behind the right matches is to find the sensory logic, one which carries an emotion. That way, you can propose contrasting matches which oppose two savors, where one savor emphasizes the other. Or on the contrary, you can work a balancing match, in which case the wine extends the savor of the dish - they complement each other. One sensory logic which often bears up under scrutiny is the regional match. For example, pair a confit of duck with a Madiran or a Cahors. You can also focus on tactile associations.
How does one do a good wine tasting ?
Wine tasting follows a few very simple rules: choose a simple, well-designed glass (say goodbye to whimsical glasses, colored glasses and flared glasses) to give the wine every opportunity to express itself. Pay careful attention to the serving temperature (too warm and alcohol dominates, too cool and the wine is inhibited), have the palate ready to taste (avoid consuming food or drink which interferes with your taste buds such as coffee, mint, tobacco, etc...). Lastly, I would advise a simple and proven method to taste wines: look in detail at the visual aspect, the aromatic phase, then the tasting phase. For the conclusion of the tasting must be reached based on the nature of the wine. A wine that is made to drink young can be appreciated for its gustatory ease and its immediate pleasure whereas a terroir wine will be appreciated for its intense character and its capacity to age. Each one has to be appreciated for its own personality.
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Some of the questions I am asked - the frequent questions, the unusual questions, the relevant questions - whether by journalists or wine lovers - could be of interest to you too..
What to serve with billowy chocolate desserts ?
What is the secret of
blind tasting ?
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