5 Food and Wine Mismatches Explained by Science

Friday, May 3, 2024 02:47

Pairing food and wine can be a delightful experience, but sometimes certain combinations can lead to unpleasant flavors and mismatches. Understanding the science behind these mismatches can help you avoid them and enhance your dining experience. In this article, we'll explore the molecular interactions that cause five common food and wine mismatches.

Spicy Dishes and High Alcohol Content

Pairing spicy dishes, such as tandoori, curry, or piri-piri chicken, with wines that have high alcohol content or strong tannins can throw the tasting experience off balance. The spiciness in the food makes the wine taste "hotter," accentuating the alcohol flavor while diminishing the sweet, fruity notes. Additionally, the dryness caused by tannins is amplified when they come into contact with fatty foods.

To avoid this mismatch, pair spicy dishes with wines that have more than 4 grams of residual sugar per liter, such as a semi-dry Riesling. The sweetness in the wine helps soothe the burning sensation caused by the peppers, while the acidity cleanses the palate.

Raw Food and Tannins

Raw foods, like oysters, salmon tartare, or beef tartare, can increase the tannic effect of wines, leaving a harsh, unpleasant taste. The iodine in oysters can react with tannins, producing an undesirable metallic flavor.

To avoid this mismatch, pair raw fish with crisp white wines, and raw meat dishes with low-tannin reds, such as a Cabernet Franc from the Loire region. The lower tannin levels in these wines will complement the raw flavors without overpowering them.

Rich Whites and Delicate Flavors

When pairing white wines with food, it's essential to consider the body and richness of both the wine and the dish. Pairing a delicate-tasting food with a heavy, rich white wine can overwhelm the subtle flavors of the dish.

To avoid this mismatch, pair lighter, more delicate dishes, like poached white fish, with lighter white varietals such as Riesling or Grüner Veltliner. Conversely, pair richer, creamier dishes with fuller-bodied whites, like those from the southern Rhône Valley, which have a similar richness and weight.

Desserts and Dry Wines

Pairing sweet desserts with dry or tannic wines can create an unpleasant combination. The sugar in the dessert can increase the wine's bitterness, astringency, acidity, and perceived heat. This effect is especially pronounced with chocolate desserts, which can overwhelm the wine's flavor and leave a burning sensation in the mouth and throat.

To avoid this mismatch, pair sweet desserts with wines that are equally sweet or sweeter, such as natural sweet Maury wines from the Languedoc-Roussillon region in France, which have generous residual sugar content.

Sparkling Wines and Sweet Desserts

Contrary to popular belief, pairing champagne or other dry sparkling wines with sweet desserts like strawberries or chocolate can be a mismatch. The sweetness of the dessert can make the dry sparkling wine seem thin, acidic, and lacking in body.

To avoid this mismatch, save the bubbly for the aperitif or the beginning of the meal, when flavors are more clearly perceived. Sparkling wines are best enjoyed on their own or paired with savory appetizers, as their acidity can awaken the taste buds and whet the appetite.