Wine & Food Pairing: Part 2

Posted by Steve

Second in our Food & Wine Pairing series by Steve Ross (read part 1)

In this session we’ll discuss pairing wine with foods containing fats. As you are aware, some foods contain natural fats (dairy products, meats, seeds and nuts), while other foods have their flavor and mouthfeel enhanced by adding fat in the form of oils, shortenings, lards, butter and margarine. In Wine & Food Pairing: Part 1 we discussed the importance of determining the texture of foods, which is a key element in assessing a wine for its pairing compatibility. The type of fat in a meal (natural or added), combined with the cooking method, will determine the overall texture and mouthfeel of the food.

For the most part, rich and fatty foods require rich, full-bodied wines for pairing. You’ll discover, or perhaps already realize, acidity and tannins in wine do wonders in cutting through the fattiness in food. Remembering that our goal is to obtain a synergistic match with our wine and food pairing, I offer the example of lamb or beef (typically high in fat) paired with a fresh, young Sonoma or Napa Valley Cabernet Sauvignon; the wine’s acidity cuts through and mitigates the fat in the meat, while the fat molecules bond with the wine tannins and mitigate the astringency one would experience while drinking the wine by itself.

The fat content in cheeses also needs to be evaluated in the wine pairing scenario; on one end of the spectrum, goat cheese, Parmigiano Reggiano and Asiago are typically low in fat and pair best with lighter-bodied white wines with decent acidity; wines like Sauvignon Blanc and dry Riesling pair quite nicely with low-fat cheeses. On the other end of the spectrum, cheese like Brie and Camembert are high in fat content and require more robust white or red wines.

Dry, flavorful white wines are also the choice when pairing with vegetable-based and dairy fats like oils, margarines, butter and cream. The texture of the fat will drive the wine choice; vegetable oils are fairly light in texture and the white wine choice should also be lighter in body, like Sauvignon Blanc; dairy-based fats are usually heavier in texture and demand a heavier white wine like Chardonnay, but remember to go with a Chardonnay that has a decent level of acidity to cut through the fat in the dish.

We’ve discussed how different types of fat have different textures and help determine the wine choice for pairing; another key factor in the ultimate texture of the food in the cooking process. Let’s take two cooking methods: poaching and frying, and two white meats: sea bass and chicken breast. By reversing the two cooking methods, I can switch the ideal wine selection. Poach the fish and fry the chicken – light-bodied, dry white wine for the fish and fuller-bodied, sur lies aged Chardonnay for the chicken; switch the cooking method and fry the fish and poach the chicken – light-bodied, dry white wine for the chicken and fuller-bodied, sur lies aged Chardonnay for the fish. Amazing, huh!?

To sum up, assess the perceived fattiness and mouthfeel of the food you’re serving; ensure the wine body (mouthfeel) and flavor persistency is equal to or greater than the fat level and texture of the food. Low fat/light texture, go with a clean and crisp white or red wine (depending on the flavor profile of the food.) High fat/heavy textured food; go with big-bodied red wines. I’m assuming I don’t have to tell you what type of wine to pair with medium fat level/textured foods, right?

Finally, and most importantly, have fun while you’re experimenting with your food and wine pairings – invite some friends over and encourage everyone to participate and offer their opinions on which wine pairs best with a particular dish; try a lighter, dry white wine with a hearty piece of red meat, and see for yourself why it just doesn’t work – or maybe for you, it will…who knows?