Enhancing the flavor of local products with the perfect wine pairing is truly a pleasure: here is the advice from the experts at Castello Banfi Wine Resort.

 

Food and wine pairing: what to know

The pairing of wine with food is considered a true art, the ultimate expression of gastronomic creativity, blending two sensory worlds through a meeting of flavors, aromas, and textures that merge into a symphony of delightful tastes. However, while personal preferences in wine selection plays a fundamental role, there are certain rules for pairing wine with food that it is advisable to follow to enhance not only the individual components but also to fully enjoy the entire tasting experience. Like a master conductor, the sommelier or wine enthusiast carefully chooses the perfect companion for each dish, seeking balance and harmony. Here's what you need to know about pairing wines with food.

How to pair food and wine: general rules

In the complex maze of the world of wines and their pairing with food, infinite paths open up. However, some of them are easy to recognize and follow if you want to avoid making mistakes in matching wine with food.

For aperitifs, it is recommended to go for sparkling wines, while for appetizers, the type of wine depends on the specific dish. Cured meats, for example, pair well with various types of wine, but primarily, white sparkling wines or dry reds, still and light, are preferred. When it comes to cheeses, the pairing can be quite complex and depends on the type of cheese. In general, soft cheeses pair well with medium-bodied white wines, while hard cheeses go nicely with bold and robust red wines.

As for the main courses, it is well-known that full-bodied and intense reds marry succulent meats, fresh and vibrant whites dance with seafood and other fish-based dishes, and aromatic sweet wines enhance desserts.

Three principles for wine and food pairing

But what are the principles that can be followed for wine and food pairing and that have given rise to these rules?  There are different schools of thought, but the Italian Sommelier Association (AIS) primarily relies on the Mercadini Method, based on three general principles:

• Concordance
• Contrast
• Tradition

By following this method for pairing wines with food, it is possible to create delightful combinations that enhance both the dish and the beverage. The effectiveness of the Mercadini Method lies in placing the sensations elicited by the wine and food, and the overall tasting experience, at the forefront. However, these are analytically framed within three levels of visual, olfactory, and gustatory examinations.

Wine and food pairing by concordance

Pairing by concordance enhances harmony and balance, creating a symphony of flavors that perfectly complement each other.  This principle is based on finding affinities between the aromas, tastes, and sensory characteristics of the wine and the food. The goal is to create a combination where the aromatic and gustatory components of the food blend and complement those of the wine, enhancing each other's overall sensory experience.

Thus, a full-bodied and complex wine pairs well with equally complex dishes and foods with bold and intense flavors. On the other hand, for a delicately flavored dish, it is essential to pair it with a wine that accompanies rather than overwhelms it; a light and less structured wine would be a suitable choice.

Wine and food pairing by contrast

Pairing wines by contrast, according to the Mercadini Method, is an enticing culinary adventure that explores nuances and complexities of flavors, offering a unique and unforgettable experience for the palate.

This approach is based on the idea of balancing opposing flavors between the food and the wine to create an intriguing gustatory experience. It involves combining foods and wines that have contrasting flavor characteristics, such as sweet-bitter, fat-acidic, or spicy-sweet. Following this principle of pairing wines with food can lead to surprising combinations, like pairing a dry white wine with a creamy cheese dish or matching a structured red wine with bold tannins with a sweet and rich dessert.

Wine and food pairing by tradition

The third principle of wine pairing is based on tradition: choosing a wine that aligns with the culinary, and therefore geographical, traditions of the main course.  This method leverages the synergies and local culinary traditions that have developed over time and is both the simplest and most appreciated to follow.

The art of pairing wine and food by tradition is a tribute to the richness and diversity of the Italian culinary heritage.  And Tuscany is one of the most suitable places for a gastronomic experience of the highest quality, where premium wines, carefully bottled to capture the full potential of selected grapes, meet the finest local ingredients and traditional recipes.

A wine tasting experience to explore the theme of wine and food pairing is undoubtedly an excellent choice. L’Enoteca a charming shop reminiscent of another era located within the walls of the medieval castle of Poggio alle Mura, near Montalcino, is the ideal place to be guided by expert sommeliers while tasting the finest wines of the region and discovering the best pairings with local gastronomic products. 

For those who want to indulge in a complete taste experience, a true journey into the culinary symphony of Tuscany, La Taverna restaurant offers an extensive selection of wines, all to be paired with traditional dishes revisited in a modern key by our chefs.