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Non-Alcoholic Pairings for Tasting Menus

Rodzilla Nov 11, 2012 03:38 PM

I'm not much of a drinker, and I rarely do pairings. I understand that the different wines can really enhance a dish but I don't have the tolerance, or the appreciation to choose to partake. The benefit to me is generally cost and calories.

However, there are some menus where rather than letting the diner opt out of pairings, they provide a non-alcoholic alternative at the same cost. My question is two-fold:

1) Do you feel like NA parings are a lesser value?
2) Can NA pairings,mock-tails,etc. ever compliment a dish as well as wine or spirits?

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  1. Chinon00 RE: Rodzilla Nov 11, 2012 04:24 PM

    Question 1 - From a shear cost standpoint yes it is of a lesser value. But if you don't enjoy for booze what difference does it make? It won't be of any "value" to you.

    Question 2 - Can non-alcoholic beverages pair as well as wine? I really can't say for sure. I can see coffee or tea pairing well with certain dishes. Both are often consumed with desserts, cheeses, scones. Whatever the beverage it should be able to cleanse the palate first and foremost. That's the primary function of beverage pairing at least savory pairings. Therefore of non-alcoholic choices besides the aforementioned coffee or tea would be anything sharp and drier like a strong lemon or lime beverage low in sweetness.

    2 Replies
    1. re: Chinon00
      Rodzilla RE: Chinon00 Nov 11, 2012 10:53 PM

      him I was expecting a few more responses.

      There are some that enjoy booze, but can't handle the amount or don't appreciate it enough to pay for it if given the choice.

      1. re: Rodzilla
        pippimac RE: Rodzilla Nov 12, 2012 01:20 AM

        iI I didn't drink wine, I would generally accompany food with water.
        I think spirits or mixed drinks, alcoholic or not, would dominate nearly all dishes.

    2. m
      Maximilien RE: Rodzilla Nov 12, 2012 04:04 AM

      What do you mean by value ? value to the customer ?

      Have a look at Noma (google noma juice pairing); the restaurant does a "juice" pairing with its tasting menu (they also do wine pairing).

      I think if the juices are well made, they can add to the experience of the meal in a way that wine might not; one can make a juice that would be closer than wine to the taste of a particular dish.

      On the other hand, juice (or fake non-alcoholic) might not be easier on the calories compared to wines.

      1. pinehurst RE: Rodzilla Nov 12, 2012 04:49 AM

        1) Yes, I do feel that they are a lesser value, and for that reason, wouldn't even consider question 2.

        1. Chinon00 RE: Rodzilla Nov 12, 2012 05:54 AM

          My father drank scotch with everything because he liked scotch. He wasn't pairing he just drank what he liked. So I'd suggest you have what you like (mock-tails, etc) and forget about pairing; because once you've excluded wine, pairing becomes a much more difficult feat in my opinion.

          1. ipsedixit RE: Rodzilla Nov 12, 2012 07:52 AM

            1. On a pure dollar-for-dollar basis, yes. But if you don't enjoy or drink alcohol, then letting it go to waste is probably even less of a value.

            2. Yes.

            1. t
              tastesgoodwhatisit RE: Rodzilla Nov 12, 2012 07:43 PM

              I suspect that the non-alcoholic pairings do not cost as much for the restaurant to provide as the wine does. However, it is potentially worth it for people who want beverages that complement their meal (rather than just something to drink while they eat), but who don't like or can't drink alcohol.

              It's got to suck when you go to a high end restaurant with great food, and your friends are getting wines carefully paired to go well with the each course, enhancing the general experience, while you're trying to decide which complements smoked duck best - coke, coffee, iced tea or a virgin daiquiri.

              I don't know how well they complement the dishes, but I suspect that done with care it could work really well. The problem with the usual non-alcoholic drinks on a menu is that they generally don't really pair well with the food. You've got soft drinks, non-alcoholic variations on cocktails (alcoholic cocktails aren't really something I would pair with food), teas and coffees and juices, and not a whole lot else. Coffee and tea go well with dessert (I prefer that to alcohol with most desserts), but most of the other drinks are pretty sweet.

              1. h
                Harters RE: Rodzilla Nov 13, 2012 08:36 AM

                I don't drink alcohol. Nor do I like sweet drinks which is what most non-alcoholic drinks tend to be. Means I happily stick to sparkling water throughout my meal.

                On the other hand, my partner does drink but doesnt want to drink as much as would be offered as pairings on a long tasting menu. Solution - discuss with sommelier and explain how many glasses are wanted and leave it to her/him to provide some nice surprises. Never fails.

                8 Replies
                1. re: Harters
                  Chinon00 RE: Harters Nov 13, 2012 09:55 AM

                  What's your experience w/ sommeliers offering non-alcoholic pairings?

                  1. re: Chinon00
                    Harters RE: Chinon00 Nov 13, 2012 10:32 AM

                    None. Never asked. As I say, I am more than happy with sparkling water.

                    1. re: Harters
                      Chinon00 RE: Harters Nov 13, 2012 11:17 AM

                      I'm confused as to what's the solution you've provided for the OP's problem. You want the sommelier to provide non-alcoholic pairings?

                      1. re: Chinon00
                        Harters RE: Chinon00 Nov 13, 2012 11:30 AM

                        No. If you re-read my earlier post - the sentence starting "Solution", it will be obvious what I'm suggesting.

                        1. re: Harters
                          Chinon00 RE: Harters Nov 13, 2012 11:36 AM

                          Oh ok so it doesn't address the OP at all. Gotcha.

                          1. re: Chinon00
                            Harters RE: Chinon00 Nov 13, 2012 03:05 PM

                            Whilst it doesnt answer the actual questions raised by the OP, it completely addresses the issue that prompted the question. It's there for the OP to find it helpful, unhelpful or for the OP to simply not give a shite about my comment. Simples.

                    2. re: Chinon00
                      ipsedixit RE: Chinon00 Nov 13, 2012 10:37 AM

                      What's your experience w/ sommeliers offering non-alcoholic pairings?

                      Wouldn't that be sort of like a cheesemonger offering tofu suggestions for crackers and wine?

                      1. re: ipsedixit
                        Harters RE: ipsedixit Nov 13, 2012 11:21 AM

                        Yes, although a few months back I was in a Michelin 2* place in Rome where there was a tea menu from which the sommelier selected a pairing for another table's meal. Call me old-fashioned but that just seemed odd.

                  2. m
                    MagicMarkR RE: Rodzilla Nov 13, 2012 02:28 PM

                    Some years back I went to French Laundry with three others. Three of us had a wine pairing, but one was pregnant so did an alternative. FL did not require a pairing, so she opted out and paid for the bottles on a per-single-serving bottle basis. My recollection was that they served her a dry cider (maybe slightly sparkly). She was quite happy, and having tasted her cider, it was very good. I would not have wanted any sort or really sweet "fruity" drink: the dry chamagne-ness was perfect, especially for the first course where light bubbles are more likely a good match. I do not recall what she ordered for the meat portion. So it did complement, though frankly not like wine.

                    It is true as others have indicated that a number of restaurants are getting pretty creative with non-alcoholic drinks, so they may have developed interesting pairings beyond what we experienced at FL, and perhaps a tasting adventure in itself. Best thing is to ask: if they are not willing to let you opt-out, what does their non-alcoholic pairing consist of? What is it about their non-alcoholic pairing that makes it worth the price of a wine pairing?

                    1. Rodzilla RE: Rodzilla Nov 13, 2012 11:28 PM

                      I was actually trying to make a point relating to Harters preference. I should have made the question 3 fold.

                      3) How do you feel about being required to do a non-alcoholic pairing at the same price point, when opting out of the regular pairing - unlikely at most formal restaurants, but I've seen it happen at a number of events.

                      I'm put off by it. I'm content with just water. I can appreciate being offered the option of non-alcoholic pairings, but they wouldn't be worth it to me for the reasons mentioned in the first post.

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