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Tired of "Wine Pairing"

Is anyone else tired of hearing about wine pairings? In the 1970's when I first started drinking wine, the few guides to food and wine I could find were gourmands like Richard Olney and Waverly Root. From their discussions of region and of classic combinations I learned a lot. But I think they'd be appalled now at the finicky (or even silly) matchings or laugh that anyone would turn down an excellent wine to drink something less good to "match" a dish-- which I've found many times on tasting menus. If I feel like drinking a great red with my fish course, I do. If I feel like drinking a great chardonnay with Chinese dumplings I do.

Just another time I'm happy to be old.

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  1. Each to his own.

    The right wine can be/is the one you want to drink.

    However, I really enjoy the challenge of matching wine to food almost every day.

    (So maybe my handle should be pickypicky)

    13 Replies
    1. re: collioure1

      I think it might be that we are exposed to so much more wine & food these days. I think it can be a lot of fun, and does not have to be as snooty as it appeared to be years ago.

      And if you want a red with fish, go for it.

      To me, wine is like art - to each his own, you like what you like, and no one can argue that. I thoroughly enjoy wine pairings, and it's fun to discuss each aspect with your peers.

      1. re: chloebell

        Exactly, chloebelle. Hence the title of David Rosengarten and Josh Wesson's 1989 book, "Red Wine with Fish," and its superb recipes. Mix it up. Drink what you like and screw the effete pundits of propriety. And, yes, I sometimes like a little chill on my reds.

        1. re: Chefpaulo

          Red wine with fish is not revolutionary. It's the correct choice with salmon, tuna and swordfish.

          Moreover, when I have red wine open and white fish for dinner, I just make a sauce that calls for red wine - anchovy butter, beurre rouge . . .

          1. re: collioure1

            There is no "correct choice." There are suggestions/recommendations on the one hand, and there is what you the individual enjoy. Now while it *is* true that, for example, I *generally* prefer a Pinot Noir with salmon, there are certain preparations which have been served with white wine, or even sake, where I have been positively delighted.

            1. re: zin1953

              Jason, in general fishes such as salmon, tuna and swordfish demand acidic reds. Now it could be that the sauce will prefer white.

              I've already noted above that the correct wine is the one you want to drink, but in terms of red wine being revolutionary with fish, it is not revolutionary with these omega-3 fishes. In general it is the preferred/recommended/correct choice.


              1. re: collioure1

                Well, clearly it's OK to (and for) you. And isn't that what counts?

                That said, I'm with Brad, who wrote "The wine to pair with any food is the wine you like to drink with that food."

                When I worked retail, one of the most common questions I would get, on a daily basis, was, "I'm serving __________ for dinner tonight. What wine should I serve?" In my experience, there is no "correct" answer to that. If there were, then you could go into your local supermarket and see aisle after aisle of wines like Château Lamb Chop, Domaine Rack of Lamb, Maison Merguez, Côtes-du-Rack of Lamb, etc., etc. Instead, my recommendations were always based upon the customer's likes-and-dislikes, as well as the entrée's preparation.

                1. re: zin1953

                  re: Instead, my recommendations were always based upon the customer's likes-and-dislikes, as well as the entrée's preparation.

                  So were mine in our restaurants.

                  Nevertheless w.r.t. red wine being revolutionary with fish, it is not revolutionary with salmon, tuna and swordfish or with any sauce that complements red wine.

                  1. re: collioure1

                    We do many reds, and with white fish. So very much depends on the prep, but our normal "go-to" reds are:

                    Syrah/Shiraz (both Old World and New World)
                    Cru BJ
                    Rosé Champagne
                    Rosé still wines


                2. re: collioure1

                  I have had many instances, where a wine list offered a wine, that I really wanted to drink. In those cases, I order my main course, to work with THAT wine.


                3. re: zin1953


                  Like you, I first think of pairings that have worked for me in the past. Are they the ONLY ones? No way.

                  Just had a salmon in a creamy white wine sauce, and the bigger FR Chardonnay, that I chose, worked well.

                  Now, I seldom think of any white wine with a grilled steak, but as mentioned elsewhere, that has not kept me from sipping a half-dozen whites with that steak. Only a white Rioja has managed to really get my attention, and then there was a white Rhône (Northern - Hermitage), that did get my attention, unexpectedly.

                  Let's say that I am sitting at Bern's, and have just ordered a grilled, dry-aged beef tenderloin, with no sauces, or similar. I have their wine list of 10,000 wines in my lap. About 2/3 are reds. If I do not rely on the sommelier, guess where I am likely to go, especially as I have probably already spent US $ 250, up to that point? I am going red, and probably at least one of the varietals, that I associate with grilled, dry-aged beef. I may go to the Rhône, to a Zinfandel, maybe a Malbec from the Mendoza Region in Argentina, a big Cab Franc, or perhaps a Bdx blend from either the New, or Old World. If I am hosting the table, then I will likely go with a wine, that I know will pair very well, to perfectly. If it's just the two of us, or we are out with wino friends, then I will go to something, that is not in my cellar. Maybe a 5th Growth Bdx, that I did not buy, but have heard good things about?

                  I pair with what I think will work, am open to other varietals, Regions, and countries, so long as I am not hosting.


                  1. re: Bill Hunt

                    A Didier Dagueneau Blanc Fume with at least 10 years of age on it with a tenderloin could change your mind.

                    1. re: plaidbowtie

                      Have never tried this pairing, but will keep my eyes peeled for it, on the list.

                      As mentioned, I have encountered some surprising (at least to me) pairings, and always keep an open mind.

                      Just did two diners, where grilled beef was the "main," and I sampled it with a half-dozen whites (in one restaurant), and at least four, in the other. None quite did IT for me. Still, those were only with about 10 different whites, so there is much room for experimentation.



                      1. re: Bill Hunt

                        I had an oxidized Jura White with a roast lamb loin dish earlier this year that blew me away. Completely unexpected yet perfect pairing.

                        Might be worth a shot if you're looking to find a white that works with red meat. Thinking about it again now, it makes me want to try an aged white Rioja with lamb.

        2. Nope not all. Sometimes it's nice to have the work done for you, others times not. I have never been to restaurant that required you have the pairings so big deal if I decide to go my own route. To me it is just another nice option.

          1. The wine to pair with any food is the wine you like to drink with that food. Period. The follow up issue is whether or not to settle for a "good enough" pairing, or to see if there is something that would work better for you.

            1 Reply
            1. re: Brad Ballinger

              I could not agree more.

              My taste for pairings is much more eclectic, than my wife's is, but she also loves to experiment. With a "wine pairing," we often have many earlier wines, and sample - usually, they do not pair all that well, but there have been some notable exceptions, and we make not of them, plus share our observations with the sommelier. Ninety percent of the time, I expect to learn something from him/her, but 10% of the time, maybe I can add something to their "portfolio?"


            2. Yes. I was feeling cranky this morning. And of course, I can and have been doing exactly what I please for many years. However it saddens me to see so many requests on here about what goes with what. If one drinks wine with relish and thoughtfulness, then those questions answer themselves eventually with no need for rules or an authority's guidance. I worry that too many of the questions about pairing arise from fear about doing the wrong thing.

              6 Replies
              1. re: pickypicky

                Well, OF COURSE they do! Wine remains -- despite my best efforts -- a mysterious, intimidating, and even alien entity that defies understanding . . .

                It isn't, of course. It's actually very easy to get the basics, and taking to "the next level" isn't very difficult at all, requiring very little effort. But for some -- especially those who can be easily intimidated -- "Wine" can be an insurmountable challenge. (sigh)

                1. re: zin1953

                  Zin1953, yes!!! An insurmountable challenge for sure. I still "fear" French wines, lol - simply b/c it can be so overwhelming, the language, just everything. But, once I have a taste of something French, usually I'm going to like it. But to study it, can be daunting. But if studying requires tasting, then I'm all in. LOL!

                  1. re: chloebell

                    They aren't that different. Same grapes, different climates and different names.

                    You just need a conversion table.

                    1. re: collioure1

                      Agree. If one does a "cheat sheet" of grape varietals, and a little bit of geography study, a vast, and wonderful (there's that word again) world of wine awaits. Were it not for FR wines, my life would never be so complete.

                      Fear not Chloebell.


                    2. re: chloebell

                      Studying is easy . . . as FDR said, "The only thing we have to fear is fear itself." If you continue to think French (or Italian or Spanish or German or ________ or _________) wines are a daunting prospect, then then *will* be. But only you accept that a) the labeling standards are simply different than those for American wines, and b) the labels on a French (or Italian or Spanish or German or ________ or _________) wine actually contain MORE information on them rather than less, it will all become much easier!

                    3. re: zin1953


                      You missed "wonderful," in that list of adjectives - at least for me.


                  2. Sure, you can drink anything you want. I want a heightened experience, and what I've found and experienced with others, and taught, is that great food pairing changes the experience of flavor of both the food and the wine.

                    First, a good pairing magnifies the flavor in both the food and the wine. It's not just a small magnification, but an exponential one, so the flavor becomes far bigger and lasts much longer.

                    A good pairing can create a brand new third flavor, as is the case with Sauternes and blue cheese. This is mind-bending, completely thrilling, when you experience this, especially when you experience it for the first time.

                    Then, there are pairings that correct "flaws" in either the food or wine. Astringincy in wine fades with fat in foods. Bitterness in foods, like a radicchio, disappears when paired with certain wines, like Petite Sirah. Cracked black pepper can cut the tannin in wine. A grilled food can tame too much oak in a wine, like in a wine that was opened a bit young. And so forth.

                    So, for magnification/amplification of flavor, for the thrilling creation of third flavors that did not exist before the food and wine was combined in your mouth, and for correction of undesired flavors, you go to the effort of pairing.

                    And we're not talking work. There are basic rules, just like basic rules in cooking. They're easy to learn. Good pairings truly heighten the flavors of the meal. Good pairings aren't necessary, but once you've had a few mind-blowing great pairings -- ones that changed the entire experience of flavor -- you realize what they can do. Also, once you see how the addition of an ingredient to a food can improve the wine, you increase your enjoyment.

                    I look at learning pairing rules like learning good techniques that make baked goods turn out better. Making sure ingredients are at the proper temperature. Resting the dough. The use of cold in making biscuits or croissants. Vodka in a pie crust to inhibit gluten and thus form a more tender, flaky crust. Using a finishing sugar. Introduction of steam when baking. All these are commonly done, yet we had to learn each one. Learning wine pairing rules is no different: You simply desire improved results, like in baking.

                    16 Replies
                    1. re: maria lorraine

                      Beautifully and passionately written.

                      Thank you, Maria.

                      1. re: maria lorraine

                        Yes, but my pie crust has Crisco and comes from my great-grandmother's recipe. Or what if I don't want my oak or tannin tamed?

                        Your view of wine pairings is one view of wine drinking. Nothing will enhance a great wine more than enjoying it by itself and really paying attention to what it offers. Nothing will help a mediocre wine more than food.

                        I'm glad you have your passion of matching wine and food. I do not criticize it. However, it is simply one fashion of wine drinking and not the only one. This is exactly my point.

                        1. re: pickypicky

                          You've misunderstood.

                          I don't disagree at all with your method of not pairing wine. I've stated that expressly.

                          You will find me in great agreement with you about focusing and "really paying attention" to what the wine offers. This is a direct path to experiencing more flavor.

                          I've never said that wine pairing is the only way to enjoy wine. If done correctly, it does greatly enhance flavor.

                          Wine pairing may not be for you, or you have been misguided into thinking that wine pairing is complicated or finicky or silly. But the reason for wine pairing is increased flavor and the incredible delight of new flavors formed by the pairing. Those phenomena are something to experience if you haven't done so already -- they create Aha! moments.

                          P.S.: Your pie crust recipe is fine. I love the old pie crust recipes with Crisco or lard. No need for vodka. It does something wondrous chemically, though, if you're game to try it.

                          1. re: maria lorraine

                            Forgive me. You're absolutely right. And I fully understand the point of pairing. There is nothing better than d'Yquem and foie gras. (or d'Yquem and anything, really)

                            My rant is more about pairing as the gimmick all restaurants use now. I am suspect of most suggestions of most pairing menus. They usually sound contrived and portentous, unless someone quite good is doing the work. Experiencing wine is a lifetime job, and there simply are no shortcuts.

                            1. re: pickypicky

                              Ah, I understand now. I agree with you. Wine pairings, as marketed by most restaurants, is done incompetently. No magic, just a grab at profits.

                              1. re: pickypicky

                                I, too, understand better now. Thank you.

                                Case in point: my wife and I were in Las Vegas in October and dined at é -- the 8-seat restaurant of José Andres inside of Jaleo. The meal was superb, 24 courses. There were two offered wine pairing flights, a "regular" and a "premium" one. I thought the price was outrageous for the "premium" one, which -- of course -- was of more interest to me. So we opted for a bottle of white, followed by a half-bottle of aged Rioja Gran Reserva. IMHO, we drank better and for less . . .

                                1. re: zin1953

                                  Yes, that really was my point. Thanks for waiting for me to express it. So often we've chosen the tasting menu and then been disappointed by the muddle of middling wines. When we could have had one bottle (or two) of something standout, that we could have relished as it unfolded through the meal! Or chosen something we can't get on our own or may never see again. . .

                                  I think the vogue in tasting menus gives novices the idea that matching wine to food is a science not an art, and that it takes lots of personal tasting. I've also felt that suppliers dump wines on restaurants at discounts that they then move through tasting menus. But I'm cynical.

                                  1. re: pickypicky

                                    I, too, appreciate the clarification. And I'm glad the thread continued long enough for that to happen.

                                    I've done the wine pairing per course thing once. I know there's a thread on this board where the OP asked about sharing pourings. The one time I did the wine pairing, I had them do half pours. It was a kitchen table tasting menu dinner at Charlie Trotter's and the couple joining us wanted to do the wine pairing thing.

                                    Apart from that one experience, I've usually ordered one or two bottles of wine and extended them throughout the tasting menu. Also, on occasion, I've brought my own wine for tasting menus.

                                    I think your cynicism is well founded in some cases, but probably not all. But some diners prefer to have someone else make the wine choice because they are still too afraid of making a "wrong" choice.

                                    1. re: pickypicky

                                      I have no desire to "improve" upon Maria Lorraine's excellent post (see http://chowhound.chow.com/topics/8791...), but here is a quick version of my take:

                                      a) Drink what you like, with what you want -- not even the LAPD's infamous SWAT team will kick in your front door for serving (for example) a Riesling with a rib-eye.

                                      b) There is no ONE PERFECT match -- that is, there are always several different wines that will match up with any particular dish;

                                      c) HOWEVER, when one does match wine to food "successfully," there is a synergy that makes both the wine and the food taste better than either one would if you were serving only water; conversely, if it is an "unsuccessful" match, both the wine and the food will suffer.

                                      d) I have no doubt that the *idea* behind a sommelier selecting the wines for pairing with the Chef's Tasting Menu is a sound one, but I find little value there -- not only do costs have to be covered (for the wine that remains unsold and unserved), but so,too, do the profits. By definition, it means high prices and weak value-for-money. So even when the pairings "work," the cost will be excessive. (IMHO.



                                      1. re: zin1953

                                        I apologize for not being specific in the title-- and not really knowing what I wanted to say. Really, I was reacting to restaurant tasting menus, but also the ripple-effect out into people's lives where they believe that's the only way to serve wine. I respect ML's beautiful and impassioned post, but those are the words of a learned, experienced, thoughtful wine drinker. I agree more with you, Jason, that the Chef's Tasting Menus with wine = money-making gimmicks in many cases. (PS. Thanks for sticking with me to the end.)

                                        1. re: zin1953

                                          "c) HOWEVER, when one does match wine to food "successfully," there is a synergy that makes both the wine and the food taste better than either one would if you were serving only water; conversely, if it is an "unsuccessful" match, both the wine and the food will suffer"

                                          My question to you in this regard:

                                          Is it possible that synergy is relative to the participating individuals?

                                          Or in other words, have you ever witnessed a situation where one taster qualifies a pairing as a perfect match, while another taster qualifies same match as unsuccessful?

                                          1. re: RicRios

                                            Not zin1953 here...but I'd like to respond.

                                            I have not, ever, come across the extreme dichotomy that you have described -- a successful "wow" pairing by one person and another who declared the same pairing unsuccessful.

                                            In pairings to overcome flaws, I have come across tasters who never detected the flaw in the food or in the wine in the first place, and thus were unsurprised by how the flaw was resolved.

                                            Without question, tasters have different sensitivities and insensitivities, as a result of genetics, cultural exposure, training (or not), hormones, degree of hunger, etc

                                            I have encountered tasters whose palates were not able to detect subtleties, and thus were unable to pick up on some of the enhancements from pairing. By the same token, other tasters were sometimes able to detect subtleties for the first time when the same flavor was mirrored in both the food and the wine -- the individual flavor was amplified enough for them to detect it.

                                            Why do you ask, Ric? What's your experience?

                                            1. re: maria lorraine

                                              My concern was purely theorical, but with this malicious intent in mind: if "perfect" vs "unsuccessful" pairings were dependent, among other causes, on the taster, that would cause the "molecular pairings" theory (touched upon a few inches down in this same thread ) to fall apart.

                                            2. re: RicRios

                                              Ric, like Maria Lorraine, I cannot recall ever experiencing the extreme divergence of opinion such as you describe. Certainly there are times (virtually always!) when some people prefer (e.g.) the Bâtard-Montrachet from Sauzet while others prefer the Bâtard from Laflaive with ________________ (how's THAT for a reference???), or the Châteauneuf over the California Rhone-styled blend with the ___________ . . . or the Napa Valley Cabernet over the Napa Valley Merlot from the same vineyard when paired with __________ . . . or vice-versa. That sort of thing happens all the time. But, to the best of my recollection, I've not experienced the "ahhhh, this is a perfect match" versus "Yuck -- that $#|+ is gawd-awful with the __________!" sorts of reactions.


                                2. re: maria lorraine

                                  <<what I've found and experienced with others, and taught, is that great food pairing changes the experience of flavor of both the food and the wine.>>

                                  To me, that is the epitome of food and wine pairings. A synergy, that enhances both the food AND the wine. A wonderful thing, when it all comes together.


                                  1. re: Bill Hunt

                                    Thanks, Bill. Hope we're able to share a table in the new year.

                                3. Since the subject of "Wine Pairing" is at stake, and for whatever it might be worth (or unworth), here's the new elephant in the room: molecular pairings.

                                  "Enter François Chartier, Quebecois sommelier on a mission to redefine not the way we pair, necessarily, but the way we look at pairing, one volatile aromatic molecule at a time."


                                  [ Disclaimer: posted on the condition nobody will ask my opinion on the subject ]

                                  6 Replies
                                  1. re: RicRios

                                    OK, I'll try to take it on.

                                    I loved Ferran Adria's cooking when he was working (El Bulli is about 50 miles from here), and our favorite restaurant is that of one of his disciples in Olot.

                                    But as much as I enjoy it, I don't understand molecular cuisine in the first place.

                                    However, I do have a scientific mind.

                                    1. re: RicRios

                                      You may want to start a new thread on Chartier . . .

                                      That said, I don't find this topic new. I find the major difference in Chartier to be the specific, scientific explanation of why X works with Y, but not -- in most cases -- that X works with Y. (In other words, few of his actual pairings I find surprising.)

                                      1. re: zin1953

                                        I don't like the Chartier personage, but his books are quite interesting to read.

                                        I think it can be entertaining to use his findings to "Out of left field" type of pairing between spices and herbs that we do not think go well together and with such and such wine.

                                        I agree with you that the finding are not that surprising

                                      2. re: RicRios

                                        I've done/taught molecular pairings for many years, under the chapter heading "Chemical Mirroring." There are two types: flavor mirroring (guaiacol, lactones, etc) -- similar to the regular type of "flavor-bridge" parirings -- and invisible mirroring (subtle or "invisible" flavor elements that become recognizable when mirrored).

                                        1. re: maria lorraine

                                          That makes sense, ML. Obviously I was referring to the former. The idea of the latter is quite interesting . . .

                                          1. re: maria lorraine

                                            Maria, where does one learn about this topic, please?

                                        2. I don't think that being concerned with pairing wine comes off as very masculine, so I avoid being concerned with it.

                                          4 Replies
                                          1. re: redfish62

                                            Masculine or feminine: reminds me of Claudio, an old friend from Bolzano.
                                            When something approaching that subject came up, he would go: "Dante, Ricevente, me ne frega niente"

                                            1. re: redfish62

                                              and yet there are females of the species that find this a desirable trait.

                                              1. re: redfish62

                                                Some people think drinking wine isn't masculine.

                                              2. On the other hand some wine pairing menus can be inspirational, leading you to wines you haven't tried or tried together with a particular cuisine before. I for one have been inspired by various tastings to try some different combinations at home. That's the main value I see in specific tasting menus. It's always nice to see what the chef and sommelier are conceiving together as a final flavor profile. I find that occasionally it's a pleasant surprise with something that I haven't and probably wouldn't have tried or paired otherwise.

                                                31 Replies
                                                1. re: RhonelyInsanediego

                                                  I went to a sushi tasting many years ago in which most of the courses were paired with champagne or other sparklers. I was so pleasantly surprised that I now do this pairing regularly. I think its the inherent yeastiness that pairs so well. Prior to this I was all about the sake. Still enjoy this, but champagne and sushi are a great combo that I continue to enjoy.

                                                  1. re: RhonelyInsanediego

                                                    Is there anything champagne doesn't go with?

                                                    1. re: pickypicky

                                                      Nothing I can think of off the top of my head . . . ;^)

                                                      1. re: zin1953

                                                        Exactly my point! That solves the wine pairing dilemma perfectly!

                                                        1. re: collioure1

                                                          I like sparklers with spicy Thai food especially!

                                                          1. re: collioure1

                                                            Champagne cuts right through the rich foods... Great pairing IMHO

                                                            1. re: jlbwendt

                                                              But it is overwhelmed by VERY rich foods.

                                                              1. re: collioure1

                                                                Not in my experience. Besides, isn't champagne French? And isn't much French food very rich? Perfect match.

                                                                1. re: jlbwendt

                                                                  Once again not just a rich dish, but a VERY rich dish. Like Lobster Thermidor which I had on my birthday at Locke-Ober in Boston many years ago. Champagne is very versatile but IMO it has limits.

                                                                  Maybe if you had a really big Champagne such as a Krug, it would work. Others here can recommend what would work better than I. One surely needs a big wine for such a heavyweight encounter.

                                                                  1. re: collioure1

                                                                    So you don't know what would pair with lobster thermidor, but you know it's not champagne? Why?

                                                                    1. re: jlbwendt

                                                                      Because they do not have enough body to match up. They'd be overwhelmed, washed out by a very rich dish.

                                                                      You need a big hitter - something like a Hermitage white, Chateauneuf-du-Pape blanc or a massive Chardonnay with good acids to deal with the very rich lobster + sauce IMO.

                                                                      Bill Hunt might know. I don't eat like that any more.

                                                                      1. re: collioure1

                                                                        Champagne doesn't have body? News to me.

                                                                          1. re: wally

                                                                            Exactly; the acidity to cut through fat and richness.

                                                                        1. re: collioure1

                                                                          There is no right or wrong pairing. I will say as a fact, however, that champagne has plenty of acid. As to whether one should match rich foods with rich or full bodied wines I think is a matter of taste and debate. Some like the wine to act as a refreshing breather from the fattier foods...

                                                                          Many actually do not like to pair ultra-heavy wines (Amarone or a low acidity Zinfandel springs to mind) with ultra-heavy foods (say steak floating in Bernaise).

                                                                          I think there are cultural issues with pairing a "white" wine (e.g. champagne) with red meat, but no such issue should occur with lobster and I think actually it would work well...but that is a subjective opinion....

                                                                          1. re: goldangl95

                                                                            Good points.

                                                                            Often I try to pair with "likes," but have found some great "counter-points," as well.

                                                                            With that Bernaise, I would go for more acid, but still good body - maybe a Pinot Noir?

                                                                            That is one reason that I rely on good sommeliers so often - they know what the chef is doing that day (or should), they know their cellar, and have likely tasted several wines, with each dish - or they should have.

                                                                            Sometimes, a like mouth-feel, and body is right, for me, and sometimes I want to go the opposite way, and cut fat, offset heaviness, but still find something that goes well.

                                                                            Now, a nice Amarone w/ a grilled beef steak normally gets MY attention.


                                                                          2. re: collioure1

                                                                            I thought you said white Rhônes didn't really work well with food . . .

                                                                            1. re: zin1953

                                                                              I said I don't have much experience with them, Jason. I'm not confident when I offer them.

                                                                              Now when I make paella, I serve one of two local Rhone-like whites (Roussanne/Marsanne or Marsanne/Viognier) that match very well but I am hesitant to pair these excellent wines with fish dishes. I understand they match well with sea scallops and crustaceans.

                                                                              Returning to the subject at hand, I will repeat

                                                                              A VERY rich dish. Well beyond Bearnaise, which is similar to Hollandaise. I buy Hollandaise in a little box now and put a teaspoon on our veggies several times a week. Since I started doing that, Odile suddently eats more than her usual four string beans. But that's not very rich at all.

                                                                              1. re: collioure1

                                                                                I'm surprised that -- with paella -- you don't stick with your regional/geographic/national predilection . . . no Spanish wine? You're close enough to the Spanish border that you *should* be able to find some, no?

                                                                                1. re: zin1953

                                                                                  Paella is a Catalan dish. I live in French Catalonia. One wine Mas Cristine Blanc comes from a property in the hills between Argelès-sur-Mer and Collioure in French Catalonia. The other, the White Roses of Valmy, is produced about 3km away. So both are also geographically correct.

                                                                                  I think those south of the border here probably drink rosé with Paella. These wines are better.

                                                                                  I served Mas Cristine Blanc with Paella to Odile's extended family two years ago. They had arrived with some local rosé just in case. We never opened it.

                                                                                  BTW I don't match food and wine by country. I prepare an eclectic group of dishes with which I drink French wines plus Spanish Albarino and Ribero del Duero. I just want the right grape, no matter where it's from.

                                                                        2. re: collioure1

                                                                          While I might go with a St. Aubin, a Meursault, or even a Montrachet (richness with richness), I cannot imagine that dish overpowering a good Brut Champagne. I have had similar (different restaurants, so different preps, obviously), and the pairing went very well.

                                                                          I think that it might just be a difference in our two palates.


                                                                            1. re: zin1953

                                                                              Thank you for the reference, Jason. I vaguely remember meeting Mireille a few times. My first wife was a Grande Dame too.

                                                                              Krug down the tubes.

                                                                        3. re: collioure1

                                                                          My palate might differ here. I have had sparklers (mostly Champagnes), with many very rich, creme dishes, and they have gone well - at least to my tastes.


                                                                            1. re: sunshine842

                                                                              Me, too. I'd love to try the still wines Bill suggested but I'd sure like to try Lobster Thermidor with some great aged Rosé bubbly. A little bit of heft on it.

                                                                              Aged bubbly in particular has both sparkles and heft. Oh baby oh.

                                                                              Speaking of heft and delicious bubbly for rich foods: I've been loving the J. Schram lately too. 2003/4 bottlings drinking very fine. My favorite domestic bubbly at the moment.

                                                                            2. re: Bill Hunt

                                                                              Just last night went to a terrific little Japanese BYO here in Phoenix. A 1999 Jean Veselle rocked with virtually everything we ate and our food choices were quite varied.

                                                                      2. re: pickypicky

                                                                        It may seem obvious now, but 20 years ago sushi + Champagne was a revelation (at least to me).

                                                                        1. re: RhonelyInsanediego

                                                                          And, I still find it a great pairing, in most cases.

                                                                          With sushi (my normal choices), I really like a domestic (US) SB, like the Groth Napa. I also pair that particular wine with tempura too.


                                                                  2. Is it possible that we are locked into the traditional wine pairings in regards to red/white meat and fish instead of how they are actually prepared ?

                                                                    I think most people are told that if you eat fish, order white wine and meat, order red; without actually looking in more details at what is the actual preparation of the food which can change the wine served with the food.

                                                                    1 Reply
                                                                    1. re: Maximilien

                                                                      I've always matched the specific wine to the specific meal. That is, I would serve Wine A with a Sirloin steak off the barbecue grill, but would serve Wine B with aSirloin that was accompanied with a green pepper sauce, or Nori-Crusted Sirloin with Shiitake and Wasabi.

                                                                    2. I had the chance to work with a Chef in a "Bouchon' in Lyon, France. What he said to me still rings true today. "Drink what you like. Period"
                                                                      The idea behind eating and drinking is the pleasure. If it is too complicated, there is no pleasure.
                                                                      Although, there is that moment when your wine and food are in syncronicity. Magic

                                                                      7 Replies
                                                                      1. re: hypomyces

                                                                        >>> I had the chance to work with a Chef in a "Bouchon' in Lyon, France. What he said to me still rings true today. "Drink what you like. Period" <<<


                                                                          1. re: Ricardo Malocchio

                                                                            Hey! If YOU like that pairing, I say "Go for it!"

                                                                            Me, myself, and I will be drinking Champagne, or Muscadet, or Picpoul, or Chablis, or Alvarinho/Albariño, or Txokolina, or . . . ;^)

                                                                        1. re: hypomyces

                                                                          "If it is too complicated, there is no pleasure"

                                                                          È vero, e anche ben trovato!

                                                                          1. re: RicRios

                                                                            That's TWO translations you owe me, RR. Please.

                                                                            1. re: pickypicky

                                                                              "Se non è vero è ben trovato" is a common Italian saying, loosely translated (by me) as: "a good discovery, even if it may not be true".

                                                                              "È vero, e anche ben trovato" was just paraphrasing the above: "a good discovery, and even true".

                                                                          2. re: hypomyces

                                                                            < If it is too complicated, there is no pleasure.>

                                                                            No need to do it, or for wine pairing to be complicated or to cause anxiety.

                                                                            Just learn a guideline one at a time, as you think of it as you go along. Just like you'd learn a new cooking technique as you go along in cooking, one at a time. No pressure. Have fun.

                                                                          3. I appreciate your passion. Those asking for pairing advice I believe often are more afraid of making the "wrong" choice; and thus gaining some approval rather than in the experience itself.
                                                                            Having said that for those who are genuinely passionate about pairing there's a stronger tendency to consider our food when selecting a wine. But by all means drink what you like;]

                                                                            1. While I can definitely appreciate good pairings, do any of you feel that truly spectacular wines deserve to be served alone or perhaps with simply a little bread?

                                                                              Recently had a special bottle with a meal and it was great, but the next day I had it alone and it was spectacular and tasted much more complex (not competing with food flavors).

                                                                              6 Replies
                                                                              1. re: Klunco

                                                                                The more complex the wine the simpler the food (and vice versa) is a common way of thinking about it.

                                                                                1. re: Klunco

                                                                                  Absolutely. I had a variety of wines for thanksgiving last week. I opened several 1979 latours to be enjoyed before the apps. Then opened a few OR pinots with the apps, then different wines with the dinner for people to "make their own pairing". Everyone has different tastes but everyone needs a clean slate to fully enjoy a fine, complex wine to its fullest. I found that most of my guests enjoyed the latour so much alone that they naturally waited to hit the app table when it was Pinot time!

                                                                                  1. re: Klunco

                                                                                    It may have "opened up" by the next day as well.

                                                                                    1. re: JAB

                                                                                      Probably both of these things. We did decant it for 4 hours before consuming (it smelled awful at first) but I do think it was even better the next day.

                                                                                      In the future though, complex wine with simple food definitely makes sense. I suppose Thanksgiving dinner is the worst time to open something special.

                                                                                      I like your idea though sedimental, nice wine before apps.

                                                                                      1. re: Klunco

                                                                                        Gosh, YES. There just is no wrong time to pour a 1979 Latour, as long as one person recognizes the significance. And I wish it were me. I think Thanksgiving is the perfect time for a biblical wine. What more important food day do we have?

                                                                                    2. re: Klunco

                                                                                      Generally speaking -- and I don't mean to sound like a recent contributor to this board -- it depends upon geography. ;^)

                                                                                      I am much more likely to savor and enjoy a great California Cabernet alone then, say, an aged bottle of claret. So, too, for many an Australian Shiraz (or California "Shiraz"), versus a northern Rhône (or California Syrah).

                                                                                      The distinction is not one of complexity -- although I do agree with Chinon that more complex wine pairs nicely with simpler far -- but when it comes to serving WITHOUT food, it becomes in my mind a question of opulence.

                                                                                    3. In a word, NO.

                                                                                      When we host a dinner, we work on the menu for at least a week before - both the recipes, and the wines. Of course, the selections are based on our palates, both with the food, and with the wine.

                                                                                      To us, wine/food pairing is probably more art, than science, though we start with the "science," and work from there.

                                                                                      For us, every course gets paired, including the cheese course. I want everything to be, as good as I can make it.

                                                                                      Am I always 100% correct? Never, and that is one reason that I encourage my guests to hold a bit of each wine, to taste, and especially for the cheese course.

                                                                                      I do the exact same, when we do the Chef's Tasting, and the Sommelier's Pairings. We often have 12 glasses of wine in front of us, and sample each, with each dish. This is not to "test" the sommelier, but to try different wines, with different dishes. Often, we find some unexpected, and amazing pairings, beyond the normal script, and we share those revelations with the sommelier.

                                                                                      To me, food and wine pairings are a hobby, and one that I enjoy greatly. Along the way, I get great food, and great wines.


                                                                                      1. you can drink anything with anything of course....

                                                                                        ...the question is whether the wine and food enhance each other OR if they are good despite the antagonism of the pairing.