Pairing food with wine is a big trend. It’s a wonderful way to attract and retain customers and can take the flavour profile of your dish to new culinary heights.
There is no one methodology of wine pairing that you need to follow for success and the concept is a simple one: try different flavours together to create an enhanced food experience.
THE IMPORTANCE OF SAUCE
Although the core ingredient of a dish determines the flavour profi le, the sauce, jus, marinade or dressing also has a major impact on the taste and aroma. What goes around or on top of the dish can be much more important to wine pairings than the main ingredient.
IN FACT, THE SAUCE DETERMINES:
What wine you should serve with the food (red, white, sparkling).
Which style of wine you should serve (grape variety – Merlot, Cab Sav etc.).
The method of production.
Time in the barrel.
Sweetness and acidity.
However, pairing wine with sauce can be a bit of a pain. It’s not as easy as pairing white with fish and red with stews, for example. Does that fish have a tomato, cream, mushroom or tartar sauce?
Many sauces – including the ones above – are derivatives of the five "mother sauces" of French cuisine. Knowing which wines pair well with these five mother sauces can help you decide which wine to serve with your derivative.
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