Wed | Jun 16, 2021

The world of wine pairing!

Published:Thursday | April 19, 2012 | 12:00 AM

It is often assumed that red wine goes well with dark meats and white wine goes with white meat, but why not be adventurous? Your taste buds never lie. People who are food curious and want to experiment with wines and pairings do not abide by the above rules. They just know that wine and food make great soulmates. A great pairing can be deliciously amazing, especially if you are passionate about your food.

Some rules

The lighter the food, the lighter the wine; the heartier the food, the richer (darker) the wine - with lighter and dryer wines served at the beginning of a meal. As the meal progresses, richer wines are served with the entrée. Delicate wines go with delicate dishes, and full-bodied wines go with robust foods, sweeter wines with dessert.

What chutney is to curry, fruity wine is for spicy, so you'll tend to find that more fruity (sweeter) wines pair well with spicy dishes - jerk anything!

Chef Colin Hylton's Guilt Trip and J. Wray & Nephew Limited recently hosted a wine-pairing dinner that featured new releases and representatives from Baron Philippe de Rothschild. Here is a breakdown of the menu:

On Arrival

Trifle of watermelon and pickled watermelon rind with feta cheese and picholine olives, garlic peta crisps and crème fraiche; ackee and red herring vol-au-vents; and warm Asian-spiced mixed nuts - paired with Mouton Cadet Bordeaux Red (France), Baron Philippe de Rothschild (Chile), Maipo Reserva Sauvignon Blanc (white), (France), Pay's d'Oc Viognier (white).

When pairing, the objective is to strike the right balance so that no one component overpowers the other. These wines are light and lively and have sufficient fruitiness to provide a great complement to the refreshing and flavourful food on the menu. Remember, lighter and drier wines are served at the beginning.

Appetiser

English pea bisque with tarragon, thyme, fresh Parmesan reggiano cheese and blue corn tortilla chips with basil- scented olive oil, paired with Mouton Cadet Bordeaux White (France) - fresh and fruity attack on citrus, a perfect balance between body and freshness.

Starter

Terrine of smoked salmon and poached chicken breast with miso carrot salad, golden raisins, cranberries, pistachios and creamed ginger vinaigrette - paired with Baron Philippe de Rothschild (Chile) Maipo Chardonnay por Escudo (in short, Escudo Chardonnay). An attractive, brilliant golden yellow, fresh and elegant that goes on to reveal complexity and power!, this wine is dense and succulent in the mouth, originating in the best Casablanca Valley vineyards.

One guest who does not favour white wines expressed a liking for this one. This pairing was a match made in heaven. For this course, the flavours were much stronger and more intense, requiring a wine with similar characteristics. But neither food nor wine overpowered the other ... the perfect balance!

The Main Event - Turf 2

Tender braised beef short ribs with 'torched' pomegranate molasses and barbecued pig's tail with sesame seed dusting, with coconut white pepper polenta - paired with Escduo Rojo - Maipo Valley, Rapel Valley Chile. Bright and deep ruby red in colour, this wine is intense and, elegant developing generous blackberry and spice notes. It is creamy at mid-palate and the powerful and stylish finish reveals all the character of the Chilean terroir, perfectly combining Cabernet elegance with the roundness and powerful flavours of Syrah (Shiraz) and Carmenere.

Remember, full-bodied wines go with robust foods; as the meal progresses, richer wines are served with the entrée. This is a beautiful wine and goes perfectly with anything barbecued or grilled. This course was the coming together of strong and intense flavours!

For more information, contact: raihn.sibblies@wrayandnephew.com. Salut et bon appétit!.