A passionate gourmand, Andrew “Drew” Ross has owned and operated the Healdsburg Bagel Company in Healdsburg, California, for the past 3 years. One of Drew Ross’ favorite experiences is enjoying food and wine together
A basic practice that even the most unsophisticated diners have likely heard of, pairing red wine with red meat has a clear basis in science. The key to this pairing is tannin, a chemical compound that occurs naturally in red wine. Tannin softens proteins and brings out the rich flavor of the fat in red meat.
Conversely, white wine pairs far better with lighter meats such as chicken and fish. In much the same way that a twist of lemon can enhance a fish fillet, the acidic nature of white wine can add a similarly “fresh” flavor to virtually any fish or chicken dish.
When pairing wine with meat, it is important to remember that the sauce may be more important than the specific animal protein it flavors. For dishes with heavy sauce, for example, a good sommelier will often attempt to match the flavor profile of that sauce.
A basic practice that even the most unsophisticated diners have likely heard of, pairing red wine with red meat has a clear basis in science. The key to this pairing is tannin, a chemical compound that occurs naturally in red wine. Tannin softens proteins and brings out the rich flavor of the fat in red meat.
Conversely, white wine pairs far better with lighter meats such as chicken and fish. In much the same way that a twist of lemon can enhance a fish fillet, the acidic nature of white wine can add a similarly “fresh” flavor to virtually any fish or chicken dish.
When pairing wine with meat, it is important to remember that the sauce may be more important than the specific animal protein it flavors. For dishes with heavy sauce, for example, a good sommelier will often attempt to match the flavor profile of that sauce.
