I invited sommelier Raichelle Carson of the Philippines to provide us with advice on wine pairings. Depending on you health status, an occasional glass of wine can be quite beneficial, especially when it comes to the reds.
Here’s what Raichelle says….
Imagine it’s Friday night—the accumulation of your work from the entire week drained you of your energy, so you don’t have it in you to visit your go-to bistro and face the onslaught of Friday night traffic. The perfect evening entails kicking your work shoes off, changing into your most comfortable loungewear, and catching up on that new Netflix series you’ve been eyeing.
Better yet, catching up on that new Netflix series with a bottle of red—after all, who doesn’t love to sit back and relax with a bottle or two of your favorite wine?
Wine predates traffic and Netflix. Historically, the earliest remnants of wine were discovered in the northern Zagros Mountains of Iran. Based on carbon dating, the wine was from the period between 5400–5000 BC, dating back to the Neolithic period. Our ancestors definitely knew how to party well.
Standing the test of time, wine is instantly on the top of the list when it comes to the drink of choice, whether you’re feeling celebratory or gloomy. Until today, it continues to be the beverage that households have on reserve for occasions that call for it.
Everyone has their preferences when it comes to wine choices. There is always that one brand that constantly appears in your grocery cart. Remaining loyal to it is logical. When you find the right one, there’s no way you will want to look for something else. In addition, finding options and reading more about wine can feel like a lecture, as if it’s going to take the fun out of the drinking.
The idea of knowing the rules of thumb for pairing wine and food seems to be reserved for connoisseurs, but in reality, being experimental can help you explore new options by taking you to a new realm of flavors and regions of the world. You just need to have faith in knowing that going through the basic wine and drink pairing can elevate your dining experience. Making your own wine may even be on the horizon.
Here’s a list of easy tips to elevate your wining and dining experience, minus the lecture!
MEATY: Red for red meat, white for white meat.
This is the most basic rule that everybody knows, and it’s still true. Red wine is best paired with boldly flavored meat like lamb and beef, while white wine is a perfect accompaniment for lighter-bodied meat like fish and chicken. For example, Chardonnays from Australia or Chile can make you feel like you’re dining in a restaurant when you make your salmon dishes at home.
EARTHY: Put France on the map.
If you want to take it a step further, you can pair your wine based on your dish's sauce. Have you been craving some creamy truffle pasta? In hindsight, the white sauce screams for white wine. But when you’re dealing with the earthy flavors of mushroom, Pinot Noir is the way to go. This French wine is lighter-bodied than other reds, so it works well with earthy flavors, even if the dish has chicken and a creamy base.
So, the next time you want to pair a bottle with your food, you can first Google the kind of wine that complements the flavor of the dish over the type of meat you’re using.
SALTY: Bubbly with salty.
Champagne is not the cheapest bottle out there, so get the most out of its fresh and crisp flavor by pairing it with salty foods. From foie gras to fries, it works! Make the most out of your caviar and oysters with a flute of champagne. When you feel like fast food is too casual for a date night at home, go open that champagne bottle.
CHEESY: Rosé to keep you company.
Cheese is often associated with childhood. On casual days when you feel like eating your favorite comfort food, like mac and cheese and grilled cheese sandwich, you will never go wrong with a bottle of Rosé.
For one, it’s like hitting two birds with one stone. It has the fruity flavor of red and the acidity of white, making it the no-brainer choice when you don’t know what to pick from the shelf. Also, it will turn your childhood meal into a more sophisticated adult version.
SAUCY: A kick to your senses.
Remember: big and bold wine for big and bold flavors. Anything that is brushed heavily with thick sauce—think Southern ribs and Korean fried chicken—you can match with Shiraz, Malbec, and Côtes-du-Rhône. There is no fighting between the flavors of your food and drink as both can stand on their own. The only thing that will be taking a hit is your senses.
A Final Word on Food and Wine Pairing
In all honesty, wining and dining shouldn’t feel like math with formulas to memorize. If you feel like pairing a fast-food cheeseburger with Sauvignon Blanc, be free and happy to do so. No one who matters will be saying, “You can’t do that!” Remember, the time-tested guidelines above are for the moments when you want to feel a little extra with your choices or don’t want to think, so you just go with what works.
Now, let’s open a bottle!
About the Author
Raichelle Carpio
Raichelle is a retail assistant manager at Txanton, Philippines. She obtained her Sommelier license with WSET2 by late 2018 and has been working in the hospitality industry over the past 10 years. She has developed special talent for dealing with every kind of clients and is one of the favorite by many fine wine and deli consumers. Her exceptional skills have driven her to the top and the truth is she actually has a real passion for premium gastronomy, beverage, and service.