The sea’s most delectable offerings, paired with one sexy land-based mammal
PHOTOGRAPHY:WANDER AGUIAR
wanderaguiar.com STYLING:CESAR REYES MODEL:STEVEN RECIPES:CHEF SCOTTY WAGNER WINE PAIRING: JOSHUA ORR SPECIAL THANKS:JESSICA GAGO ANDTHE SAN DIEGO BAY WINEANDFOODFESTIVAL
sandiegowineclassic.com
A PAIRING OF A DIFFERENT SORT: WINE AND FOOD “HOW TO” GUIDE There are three major things to look at when
pairing wine and food. 1. Regionality 2.Volume of Intensity regarding the dish and wine.
3.The accompanying flavors in both the dish and wine
Regionality is important because when a wine
and dish come from the same region, in general they make a great pairing. “What grows together goes together.” Sometimes it is just that simple.
Understanding volume is made easier using music
as a metaphor. Think about a numerical volume scale from one to ten for the intensity of certain types of music. Heavy metal hits home at the top, say a ten. Whereas classical music falls at about a two or three and blues can be somewhere more in the middle say
38 RAGE monthly | NOVEMBER 2013
a five or six. Now think about wine and food in the same way. If your wine is a ten on the flavor intensity scale then the dish you pair with it had better not be a one. This is why you never see Napa Cabernet paired with pan-seared branzino. Matching flavor intensity is crucial when it comes to successful pairings.
Lastly, you should consider the accompanying
flavors. What else is on the plate, or in the wine that isn’t the headliner? (to use another musical reference). If the dish is a roast chicken, the flavors can be pretty simple, but if it’s matched with truffle mashed potatoes and a rich mushroom reduction, then you have a different set of flavors to work with. The same goes for wine. Take Chardonnay for example, a big juicy, buttery California Chardonnay is going to have a very different feel and pairing capabilities then a French Chablis (typically little to no new oak). So make sure to take into account the entire plate as well as the total character of the wine when thinking about pairings.
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