food-and-wine-pairing-a-sensory-experience-robert-harrington

Asecond main category of elements to assess during the wine and food pairing process is the texture inherent in
the wine or the dish to be paired with it. Texture has been described in a variety of ways: as part of a wine’s
body, as power, as weight, and as structure. Texture characteristics in food and wine provide a feeling of weight
and create a sensation on a softness-roughness continuum. Texture matching by similarity or contrast becomes
the ‘‘glue’’ that holds the paired food and wine together.
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For the purposes presented in this text, texture is a characteristic in food or wine that creates a specific mouthfeel
or tactile sensation in every corner of the mouth, rather than a perceptible flavor in the back of the throat or
a taste component identifiable on specific parts of the tongue. Thus, textures are identified through the sense
of touch rather than taste (components) or smell (flavors). Compared to components, textures are relatively
easy to identify. But just like components and flavors, textures can be used to provide similarity or contrasts in
matching.
Textures can be described in a variety of ways. In wine, texture can be characterized with words such as thin,
velvety, medium-bodied, viscous, drying, or rough. Terms that can be used to describe texture in food include grainy,
loose, dry, oily, or rough, among others. The most common texture description is a basic continuum ranging
from light wines or food to rich wines or food. As with all wine and food elements, these combinations can be
similar or contrasting in nature. Similar light or rich textures in food and wine are a safer bet and are at the
heart of the notion that whites are served with fish and reds with meat. Contrasting light and rich wine or food
can be effective if the rich wine or food doesn’t overpower the lighter pairing item.
A secondary touch sensation that comes into play is the impact of temperature as a texture element. Temperature
can serve as a texture contrast, with warm or hot foods served with cold wine to provide a refreshing and
satisfying contrast. Figure C.1 provides a basic two-by-two matrix outlining the implications of matching similar
or contrasting wine and food based on the level of lightness or richness in each. The light-wine-to-light-food
match is the most reliable combination shown in the matrix. Matching rich wine and rich food is usually a
good bet as long as the total richness is not too overwhelming. The light-to-rich matches can provide a pleasant
contrast but normally don’t offer synergy; rather, one of the players in this equation takes a supporting role.
Food
Rich
Light
Take care to ensure
the rich food does
not overpower the
light wine
Always a reliable
combination
Light Rich
Wine
Figure C.1
Light to Rich Pairing Implications
Usually reliable
unless the
combination is
too rich
Take care to ensure
the rich wine does
not overpower the
light food