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

Basic Wine Sequencing Recommendations 239
A basic vertical pairing rule of thumb is that wine and food pairs should increase in
intensity with each successive course. In addition, several other suggestions are centered on
fundamental rules related to our sensory impression of wine taste, texture, and flavor.
1. Light-bodied wine before medium-bodied wine before full-bodied wine. This rule is
based on the fact that lighter-bodied wines tasted after fuller-bodied ones have a
tendency to be perceived as thin and weak. Therefore, follow this rule whenever
possible. If this is not possible, try to maximize the time between the fullerbodied
wine and the lighter one by serving some sort of palate cleanser between
them. A sorbet is a classic example, but a green salad or sparkling wine would
also cleanse the palate.
2. Dry wines before sweet wines. This ordering suggestion is similar to the ordering
of savory items before sweet food items such as dessert. Dry wines do not leave
a lingering taste of sweetness in your mouth. Sweet wines and particularly fortified
wines can deaden the palate. While this rule serves as a general guideline,
there are many exceptions to it. Many times you will want to serve an off-dry
table or sparkling wine as an aperitif. You could serve a Gewürztraminer or offdry
Riesling with an appetizer or seafood course—or even the classic Sauternes
with foie gras.
3. Lower-alcohol wines before higher-alcohol wines. As alcohol is an
indicator of body, this ordering suggestion follows the same
idea of lighter-bodied wines before fuller-bodied ones. Most
table wines are between 10 and 14 percent alcohol, but alcohol
content may become an issue if you are serving a
wine that is significantly lower in alcohol (7–8 percent) or
higher (greater than 14 percent).
4. Lower-quality wines before higher-quality wines. It stands to
reason that wines of a lower quality taste less impressive after
those of higher quality. This can also be an issue when
serving young versus mature wines. Younger wines usually
lack complexity and nuance. Therefore, if you plan to
splurge on a more expensive bottle or serve a mature one
that you have been cellaring for some time and it will be
part of a multicourse meal, it makes sense to choose one
that will be served later rather than earlier in the meal as a
rule. Many times, the highest-quality wine is served with the
main course, but it can also be appropriate to serve the
most dramatic wine with the cheese course or dessert. Of
course, you should be careful not to serve it too late, when
the diners may have succumbed to sensory fatigue.
5. Low-tannin wines before high-tannin wines. This follows the
normal progression that wines and foods are served in order
of intensity from light to full. The general rule is to serve
white wines before red wines with some exceptions such as a light red (e.g.,
Beaujolais-Villages) and an oaky Chardonnay. In this case, the oak adds body
and tannin to the Chardonnay and it may be appropriate to serve it after a light
red wine. A food exception is the cheese course; whites usually go best with the
majority of cheeses, but the cheese course is served after the main course and
typically with a full-bodied red wine. Of course, this basic guideline may sometimes
contradict the previous one. As quality red wines age, the inherent tannins
mellow, creating a smoother but more complex sensation. In a situation where
you might serve two reds (one well-aged and one still young), I would generally
A more traditional Pacific
Northwest dish featuring
salmon, asparagus, and edible
flowers.