Food Pairings with Wine & Beer

Ever since my eyes opened to the universe of wine and cooking more than ten years ago, I distinctly recall my "formative" years as somewhat awkward when it came to the all-important issue of pairing wines with food, and even less so with regards to beer. Thankfully, the ex-girlfriend who I'd dated at the time had already developed a passion for wine and cooking. To be sure, I credit her with introducing me the finer joys of gastronomy, which helped accelerate my learning and deepen my appreciation. But the skill of combining rather subtle and often complex flavors or textures between a Pauillac and a grilled tenderloin in black truffle reduction was still a frustrating experience.

Although I can now say that I have developed a rather keen skill in pairing my many tasty dishes with all manner of wine and beer, I still wish I'd learned more and had access to the vast resources of the internet in my formative years. Perhaps this link to this simple and intuitive guide might help you.

But, as with most things we curious spirits seek to learn and master, passion is the penultimate destination in the learning and discovery of truly interesting or provocative things. With regards to the art of pairing foods with wine (or any form of flavorful and textured libation), it was the necessary passion for wine, and then cooking, that opened the door to the rather subtle art of pairing. In other words, one cannot reasonably expect to become a world-class sprinter the moment they to walk. There is a process, a cultivation.

As with music, songwriters and composers know too well how challenging their art can be without a profound mastery of at least one musical instrument. Although untrained ears can easily distinguish, and appreciate the artistic value, between Beethoven's Moonlight Sonata and the egregiously annoying pop songs of our post-modern era's boy bands, the listener may lack the ability to internalize the subtleties and pleasure of "knowing" how to compose an authentic piece of music.

So just as the skilled and passionate composer must master the piano, or perhaps a guitar, before gaining the knowledge and passion to imagine, explore and finally express (on paper at least) a harmonious arrangement or composition, the wine and food aficionado must develop first his passion for wine and food in an exclusive way. Once the two are thoroughly developed to the point of deep knowledge and appreciation (i.e. passion) can the two come together; can the composer bring otherwise competing and possibly cacophonous sounds into a harmony and expression that sublimates the sounds into art.

What in cognitive psychology is referred to as Gestalt theory is perhaps the best scientific corollary I can make here, i.e. the Gestalt effect refers to the form-generating capability of our senses, particularly with respect to the visual recognition of figures and whole forms instead of just a collection of simple lines and curves. Some might define Gestalt in the more common coinage: The whole is greater than the sum of its parts. In many respects, the art of pairing wine with food is consistent with this effect, and therefore possible for all those inclined to passionately learn and understand the components of pairing. And as with the composer who combines rather disparate sounds to form a greater whole--a symphony for example--the avid food- and wine-lover can transform experience of savoring fine wine with a tasty dish into a culinary phenomenon greater than its component elements.

Pairing dishes with wine is easier with a useful online guide. Click here for a rather simple one from the Ernest & Julio Gallo winery (USA).

If you're interested in learning the subtle pairing principles with beer, This link to Epicurious website can accelerate and enhance your learning.

Salute!