Working in the wine industry can, very occasionally, have it’s drawbacks. When your personal philosophy may be counter-productive to that of your establishment or the whole industry. I feel that way about one thing and that is “food and wine pairings”. I’ve been wine and dined at many great restaurants and events for wine-paired menus through the course of my 2 years in the industry, including Local Lounge, Raudz, Waterfront Wines, Miradoro, Terrafina and The Vanilla Pod. All have been exquisite and without my connection to the industry I likely would not have the opportunity to dine at such fine establishments. That being said, I come back to my issue at hand; what food goes with what wine?
I’m asked daily what to pair with our wines and my answer is generally standard. My belief is that if you have good food and good wine they will go together. If you talk to a true fan of anything bubbly; Prosecco, Champagne or anything in the sparkle department, they will tell you that the bubble will go with waffles, caviar and all things in between. This is the way I feel about wine in general. I wouldn’t pair a dessert wine with a steak, I try to keep the sugars matching. Dry (no sugar) foods = dry wine, off dry (some sweetness) foods = off-dry wine.
This is not an industry rule, sommelier rule or something you should follow, the take home message is that rules are meant to be broken and wine is entirely subjective. If you prefer white wine, then drink it with your steak and visa-versa, drink the red with your oysters! Wine is meant to be enjoyed, the best wine pairing is good friends. Who will you share your next bottle with?
Cheers and happy sipping!
Social Sarah Lefebvre