Food & Wine Matching - "Who Actually Cares Anymore"

Umami / Salt / Protein / Flavour / Weight / Spice / Cream / Acidity / Cooking Method

          These are just some of the things we must consider with the food when we are selecting a wine, that's only if you are interested that the wine must complement the food.

          I've noticed more and more now that people are not interested or possibly even care whether the wine matches with the food. In the old days gone by it was seen in the 19th century to make sure that only good food and good wine was on the table and to hell about the pairing (the company and conversation will do the pairing). This has happened a few times in the restaurant I'm working in, now I don't mean a Burgundy red with a tenderloin, that works ok and wont cause most people with a problem or chicken with a cabernet, its ok too. What I've seen though is wines like Haut Brion or Cheval Blanc with oysters and scallops and in my line of work that would seem a crazy idea and could possibly make both the wine and food taste awful. But the people are dining like its the 19th century and don't care, plus I see them really enjoying their meal and wine.

 

          So more and more I see, that good food and good wine with good company is the key to a lovely evening. I applaud these people now and sometimes I have to recommend them a wine and the conversation has changed from "what do you plan to eat tonight, would you like me to suggest some wines for you?" to "what wine would you like to drink tonight?". Nice and easy and good fun, the host and me will just discuss about good wines he/she likes. The clientele in the restaurant are all different and that makes it very exciting when I approach a table to see the style of enjoyment they will require from their wine tonight.

          Food pairing is an amazing art and now very hard because the amazing dishes now being created and also I cannot possibly pair a wine for some one-else's palate and be spot on, Its ridiculous for any sommelier to assume that and maybe arrogant. I just have to go with the principles of the food being cooked a certain way, has a flavour of a certain thing, maybe spicy etc... and then select a few options from the list.

          Its so nerve racking watching them drink a wine that is possibly new to them, but also very exciting as generally you can never fail if you stick to the principles of the food, wine is to compliment and never to take over the food.

Enjoy your wine and enjoy your food and dont worry too much about wine pairing

Cheers