Hagerstown Magazine - The Best of Life in Washington County & Beyond

Online Exclusives
Wine Pairing 101
Think Outside the “White With Fish, Red With Meat” Paradigm.

The “white with fish and red with meat” guideline of wine pairing is no longer true. “Arctic char pairs well with reds, like Pinot Noir, Shiraz or Zinfandel, as lamb pairs nicely with Chardonnay,” says Neil. “Wine pairing considers all aspects of a dish’s properties — its texture, proteins, sauce characteristics and overall prominent flavors.”

Sia recommends pairing based on contrasting or complimenting flavors and cooking methods. “The saltiness of oysters calls for a wine with pronounced acidity to provide zest, such as Champagne, Sauvignon Blanc or Argentinian Torrontes. Baby-back barbecued ribs generate bold, spicy and sweet flavors, qualities found in Red Zinfandel. Poached foods require a delicate wine. Roasted or grilled dishes have more body and viscosity.”

A dish’s region or country of origin also leads to a successful wine and food pairing, Pascal points out. “Dishes and wines from the same regions are natural choices.” Sauces and their varying complexities offer the greatest pairing challenges. “It’s more interesting to make wine recommendations for these dishes,” says Pascal. “Spices and sauces are the two key components to consider when making a wine pairing recommendation.”

Most importantly, Sia, Neil and Pascal recommend patrons voice personal preferences. “Communication is key to determining a good suggestion, whether guests wish to enjoy wines within their realm or are adventurous to try new flavors, textures and aromas,” says Pascal. “The reason we are there is to help,” Neil says. “Our job is to make and keep guests happy.”