Wine and Food Pairing
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Wine and food pairing can be tricky
By V. S. W.
Wine and food pairing can be tricky, food modulates our taste profile, including the flavor and intensity of a wine. Not the other way round. Food, in fact, can overpower even the most expensive wines in the world, if not carefully paired. The other challenging aspect of food and wine pairing is that we, humans, have different sensitivities to different flavors and components. What may seem a perfect pairing to some may seem ordinary to others.
For this food pairing series, we partnered with Andrew Swain, the Executive Chef, and owner of The Filling Station Food Truck and Catering, who specializes in recipe creations of high-end twists on local traditions. From wineries to music festivals, Chef Andrew and his crew have excited the taste buds of thousands by featuring dishes designed by the season and infused by the bounty of local farmers. Chef Andy was born and raised in New England, so it is no surprise that the first recipe will be arriving from the depths of the Atlantic ocean.
Chef Andy’s tedious process to identify a crowd-pleasing pairing food with new exciting wines shows his due diligence, while the final product shows his genius. He first tastes the samples and compares his tasting notes to the winemaker. He then allows himself to become inspired by the wine. He collects his ideas as they come to him, jots them down in one of his many journals. Then comes the dry run; he prepares a few candidates for the food pairing and shares it with his family. They narrow it down to a winner which is then presented to the Spevak family winery for their final approval.
Spiced Rubbed Tuna
On a bed of lentil salad, drizzled with roasted garlic aioli, balsamic glaze, topped with crispy leeks and chickpeas.
Today, we are presenting to you tried, tested, and loved pairing recipe developed by Chef Andy for Moravian Rose - Cabernet Cortis by Spevak Winery.
The delicious aioli brings creaminess and richness to this light tuna meal which in turn this expression of Rose, being a medium sweet wine can very well handle. Balsamic glaze mimics the sweet juiciness of this excellent rose wine, thus bringing it all together into a concert of flavors.
Na zdravi a dobrou chut!
Process
In a bowl mix everything but the tuna, and set aside.
Pat the tuna dry with paper towels, and then rub all sides with this seasoning mixture.
Next heat a pan with 2 tbsp of oil. Once the oil is hot add 2 tbsp of butter and allow the butter to brown.
Add tuna, and cook it to caramelize it on each side.
Remove the tune right away when you have reached the desired doneness not overcooking it.
Process
To cook lentils measure out 1 cup of water and bring it to a boil with salt, pepper, and 1 tbsp of butter. Then add lentils and cook until soft (about 15 min).
Drain the lentils and chill with cold water. Put them in a bowl and add arugula, feta, avocado, and olives.
Next, add your desired amount of dressing to the salad and mix it.
Arrange your salad on the plate and top with crispy chickpeas.
Process
In a pan add enough oil to coat the bottom 1 in deep, and heat up. Once the oil is hot (you can test it by adding either a piece of leek or a chickpea to it. If it starts to bubble then the oil is ready). When oil is hot add either leeks or chickpeas, but do not add them together.
The leeks will be fairly quick and take just a minute or two to brown and crisp. Once done remove from oil and place on paper towel to dry, season with salt and pepper.
The chickpeas will take up to 5 min. You want them to be crunchy all the way through. Chickpeas are hard to overcook so if in doubt leave them in longer. Once they are done remove them on a paper towel and season with salt, pepper, and garlic.
"From wineries to music festivals, I followed Chef Andrew and his delicious food and that is how I found this superb Moravian Rose Cabernet Cortis."
"This spiced rubbed tuna and Moravian Rose Cabernet Cross is so delicious what a combo! Thank you Chef Andy and Spevak winery!"
"I tasted many different styles of tuna and wine but this combo is made in heaven!"
"This Moravian Rose Cabernet Cortis is my new discovery and I am sure it will go with much more that this tasty spiced rubbed tuna!"
Wine and food pairing
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a "textbook perfect" pairing for one taster could be less enjoyable to another.
While there are many books, magazines and websites with detailed guidelines on how to pair food and wine, most food and wine experts believe that the most basic element of food and wine pairing is understanding the balance between the "weight" of the food and the weight (or body) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche, while light-bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew. Beyond weight, flavors and textures can either be contrasted or complemented. From there a food and wine pairing can also take into consideration the sugar, acid, alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food.
Do you have your own story, article, or recipe about pairing our Czech wines with your delicious food recipe? Share it with us and our readers.
