I have just read Tim Hanni’s blog on wine and food pairing and how it is all in the mind and that no wine really works with food unless heavily seasoned and acidic. This is an entertaining read, especially from a man who has spent a good deal of his career talking about wine and food pairing and who has recently invented a seasoning that is supposed to ensure that your favourite dish will partner with your favourite wine, no matter what the colour or style. Tim kindly sent me some samples of his seasoning so I tried it out on students and also with friends, following his instruction for use, and no one could taste any difference the wines either worked or they didn’t.
I am not convinced that it is not an article written to provoke reaction rather than any groundbreaking news. However as someone who runs wine and food courses on a regular basis it has got me thinking. I have always believed that taste is very personal, and whereas when tasting wines one can discern quality in a wine whether you enjoy the wine or not, when pairing a wine with a dish you either enjoy the sensation or not. However I have found in the last year whilst running these courses that when broken down into components, so tasting the different elements of sweet, sour, bitter, animal fat versus vegetable fat etc, that in fact we were generally all in agreement. So why was this, everyone tasted on their own at their own pace and then we discussed our findings? Is it that subconsciously we all followed a pattern and agreed with each other? I don’t believe so as we had some unusual partnering, those that blew traditional consensus out of the window!
So I challenge Tim Hanni’s article as wine and food DO work together, and sometimes clash together. Finding the perfect match can be challenging, but when found it can make a meal that much more enjoyable. Besides the research is a lot of fun!!!
Santé