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The Art of Pairing: More Intuition Than Science

21/05/2025 Pairings

Whenever we discuss wine pairing, the conversation often sparks some controversy. We find it challenging to agree on the perfect combination for each dish. The first thing we must understand is that pairing is not an exact science. We are not dealing with mathematical formulas or foolproof recipes. There is no single correct way to pair wine and food.

We can perceive pairing as the pursuit of a harmonious relationship between the dish and the accompanying wine. Some even refer to it as a "marriage" between the two. But here arises the first dilemma: what does pairing truly mean? Are we talking about harmony or contrast? Because, as in any relationship, some pairs complement each other gently, while others stand out for their contrast. Let's leave that debate open and focus on what interests us: wines and their ability to accompany food.

Where do we begin?

The first step is to establish a logical order when serving wines, just as we follow a sequence with dishes: we start with light appetisers, proceed with the main course, and conclude with dessert. The same principle should apply to wines: begin with the lighter ones and gradually increase in body and intensity. It would be a mistake to start with a robust red and finish with a fresh white, as the latter would be completely overshadowed.

A basic guideline might be as follows:

  • Young white or rosé wines,

  • Aged white or rosé wines,

  • Young reds,

  • Crianzas,

  • Reservas and Gran Reservas.

Another option is to be guided by the climate of origin: start with wines from cooler regions (with less ripeness) and move towards those from warmer climates (more structured).

Pairing comes into play

Once the order is defined, it's time to choose: do we harmonise, contrast, or complement? The most common approach is to seek harmony between the dish and the wine.

When we talk about fish

Seafood such as oysters, prawns, or shrimp pair excellently with dry white wines, preferably with saline notes, like Albariños or Atlantic whites from Galicia.

Grilled fish pairs well with young and simple whites. If the dish includes sauces or complex ingredients, we will need more elaborate wines: barrel-fermented whites or aged sparkling wines.

And what about fish with red wine? Absolutely, if that's your preference. However, opt for a light red with good acidity and low tannins. A Pinot Noir, a high-altitude Garnacha, or Atlantic reds from Galicia or the Canary Islands can work perfectly.

When we talk about meats

Here, it's advisable to distinguish:

  • White meats can pair with full-bodied whites or complex rosés.

  • Red meats require more structure. For grilled meat, a crianza red from Rioja or Ribera del Duero will be a great ally.

  • Stews, casseroles, or game demand intense wines with personality. A Priorat, a Toro, or even an Amontillado can elevate the dish to another level.

The sweet moment

Dessert arrives. If it's fruit-based, a sparkling wine can help cleanse the palate and balance the acidity. For cream or custard cakes, nothing beats a well-balanced sweet wine. And if we're talking about dark chocolate, the ideal choice is a wine with structure, vibrant acidity, and a certain complexity.

The geographical pairing trick

A recommendation that rarely fails is to pair wines and dishes from the same region. It makes sense: for centuries, local food has been accompanied by the wine of the area, and that tradition is no coincidence. Galicia, for instance, offers seafood and wines that seem made for each other.

At Decántalo, we have prepared a Practical Pairing Guide to help you pair wines and dishes in a simple, clear... and delicious way!

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