We’re all spending so much more time at home these days. It’s inevitable that someone will ask, “How are you spending your time?” That is, in addition to whatever work one might be doing at home and/or looking after children.
For myself, in addition to observing all the social distancing rules here in British Columbia and usual responsibilities at home, I am painting, gardening and growing lettuce and chives, walking in nature and cooking!
Cooking seems to be the main preoccupation for people I talk to. Not just the every day stuff but getting creative. As a friend said to me, “…after years of not bothering much with cooking, I’ve got all my old recipe books out and I am enjoying making good meals. It fills some time and I eat well!”
Other friends have said they are enjoying watching reruns of the charismatic American cook, Julia Child (1912 – 2004) and her cooking shows; great entertainment! Julia Child is recognized for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking. Her television programs were and clearly are, very popular.
One way that we can support the wine industry is through buying more wine! How about exploring new combinations of wine and food or selecting great wine by itself that we haven’t tried before?.
If we live in wine growing areas, we have the opportunity to support our local wineries through their wine-clubs and/or buying local wines at our local wine stores. It all helps the industry that has been through tough times for a few years.
Here in British Columbia, the wine growers in the Okanagan Valley struggled with fierce wild fires two years ago and now are facing loss of wine tourism and loss of sales to restaurants and bars.
Wherever we live, whether in North America or Europe, or elsewhere, it’s important that we support the local agricultural wine-growing sector if they are to survive.
In the spirit of practicing more wine and food pairing, here are some tips:
- Think about the component parts of both the dish and the wine. When considering the food dish, consider whether or not there is a sauce with the food. This can make a big difference as to which wine is chosen. For example, chicken prepared with a creamy sauce would pair well with a chardonnay, which fuses with the creaminess of the cream sauce. Chicken prepared with a spicy sauce would pair better with a Gewurztraminer.
- Balance the power of the food dish and power of the wine. Be careful not to kill the wine or dish with too powerful a wine or dish. If big red wines appeal, then drink with roast meats or stews.
- Consider the complexity of the food, i.e. the number of ingredients – this can make selecting an appropriate wine more challenging. Considerations would be the level of acidity, the spices/herbs in the dish, whether there is saltiness or sweetness. Having considered these elements, decide which aspect of a multi ingredient dish is to be “activated’ with the wine choice.
- Consider that specific regional menus often pair well with corresponding regional wines. After all, they’ve grown up together! For example, Italian dishes often contain tomatoes and olive oil. Tomatoes are very acidic. A characteristic of Italian wine is noticeable acidity. If you are preparing an Italian dish, select a wine with acidity. If you choose a regional dish from another area, see if you can find a suitable wine to complement that particular regional food.
- If some old sweet wines appear in your wine storage area, enjoy with aged, strong cheeses.
The idea is to experiment and keep good notes, so the successful and not so successful pairings can be noted!
The most important objective for wine and food pairing in these challenging times is to bring enjoyment to the table. Sometimes, a really good bottle of wine is best enjoyed on its own before or after the meal, if an obvious pairing doesn’t come to mind.
Let’s do what we can to support our local wine industry, our local wine growers and local wine shops!
Finally, to quote Julia Child:
“This is my invariable advice to people: Learn how to cook – try new recipes, learn from your mistakes,
BE FEARLESS,
And above all have fun”.
This sounds like perfect advice for experimenting with wine and food pairing.
Bon Appétit et Bonne Continuation!
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Reference: Julia Child 1912-2004. Lots of information and YouTube material on the web.
