Have you been disappointed with attempts at food and wine pairings in your local restaurants?
If you have been part of the growing numbers of disappointed dinners, who have been searching for the perfect restaurant to experience the finest art of food and wine pairings, La Vista might just be the answer you have been searching for. By the time you are done reading this post you will know exactly what to do to secure a table in one of the top and newest of Cape Town’s beachfront restaurants that will go to great lengths to satisfy your yearnings.
In this article our top chef shares his secret fundamental flavour profiles for food and wine pairings as well as why they work. As it turns out there are 6 main basic flavour profiles that you can experiment with to develop food and wine pairings to die for. It’s your turn to experience and learn the insights of how food and wines are matched by professional chefs and sommeliers.
Chef George helped us isolate the basic fundamentals. He asserts that:
“Cooking is simply a balance of fat, acid, salt and sweet.”
There are only 6 basic profiles that you should always work with when matching food and wine:
- The acidity in wine goes well with sweet and fatty foods
- Fatty foods require high alcohol or acidic wine, otherwise the wine taste will be off.
- Sweet food works well to balance bitter wine.
- Do not emphasize salt to compete with acidity in wine.
- Use salt as sparingly as possible to retain sharpness in the meal
- Use alcohol to cut through fatty foods or balance a sweet dish
The diagram below will help you remember the basics of the pairings
Bitter, fat, acid, salt, sweetness and alcohol balance together to make a perfect pairing.
See wine pairings in action on our website -> Check out our Best Food & Wine Pairings Post