Body against body — the rule that prevents most bad pairings.
Weight is the first filter
A delicate sole is flattened by an oaky red; a braised short rib swallows a pale rosé whole. Before flavours, ask how heavy the dish feels in the mouth and choose a wine of similar heft.
Cooking method changes the weight
The same chicken is a light dish poached, a medium dish roasted and a rich dish in a cream sauce. Pair the sauce and the cooking, not the raw ingredient.
Bridge ingredients
One dominant ingredient — smoke, butter, mushroom, chilli — often decides the wine. Find the loudest thing on the plate and match that.
EXERCISES
Taste this chapterFIVE STEPS, THIS CHAPTER'S BOTTLES- 1. Take one dish and choose a wine that is too light, then one that fits. Taste both.Hint: The mismatch teaches faster than the match.
- 2. Rank tonight's dinner 1–5 for weight, then pick a wine at the same number.Hint: Alcohol and oak both add perceived weight.