Raise your glass

you think promoting wine pairing in India is jumping the gun given that wine isn’t really on most dinner tables?
Although I am from Italy,I’ve lived in the United States for 23 years; there was little appreciation for wine in the 80s as people preferred drinking bourbon. Now,Americans have a sophisticated appreciation for wine and in parts the culture of pairing with food. Similarly,I think with India it is all a matter of time,quickened by more travel which will make Indians appreciate wine. The important thing is to make pairing less dogmatic to make it more accepted; wine pairing is very subjective and it is a matter of personal taste. The Indian palate is already so sophisticated,soon Indians will realise how much better food can be with the right wine.

ce pairing is subjective,what are the rough principles?
I don’t think there is any right or wrong,I am simply trying to make people understand the basics. The thing to keep in mind,though,is matching weight of the wine and food; delicate flavours with a light wine and heavy,spicy food with a strong,heavy wine. Weight of the wine corresponds closely with alcoholic strength,which can be a rough guide before deciding to open a bottle. Acidity is another key factor; Italian wines are high in acidity and therefore complement food easily. Acidic foods make you want to eat more as well. To match wines with low acidity,go for more creamy and complex flavours. There is no science so experiment,but try and complement the dominant flavour,whether it is the food or the wine.

Are there any foods that are difficult to pair with wine?
I’ve been travelling around the world consulting on pairing wine and food; more so in Asia and the East recently. The cuisines that use too much vinegar or raw fruit are hard to suitably match. Also,particular items such as artichokes or fennel should not be used while pairing with wine – it doesn’t matter what wine you use,it will all taste the same.