"The intention of pairing wine and food is extremely simple — the pleasure derived through both combined should be more than either alone. Notions like white wine should be paired with white meat and red wine with red meat, are outdated. Also, wine can be paired with every cuisine on the planet," says sommelier Nikhil Agarwal, the only Indian to ever win the Wine Australia Scholarship that is handed out to a handful of people every year. Agarwal is hosting masterclasses that will informally educate wine enthusiasts on wine pairing, how to drink wine and understand grape varietals. The masterclasses are part of the Wine Week organised by his initiative All Things Nice. Scheduled from February 11 to 17 in Mumbai, it's a week dedicated to wine where aficionados can pick from over 1,000 wines at select high-end restaurants for 30 per cent less than the regular list price.
Adds Agarwal, "Tasting wines to understand flavours is extremely important. Can you imagine learning how to drive a car through a textbook alone?" He gives a few simple pointers to get you going:
How to pair wine with food
1. Get acquainted with flavours. Spend time figuring out the ingredients in your dish and the flavours and aromas from your wine. The more you taste, the bigger your knowledge bank on flavours.
2. Try wine varietals (like a Cabernet Sauvignon) from different parts of the world and understand their differences and the similarities.
3. Figure out the flavours of the food you are preparing or ordering and then the flavours in the wine you'd like to order. Or vice versa.
4. Ask yourself: Do you want to enhance the flavours by pairing similar ones or would you rather contrast them? For example, mildly spicy food can be offset with a little sweetness in the wine.
5. Balance the richness of the dish with the heaviness of the wine. A creamy dal will overpower a lighter style wine and vice versa.
6. A good question to ask yourself: How was the food cooked? Stir fry vegetables are different from grilled vegetables. Grilling adds more body to the vegetables whereas a stir fry is lighter yet oilier. Accordingly, change the pairing even though the vegetables are the same.
7. Acid in wine cuts through oil in food and is also is a great partner to tart flavours.
We Indians like our spice. However wine, especially red wine, can elevate the heat in spice tremendously. So, it's important to keep the spice levels low to zero.
8. Desserts are complemented with sweet wines only. Ensure that the wine is sweeter than the dessert.
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