OnTap Magazine

50 | Spring 2024 | ontapmag.co.za 1. SWEETNESS BALANCE: Your beverage should always be sweeter than your dish. The romantic notion of serving brut sparkling wine with strawberries and chocolate on Valentine’s Day is flawed unless you opt for a very sweet champagne. The lack of sweetness in the wine can make the pairing fall flat. 2. ALCOHOL AND SPICES: Alcohol enhances the perception of heat from spices, while sugar mitigates it. This is why high-malt beers, which have a natural sweetness, work well with spicy foods. They help to soothe the heat and balance the overall flavour profile. Some zero alcohol alternatives can be very interesting when playing with hot spicy food. 3. FAT AND ACIDITY: Oily fats, such as those found in salmon, butterfish, or sardines, require acidity to cut through the richness. Conversely, solid fats like those found in meats, need bitterness to balance them. This is where tannins in red wine or hops in beer come into play. 4. ACIDITY AND BITTERNESS: Acidity can intensify bitterness. Therefore, avoid pairing tannic red wines with green vegetables, as the combination can be unpleasantly harsh. 5. EFFERVESCENCE The bubbles in sparkling wines act as a palate cleanser, mechanically scrubbing the taste buds. This makes sparkling wines a fantastic match for rich foods like egg yolk or a cheesy pizza, as they prevent the palate from becoming overwhelmed. 6. TEMPERATURE A colder wine will taste more acidic, this is why tannic red wines are served slightly warmer, otherwise the increasedperception of acidity may boost the astringency of the tannins over the enjoyment level. Beyond these rules, there are countless possibilities to explore. Food preparation itself often follows the same rules for best pairing. For instance, toast and peanut butter can feel heavy on the palate. Add a layer of fruit jelly, and the acidity from the jam makes the peanut butter more palatable, creating a harmonious balance. The sommelier role is to guide clients through these principles, transforming a meal into an unforgettable experience. However, it is crucial to respect personal preferences. After all, the best pairing is one that delights the individual. Geared with these rules we can explore a vast spectrum of possibilities. It can be very simple food, including our classic fast foods chains, up to the most exclusive and sophisticated fine dining, they all follow the same rules. Wine is not the only option, beers or kombucha can offer very interesting matching partners. Wandie’s Place, one of Soweto most popular restaurant is famous for its Tripe Stew and Pap. The slight sweetness of the pap, and the spicy tripes are calling for some roundness. Some would opt for a beer and a cold milk stout would work perfectly. On the wine-front, a rounded spicy Pinotage, with a touch of sweetness, would make this earthy dish a fruitier experience. The Darling Cellar Chocoholic Pinotage's sweeter palate would not only seduce new red wine drinkers but really make the tripes very enjoyable. Cape Malay Samosas can be difficult for wine as the alcohol may boost the burning potential of the spices. The sweetness of the filling, driven by the caramelised onions would clash with a dry wine too. A slightly malty lager, such as Zwakala’s from Limpopo will provide the slight sweetness to buffer the spices, and resonate with the onions, while the carbonation will cleanse the palate for the next bite. On the most luxurious side, a pan seared farmed abalone served with a squid ink risotto, one of Cape Town Aubergine’s flagship dishes, will need an intensely bodied wine to deal with the powerful iodine flavours in the dish, and a lingering palate to support this umami complexity. Some of our best chardonnays, with a few years of bottle ageing, like Ataraxia from the Hemel & Aarde region will enhance the precious sophistication of the dish. But, now it is your turn to try and match your favourite dishes. Food pairing is an art and a science. It requires an understanding of both the fundamental principles and the intricate details that make each dish unique. As we navigate through the myriads of flavours and tastes, the goal is always to enhance the dining experience, creating moments of joy and discovery with each bite and sip.