Match made in a vineyard

Wine pairings, even of the off-beat variety, originate from a carefully curated set of ingredients. Here’s how you too can be a pro with this ageless trend

Did you know when you pair sushi with red wine, the small amounts of iron in red wine can bond with the fish oils and stick to your palate, leaving you with a fishy but metallic aftertaste? And that not all chocolates pair with all wines?

Fratelli cheeses are crafted to reflect the terroir of the vineyards

“Since both chocolate and wine could be rich in tannins, it is important to select chocolate and wine which are both not too high in tannins. We should select a wine that is juicy to balance the tannins in chocolate. Also, the flavour notes in chocolate and wine should be similar, so a chocolate with raisin notes or chocolate-coated raisins should be paired with a wine with raisin or berry notes,” explains Vikas Temani, business head, Paul And Mike, who collaborated with Sula Vineyards to create a limited-edition Dindori Reserve Shiraz dark vegan chocolate. The light-bodied red paired with the fine and delicate bite creates a unified burst of bitter cacao and a fruity smokiness. “Shiraz is a full-bodied fruity wine, and goes well with the intense and fruity Paul And Mike 72 per cent dark chocolate,” says Temani.

Smart pairings
There are no strict rules when it comes to wine pairings, Gregoire Verdin, general manager, brand ambassador and head of tastings and international business, Sula Vineyards, explains: “Pairings are subjective. Remember, saltiness in food offers great contrast with wine acidity. Saltiness and sweetness work well together (take a port with blue cheese), and fat loves tannins. It’s all about elevating the flavour for a fantastic gourmet experience.”

Namrata Sundaresan; Puja Sekhri; Vikas Temani

There are two types of pairings: mirror pairings that involve choosing a wine with the same characteristics of the dish, and unconventional pairings, for a clash of flavours, shares Verdin. “You can pair a wine with your main dish but there’s no harm in pairing it with the side dish or even the sauce. For instance, a high alcohol content will tend to make a dish even hotter. I enjoy the intensity of red curry, nalli nihari or tandoori paneer/chicken tikka with our Rasa Syrah. A samosa chaat, grilled fish or falafel platter will pair well with our Grenache Rosé,” he adds.

The acidity and fruity character of wine make for a good match. If you’re tucking into butter garlic prawns, butter chicken or mustard fish, pair it with a Chardonnay. “Our lemony, buttery and rich style of chardonnay pairs well with such foods,” suggests Verdin.

Cheese saves the day
For pairing cheese and wine, “match them by the intensity of flavours. Intense wines generally match well with cheeses that have strong flavour characteristics and light, fruitier wines generally match well with creamier, mellow cheeses. Pair hard cheese varieties with red wine. Pair soft, creamy cheeses with white wine,” says Namrata Sundaresan, co-founder of Chennai-based artisanal cheeses called Käse. They collaborated with Fratelli to create a line of three cheeses (all priced at R465) inspired by the wines, in order to showcase the terroir of the vineyard.

Gregoire Verdin

For example, the Sangiovese leaf aged cheddar is a combination of cheddar and Cornish yarg, which is wrapped in home-grown Sangiovese leaves and aged for up to five months. The process of ageing this cheese is by wrapping it in leaf is a traditional technique, ensuring a consistently moist environment for the product. The leaves lend smoky and woody notes to the cheese, creating a characteristically scrumptious flavour. It’s best sipped with a red.

“On the other hand, Chenin Sunburst has a rich taste achieved by daily rinsing with a Chenin laced brine for five to seven weeks, and designed to be paired with a white. The third is a Syrah Gusto. It is steeped in a saturated brine of red wine for about four to five hours before it is aged for five months in our chambers. As it ages it develops a slightly metallic tone on the rind. This is best with a rose,” reveals Puja Sekhri, director, Fratelli Wines.

Simple cheat sheet
>> For chocolate and wine, match similar intensities — pair milk chocolate with light to medium bodied wines and dark chocolate with full bodied wines
>>  Pick a wine which is sweeter than the dessert — this combination works 
like magic!
Log on to: www.paulandmike.co (Dindori Reserve Shiraz dark vegan chocolate); www.fratelliwines.in (Fratelli signature line of cheeses)

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