What Wines Go With Complex Foods?

Are you going to prepare a special meal and don’t know how to pair the wines? Stay with us for some pairing tips!

Wine goes well with good food, good company, incredible places and pleasant moments. When we talk about complex foods, pairing, although it may seem like a big deal, should be seen as part of the fun to make the environment more fun.

Some foods are difficult to combine with wines due to their spiciness, texture, composition, or serving temperature, which requires more attention to not make the gastronomic experience unpleasant. 

Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.

-Benjamin franklin

Jump To Section

1. Mexican and Thai Food
2. Indian Cuisine
3. Japanese Cuisine
4. Pairing Wine and Egg
5. Pairing Wine and Chocolate
6. Wines and Ice Cream

Mexican and Thai Food

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Spice Foods, like Mexican or Thai food,  can be a big challenge to pair with wine, especially when there are peppers, which have a chemical compound called capsaicin. This natural compound is irritating to our palate and produces a burning sensation in any tissue it comes in contact with.

When tasting, pepper and other spicy condiments warm the palate and enhance the heat of the alcohol,  reducing the perception of sweetness and making the wine taste bitter. The key to pairing spicy dishes is wines with high acidity and a touch of residual sweetness to combine lightly spicy dishes, such as a Riesling wine.

Indian Cuisine

The flavors and aromas are very present in Indian cuisine, of the myriad of spices they consume, bringing a wide variety of typical dishes. However, the influence of curry that characterizes the cuisine of India makes it difficult to pair with wines. Combine with Merlot, a wine with soft tannins, and a fruity aroma with spicy notes to balance with the Indian food.

Japanese Cuisine

Japanese cuisine is hard to pair since one of the main sides, the soy sauce, has an intense salty flavor. Another side is Wasabi,  a Japanese horseradish paste that goes with temaki, sushi, and sashimi.

When pairing wine with Wasabi, it is essential to choose one with a slightly lower alcohol content because it won’t increase the hot sensation on your palate.  In general, when having Japanese food, avoid red wines, opting for rosés if paired with a heavier dish, or white wines if paired with a lighter meal. 

Some sparkling wines are also a good option, like Italian sparkling with sweet notes that go very well with Wasabi, balancing the stinging horseradish touch.

Pairing Wine and Egg

The great difficulty in pairing wine and egg is the amount of fat in the yolk, which spreads through the mouth, covering the palate. In addition, the very intense aroma and flavor of the eggs can mix with the wine’s sensations, covering some flaws, such as the aroma of sulfur.

White wines with pronounced acidities, like Sauvignon Blanc or Pinot Grigio, can be the solution. However, don’t take chances with white or red wines that have gone through the oak barrels, as the yolk will compete with the presence of tannins.

Pairing Wine and Chocolate

Enjoyed by almost everyone, chocolate is produced as white, milky, and dark, with or without filling, making it difficult to pair, especially with Dry Red Wine, which results in a bitter taste. To get it right, choose a sweeter dessert wine.

Wines and Ice Cream

Ice cream makes the taste buds numb, neutralizing the flavor of the wines. Wines with a high sugar concentration, such as late harvest and port wines, are an excellent option to pair with ice cream. The fortified wine, like port wine, will contrast with the temperature of the ice cream due to the hot effect of the alcohol.

Did you like this article?

I hope this article has helped you improve your skills. To learn more, take a look at Sauvignon Blanc: The Enthusiast’s Guide To Wine Lovers.

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