The Foodology Collective

With the weekly seasonal changes we’ve been experiencing on the east coast, meal planning can bring some unexpected challenges. That stew you were pining for when it was 15° and snowing at the beginning of the week doesn’t sound so appealing when you’re chilling at the latter end of the week… On the patio, in 85° sunshine.

So too can a poor wine selection turn a thoughtful meal selection to chaos. Wine and food go hand-in-hand, something that people sometimes forget, or more often, take lightly. But being mindful about your food and wine pairing doesn’t have to be pretentious, over-bearing, or over the top. Simply let it be what it is: an extension of the meal itself. The right wine pairing can often allow delicious food to soar to even greater heights when the appropriate taste buds are encouraged to join in.

Wine Pairing

Just as we wouldn’t serve deep-fried pickles alongside foie gras, we need to be mindful of the flavors expressed in a particular bottle of wine, and how those flavors will stack up against the flavors of the meal. That bottle of Sauvignon Blanc is indeed delicious while we’re sitting on the porch with a soft white cheese, a baguette, and some fresh fruit in the spring time, but not so much when we just whipped up a gumbo full of andouille sausage, peppers and spices in the dead of winter. Clearly, just a little bit of forethought can go a long way.

Wine Grades

We know that we’ve got to be mindful in our selection, but whether you’re a novice or a sommelier, you aren’t going to know the characteristics of every bottle, every time. There is just too much good wine out there for that to be the case (*snicker*). The sommelier has it a little easier than the rest of us, but fortunately people are stepping in to try and help. The folks over at Supple Wine have a great idea going. Not only do they have a growing archive of reviews, pairing suggestions, and podcasts, but they’ve put together a growing, searchable database of wine via indicators such as the type of fruit flavor or aroma exhibited. Check it out.

Their grading system gives two scores. One is based on the typical 100 point scale, with attempts made to be slightly more conservative in the grading than traditional publications. The second score is value based for the wine overall. A great idea, putting both ends of that subjective spectrum together in one place. It’s just damn cool that if I want something fat with hints of tobacco, and I’m out of new ideas, someone is willing to throw me suggestions.

So don’t overthink it to the point of a panic attack, but do take a moment to consider how your wine selection will play as a functional part of the meal, and not something on the sidelines. Consider the interplay of what you’re making, what time of year you’re making it, and what you’re sealing each delicious bite with.

It’s not there just to wash down your food, you know.