In this year's Gallup poll, beer has once again out ranked wine as the number one beverage of choice among alcohol drinkers. But the divide between the two is fast closing with 40% favoring beer over the 34% favoring wine.  Wine is all the rage these days, as it should be considering the precious grape has been here far longer than that of the preferred yeast concoction.  But the biggest attraction with wine these days is that of food and wine pairing, not since high school chemistry has something been made to seem so complicated.  I am here to try and help demystify the whole process of pairing your favorite wines with you favorite food.  After all, no one gets worked up about what beer to serve with your favorite pizza.  Why should wine be any different?

The concept of food and wine pairing should be simple and logical.  Think about the foods that you eat - the spices that you use when cooking. Think about your favorite wine - the aromas and flavors.  You wouldn't drink a full bodied merlot that has a tobacco or chocolate nose with grilled shrimp with a papaya glaze.  That doesn't even sound remotely tempting!  There is this new school of thought that it doesn't matter what you pair with your wine, drink what you like. That sounds all fine and good but when you really get down to it there is a fine line and the wrong wine can hinder not enhance the flavor of a good meal.  

Here is an example of the basic process that I use when pairing foods with wine.  Consider a white bean chili with the following ingredients:

• Ground turkey - lean meat
• Cannellini beans
• Diced tomatoes
• Onion
• Garlic
• Cumin
• Ground fresh Chili paste

To determine what wine to serve with the white bean chili, think about the strongest flavors in this meal. You'll need something that will stand up to the heat of the chili paste and the earthiness of the cumin.  Traditionally, a crisp white wine might work to counteract the heat of the chili paste but because of the earthiness of the cumin you could also go with a red wine. But remember, nothing too heavy. After all, you are using ground turkey which is a lean white meat not ground sirloin.  

Next think about your own personal tastes.

If you like white wine, a Pinot Gris with a slightly fruity nose would do well in cutting the heat in the chili yet allowing the other flavors to come through.

If you prefer a red wine to play up the earthiness of the cumin, you may want to go with a Pinot Noir whose subtle berry flavors would be a great contrast against the cumin, while playing up the flavor of the onion and tomato.  

It really is that simple, it really is just palate sense.

Next article, we'll explore the most common flavor components of your more popular white wines and why they can work with almost any weeknight meal.  

About Chef Heather

Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".