When I choose a wine to pair with a dish, I’m always on the lookout for one of those seemless wine pairings that will make my “Hall of Fame.”  While I certainly have enjoyed my share of well matched wines recently, and even a few that I would dare say are very good, I have struggled to vote in a new wine:food couple into the Hall of Fame.  This past Labor Day, I opened and decanted a wonderful first class Malbec to pair with grilled Carne Asada.  I was certain that this combo would do the trick.  While the pairing was wonderful, alas, I could not vote it into my Hall of Fame.  It just didn’t capture me!  As I reflected on the holiday dinner the next day, I began to wonder why it’s so difficult to anoint a new member?

First of all, and I shudder to say this, there is some element of luck involved.  After all, this is more art than science.  You may think that you have the “perfect” varietal match, only to find that the producer had an off year.  Or perhaps the bottle has a little TCA or TBA, slightly altering the flavor profile.  Perhaps the flavor profile or texture of the dish is off just a little?  Maybe it’s you.  Perhaps you have a cold or allergies, distorting your perception of taste and smell?  Or, perhaps your choice was just not quite right in the first place (even though you’re certain that it should have been………..trust me…..we’ve all been there).  And if you think that an “expensive” wine from Bordeaux, Burgundy or Australia guarantees a perfect match, think again.  While very expensive wines usually improve the chances of a great wine, it’s not a certainty.  As well, that wine may not pair with your dish as ideally as you thought  Finally, there are so many excellent producers these days from old and new world sources, that it can be difficult to separate out a leader from the pack.  With so many variables to sort through, it takes some good, no great, fortune to access that “knock your socks off” wine and food match.

The cool part of this exercise for wine enthusiasts such as myself, is that it compels one to keep trying in the search for that perfect pairing.  And while there are so many variables that enter into the equation, the good news is that sooner or later, you’re likely to find a candidate to enter in the big dance.  How do you improve your chances? 

First and foremost, test as many wines as you can.  Learn what your palate likes.  Remember, you’re trying to winnow down a huge universe of wine to a manageable inventory from which you can search for that perfect match.  My perfect wine:food match definition may not be yours.  Second, learn more about the dishes you create (or buy).  If you can identify variables such as texture, style of cooking, spices and sauces, you will improve your chances of success in pairing the dish with wine varietals and styles. Too often, people ignore the importance of understanding the dish and its regionality (Strategies For Wine and Food Pairing, Part I), leaving a wine match to chance.  In fact, if you travel to another country, pick up a book on the cuisine of that region.  As you learn more about it’s structure, you’ll begin to connect it with flavor profiles of wine (often from that region as well). 

Be realistic about the relationship between pricing and quality of wine on both ends of the spectrum.  It’s unlikely that a $5 or $10 bottle of wine is going to make your “Hall of Fame” cut.  By the same token, it’s more likely that a $100+ bottle will make the cut.  Notice here, we’re talking percentages, not guarantees.  That leaves a large middle ground of wine prices that may furtively hide a stellar wine.  The 2005 Casa Lapostolle Clos Apalta from Chile that runs in the $80’s secured the Wine Spectator No. 1 wine of the year in 2008 while a 2005 Le Vieux Donjon (Southern Rhone) picked up a number 3 ranking in 2007 for ~$60’s.  As most of us, me included, cannot afford to drink a ~$100 bottle of wine several nights a week, a realistic goal might be to search for an everyday “Hall of Famer” in an affordable price range while keeping an eye out for another candidate from a higher price range.

So like you, I keep testing and tasting, from many price levels, searching for my next cuisine:wine candidate.  I know that it’s just a matter of time before I report back to you on a new discovery.  Meanwhile, what are your “Hall of Fame” pairings?  Why not share your Hall of Fame ideas with fellow wine enthusiasts on the Community Forum?

Tags: Chile, Malbec, Southern Rhone, wine and food pairing, wine pairings