Wednesday, December 1, 2010

Wine Me. Wine Me Not. (Pairing With Food)

The common and simplest rule-of-thumb is red wine to complement red meat, and white wine to complement white meat. However, as to which red wine to choose for a particular red meat, and which whites to fit a particular chicken or fish menu, that would be up to you. Yes, YOU! Why? The answer is best explained by Chef Will Meyrick & Dean:

"Everybody has their own palette, its about finding one that suits yours."

After all the recommendations by friends, or even your favorite Sommelier, in the ends its your tongue that decides, not anybody else. Of course, there's guidelines, and Sommelier knows it best, however, after trying several wines from Champagne, to German's Riesling Kabinett, to French Viognier in one streak, Chef Meyrick has got his point delivered. And that is everyone's wine experience is personal. From those selections of wine, I like the Riesling Kabinett the most while my friend like the Viognier, the rest might find Champagne most acceptable for their palette.

Same thing when it comes to Asian food. Chef Meyrick had us tried his Roasted Duck and San Choi Boi along with different types of wine. And over the years, he has concluded that when it comes to asian food, there's no such thing as red meat red wine, white meat white wine. With its spicy characteristic, wine as it come close as drinks to augment your palette, what you look for is something that suits you. Dean even stated that its almost like drinking es-teh-manis, he like it and it complements most asian food as our asian tongue usually crave for sweeter cuisine and that explains why I preferred the Riesling Kabinett which was sweeter than the rest of the wines that night.

All in all, when it comes to pairing food and wine, its about opening up your options and giving it a try with different ones. As for my conclusion, I've found that right, and I think once I find that one wine that fits me best, I'll still enjoy it even with various kind of food. Don't you think so? Its like "apapun makanannya, minumnya .... "

One final toast with my favorite Riesling Kabinett,

Fellexandro Ruby
Snack on my tweets @captainruby


  1. Freddie Fabian SalimDecember 1, 2010 at 12:17 PM

    That's right.. I'm so proud that culinary in Indonesia getting better and wider, we drink wine not because we want to get pissed.. but accompanying our food..Great topic ruby..

  2. Thanks Chef Freddie =D Let's open a bottle of good good wine next time im in Sydney. And you gotta cook! =D

  3. Thanks Chef Freddie =D Let's open a bottle of good good wine next time im in Sydney. And you gotta cook! =D


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