Wine and food pairing: Three things to remember

Adam Richard Seger is an expert in the hospitality, flavor, and teaching industries. In this blog, the advanced sommelier shares some of his principles when it comes to wine and food pairing.

1. The wine should make the food taste better; the food should make the wine taste better.

Wine and food should be combined to create a balance. For example, champagne works well with salty and starchy foods like potatoes, fish, cured meat, and seafood. The hint of sweetness in champagne will bring out the flavors in these foods and vice versa. The same goes for the pairing of cabernet and steak, Bordeaux and lamb.

2. When you pair food & wine, you are making a sauce in your mouth.

According to Adam Richard Seger, the wine will change the taste of the food and the food will change the taste of the wine. He teaches that contrasting and complementing flavors is key. Pairing the body of the food with the body of the wine should go first before prioritizing other aspects such as flavors and subtlety. The expert says that the pairing should not be overpowering for a person to truly enjoy their meal.

3. "Drink like you eat"

The aroma of food and wine can take people to a special time and place. Delightful tastes are a comfort and a reward. At the end of the day, the pairing is about creating an emotional connection. The taste and the aroma must take a person to a special memory or be great enough to make a new one. Though there are many technicalities to consider, food and wine pairing is all about enjoyment.

Adam Richard Seger has been featured in GQ, The New York Times, Fast Company, Gourmet, and Food & Wine Magazine. His unique take on cocktail culture landed him high-profile events on four continents. Visit this blog for more reads on food and wine.