In the New Year, many of us Foodies make dietary resolutions to lose weight. Some will fail. But today, thanks to non-fad programs, many succeed. Changing lives by branching out to eat cleaner, greener, and leaner. Beginning to exercise and cook at home, bodies (& lives) will change for the better. (I, too, plan to lose the last 11 pounds of baby weight before my baby turns three without giving up my greatest loves: Butter and Wine.)
Those who do succeed, and remain successful in choosing healthy living, may experience a shift in what you like to drink. I’m no dietician but here in Wine Country, I’ve been watching Wine Lists change as Menus shift to keep up with the latest diet trends. From Atkins and Paleo now to Vegan and Gluten Free. And as people (including myself) remain clean eaters — choosing leaner and greener plates — my suspicion is that our taste buds (& palates) are regenerating (every 5-7 weeks) to delight in cleaner, lighter flavors. And in turn, ordering and buying wines that better pair with the lighter foods we eat.
Wine follows Food. As a nerdy Eater and Winemaker, I’ve found this gradual but consistent shift fascinating! Watching what wines the big and little wineries now produce to keep pace with dietary fads (for lack of a better word). Think about it– All those buttery Chardonnays and big, giant Cabs that were so 90s went really well with the all-pervasive Cesar salads, shrimp cocktails, creamed chicken or peppercorn steak menu items. Then it was the French fusion/ salmon era of the 2000s with the explosion of Pinot and Sauvignon Blancs on the wine scene. Today, don’t you see more kale, legumes, Asian influences, duck, salads, salmon (still), and seafoods? Pairing up beautifully with nationally relative newcomers like Rosés, Pinot Grigios, Syrahs, and red blends. The leaner the fare, the lighter the body of wines (in my theory at least). Because Wine follows food.
This brings us full circle to talk about Pairings. I hear a lot of talk about “how to pair wine with food.” And it really can be a science. But being a busy mom who has dirt under her nails from the garden and vineyard much of the year? I don’t have time to focus on what’s “perfect.” To me, the “perfect pairing” is what tastes good to you. It drives me NUTS when restaurants or top-down articles creep in with that snooty tone of “I know better than you”. When confronted with poncyness repeat after me: Whores have been drinking wine far longer than Queens. (According to the archaeological record at least.)
That said, a basic rule of thumb is this: Start with Color — The deeper the colors, the heavier the flavors will be. And vice versa. Lighter colors like the gold in a white fish or squash pasta go nicely with a sun-kiss hued wine like Sauvignon Blanc, Chardonnay or Pinot Grigio. Sharper flavors like grassy wines (Australian and warmer climate Sauv Blancs go nicely with Asian flavors. For the Reds in tomato dishes or pink meats? Branch into lighter colored reds like Pinots, dry Rosés, and Merlot based blends. Red meats and deep red vegetables? Try your Cabernets, blends and Zinfandels. Eggs go fabulously with light, crisp wines. While the greens of vegetables and salads are up to you. Keep in mind, I am no professional sommelier who could explain the complexities of pairings much better but this is how I explain it in “plain speak” to guests and to newcomers to this beautiful world of wine.
Happy eating! And drinking. Cheers!