The Perfect Dinner: Matching Wine to the Sauce, Not Just the Meat
Wine and food pairing is a timeless topic of discussion among chefs, sommeliers, and food enthusiasts alike. Traditionally, wine pairings have been based on the meat being served: red wines with red meats, white wines with lighter fare like chicken or fish. However, an often overlooked but essential component of any dish is the sauce. The right sauce can elevate a meal to new heights, and it can also be the key to creating a more harmonious, memorable wine pairing . Understanding how to pair wine with the sauce rather than just the meat opens up a world of possibilities for enhancing your dining experience. Rich Sauces: Bold Wines to Match Rich sauces, such as those based on butter, cream, or red wine, demand a wine that can stand up to their fullness. When pairing wine with a dish like beef Wellington, where the sauce is a luxurious, buttery mushroom duxelles or a red wine reduction, you need a wine that has enough body and structure to balance the richness. A full-bodied red wine, su...