The Right Pairing Can Elevate a Meal and Make It a Truly Memorable Experience. Here Are Some Elements To Consider When Recommending Food and Beverage Pairings
From the riesling that perfectly partners with spicy Thai food to the lite lager that nicely couples with carne asada–the connection between food and beverage can create a truly unforgettable culinary journey.
Menu Pairings can often be overlooked, but when done right, they can really elevate the dining experience for your guests and turn them into loyal diners.
To successfully recommend food and beverage pairings, servers should consider several key elements to ensure your guests have a thought-out and intentional meal.
Great Understanding of Flavor Profiles
First and foremost, the structure of any successful pairing lies in understanding the flavor profiles. Pairings should be complimentary (or contrasting) but never in competition with one another. A good grasp of flavor components such as acidity, sweetness, bitterness, and richness is crucial when selecting partners.
Take extra care to match the intensity of the food with the intensity of the beverage. A lighter, delicate dish will be overwhelmed by a heavier, full-bodied beverage, whereas a robust dish may overpower a more subtle drink.
Some things to consider when matching flavor profiles:
- Brightness and Acidity
High acidity can cut through the richness of dishes and refresh the palate. On the contrary, if a drink is too acidic for the dish, it can overwhelm the flavors–, leaving your guest with a sour taste in their mouths. - Tannin and Bitterness
Tannins, found in grape skins, seeds, and oak barrels, give wine structure and a slightly bitter taste. Tannins actually irritate the soft tissue of your mouth, so a highly tannic wine may not pair well with super-spicy food but would be lovely with fatty meats as the wine would help cut the richness. - Sweetness
That spicy Thai curry will pair wonderfully with a riesling because the sweetness of the wine will counteract with the spiciness of the dish, dulling the heat and allowing you to taste the underlying flavors in the food more.
Knowing What to Pair with Entrees
A good comprehension of what drinks to recommend based on your menu’s signature dishes will equip you with the knowledge to create memorable experiences for your guests, ultimately increasing your tip out and setting your restaurant apart from the places down the street.
Showcase the art of complementing and contrasting flavors. Whether it’s the briny taste of oysters paired with the crisp acidity of a Muscadet or the savory, smokey brisket paired with the malty, caramel notes of an Amber ale, these pairings elevate both the meal and the drink to new heights.
The best way to learn what tastes good together is to try it. You may have heard that white wine goes really well with chicken, but that doesn’t mean every white wine goes well with every dish with chicken. What if you unknowingly recommend your restaurant’s chicken alfredo with a sauvignon blanc?
As an article by Uncorkd explained, “When your customer tries this delicious and acidic wine with her creamy and luscious Chicken Alfredo… a taste washes over her tongue as if a lemon has been squeezed into a cup of milk and now her Alfredo tastes like sour, chunky milk.”
Experiment with Other Types of Pairings
While most customers tend to ask about wines to pair with entrees, don’t be afraid to branch out and experiment with alternatives.
Capitalize on different customer bases by incorporating other pairings such as non-alcoholic cocktails, spirits, or beer. Like wine, these alternatives can vary greatly in mouthfeel, taste, and alcohol content–so if you want to make a good pairing, you will need to take some really comprehensive tasting notes.
For example, beer can pair just as well with most meals as wine. Once you understand the flavor profiles in beer, you can make delicious and interesting beer pairings that will accentuate the flavors of your food and beer.
Here are some pairing ideas to keep in mind for your beer-loving guests:
- Blonde ales pair nicely with salmon, chicken, or brats.
- Hefeweizens work with salads, prosciutto, and seafood.
- IPAs pair well with fajitas, carrot cake, or spicy food like curries.
- Double IPAs go well with brisket, chicken fried steak, and lamb.
- Amber ales go well with burgers, jerk chicken, and pulled pork.
- Porters pair nicely with smoked or roasted food, barbeque, or blackened fish.
- Imperial Stouts work great with smoked meats, long-aged cheeses, and foie gras.
Whether you work in a fine dining establishment, a casual bistro, or a neighborhood café, understanding what beverages go with what food will elevate the overall dining experience, leaving a lasting impression on your guests. Don’t be shy to take advantage of trends and have some fun while expanding your knowledge on food and beverage pairings!
