Food and wine pairing is a gastronomic trend understood as a process looking to enhance and combine the flavours of different meals with wine. This combination is not something randomly decided but a careful selection of the wine that best suits the organoleptic qualities of the food to enhance all its nuances.
In addition to the aromas and olfactory sensations that define the taste and balance of a specific type of wine, when pairing it with a dish, various stimuli produced by the components of the wine can be appreciated.
These components will determine to a great extent the quality of the wine, whether it’s a good one or not. Therefore, the elements that characterize the balance of good wines are mainly the structure, volume, aroma, and acidity.
Types of food and wine pairing
Considering the basic rules of wine balance, you can find two types of food and wine pairing, always seeking to maximize the gastronomic experience with a combination of unique flavours.
You can find different ways to get a perfect match when pairing wine and dishes.
First, pairing by similarity consists of combining similar flavours, sensations, and aromas, seeking harmony between flavours to enhance the qualities of the dish and the beverage.
Pairing by similarity is the traditional way and one of the most used worldwide, and here you can commonly find red wines paired with red meat and white wines paired with fish. This pairing also extends to dishes that include pasta and certain sauces.
Another food and wine pairing, primarily used in avant-garde cuisine worldwide, seeks to integrate flavours and textures to create a different experience, pairing food and wine by contrast.
This technique leaves the traditional method behind and bets on the search for a balance between opposing aromas and flavours. This type of pairing allows the connoisseurs to take much more risks and, in addition, to achieve much more surprising effects at the time of the tasting.
Keys to a perfect food and wine pairing
A perfect food and wine pairing will bring a variety of pleasurable sensations to the palate. However, it is essential to take a series of tips to make a good pairing and select the dishes that go best with each wine.
First, the choice of wine to accompany the menu will depend on the dish, so it is crucial to establish an order in selecting wines for the pairing as part of a menu.
Starters are typically accompanied by rosé and white wines, while young or Crianza red wines pair with light dishes. For the main courses, on the other hand, it is recommended to opt for reserve or gran reserve wines, and finally, desserts are usually accompanied by a sweet wine.
Another key to a perfect wine and food pairing is to ensure the food and drink have a similar weight, mainly determined by the level of fat, the intensity of flavour, or ease of digestion both the food and wine have.
It is also imperative to highlight the significance of classifying wine aromas for perfect food and wine pairing. The classification into primary, secondary, and tertiary aromas depends on the order in which they are appreciated.
Majorcan Denominations of Origin
In Majorca, wine lovers can find two denominations of origin. The first wine Denomination of Origin in Mallorca is Binissalem, founded in 1990, today with approximately 140 hectares of vineyards.
The other Majorcan Denomination of Origin you can find here is Pla i Llevant, founded in 1999 and currently in more than 400 hectares of vineyards in the country, which cover part of the centre and east of the territory of Majorca.
Tips for a good wine pairing in Majorca
Majorca is significantly known worldwide due to its denominations of origin. These famous wines have become unique, with special qualities impossible to imitate anywhere else in the world.
Also, these varieties have their unique pairings.
Red Majorcan wine pairings
The autochthonous variety in Majorca called Manto Negro is the base of the red wines of the Binissalem region.
The red wines from the Manto Negro grape of Mallorca are generally not very expressive and reach excellent alcoholic graduation. These wines have fruity, floral, and caramelized aromas and are full-bodied although somewhat light, balanced and smooth on the palate.
Connoisseurs can pair red Mallorcan wines with:
- Mallorcan Black Botifarra Sausage drizzled with olive oil
- Spicy chicken wings
- Cheesy pasta
White Majorcan wine pairings
In Es Guix, on the other hand, you can find a wide variety of Mallorcan white wines. The Chardonnay Sa Cabana, with an intense golden colour, thin transparent layer, and elegant tear, presents the memory of wildflowers, countryside, and mountains.
This pleasant taste wraps in a delightful toasted sensation typical of this unique variety. In addition, a balsamic feeling emerges to round and fill our taste buds.
The ideal dishes to pair with white Mallorcan dishes are:
- Regional seafood cuisine
- All sorts of traditional plates that include fish
Rosé Mallorcan Wine pairings
Mallorcan rosé wine is famous and usually pairs with a wide range of dishes, from light to fatty. Some of them are
- Salads
- Grilled fish
- Meats
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