6 Chef-Accepted Wine and Meals Pairing Ideas

Want an excellent wine advice? If a restaurant doesn’t have a sommelier, the chef could also be your subsequent finest guess.

“Cooks and sommeliers are each very particular in the way in which they give thought to components,” says Justin Pichetrungsi. A 2022 Meals & Wine Finest New Chef, he reimagined each the meals menu and wine checklist at his dad and mom’ long-running Los Angeles restaurant, Anajak Thai, in 2019. “I’d say the very best of each cooks and somms are nerdy, autodidactic individuals who dive deep into the origins or historical past of the merchandise that they use. And we discover a sense of satisfaction in that data.”

At this weekend’s Meals & Wine Traditional in Aspen, Pichetrungsi and 2013 F&W Finest New Chef Chris Shepherd will face off towards sommeliers to see who can craft the very best meals and wine pairings. Forward of their seminar, we requested Pichetrungsi and Shepherd for chef-approved wine recommendation.

Pair meals with wine — not the opposite means round

“Everybody says that you simply pair wine with meals, however truly you may pair meals with wine,” says Pichetrungsi. “And that’s actually the place you may have a good time, as a result of generally you do wish to drink (a particular) wine.” Have your coronary heart set on a bottle of Bordeaux? Ask your sommelier for menu suggestions that may complement it.

Assume regionally

“When fascinated about wine pairings, don’t overcomplicate it,” says Shepherd, a self-proclaimed “wine man” who writes a month-to-month wine column for CultureMap Houston. “Assume regionally. What is smart primarily based on the place the meals is from? Historically, what grows collectively goes collectively.”

“All you want is a fundamental understanding of the producers and types you get pleasure from,” he provides. “Not each Sauvignon Blanc tastes the identical — and the identical goes for Chardonnay, Pinot Noir, and so forth. Discover areas and types that resonate with you.”

Serve barbecue with bubbles

“Texas barbecue is a problem for lots of people on the subject of what to drink,” says Shepherd. “The smoke and massive meaty flavors would possibly make you attain for a bottle of Zinfandel or Syrah, and also you wouldn’t be mistaken. However that is the place I begin fascinated about the Texas trinity: brisket, ribs, and sausage. All are wealthy in texture — meaty, fatty, and smoky.”

His resolution to these daring flavors?

“I lean towards an ice-cold bottle of Champagne,” says Shepherd. “It cuts by way of the richness, tones down the smoke, and does a incredible job of clearing the palate, getting you prepared for that subsequent chew. Unorthodox? Sure. Scrumptious? Hell sure.”

Seafood and pink wine? Go for it

The concept seafood can’t pair with pink wine is just too normal, in line with the cooks. “It actually will depend on what sauces you’re utilizing, how (your dish) is seasoned, how fatty the fish or the seafood is, and the final physique of the sauce,” says Pichetrungsi.

He suggests serving a flavorful crab curry, for instance, with a Beaujolais or dry Lambrusco. “What’s enjoyable, at the very least for me, with Thai delicacies, is the flavors are so different all through the meal you can go in any path you need.”

Contemplate the ‘Champagne reset’

“The outdated ‘Champagne reset’ is without doubt one of the most stunning issues in hospitality that actually I’ve solely ever seen right here at our restaurant,” says Pichetrungsi. The concept is to maintain your palate vigorous by ordering (or serving) some bubbles earlier than dessert.

“While you end the meal and the desk will get reset, you simply wish to rinse your face off with Neutrogena,” says Pichetrungsi. “That’s what the Champagne reset is to me.”

Don’t overlook dessert wine

“I actually want that folks spent slightly bit extra time with dessert wine,” says Pichetrungsi. “It’s an effective way to increase the expertise (at a restaurant) and to have a dialog.”

One in every of his favourite pairings? Mango sticky rice and Madeira. “I like desserts with some savory, salty qualities. As a result of sticky rice has virtually none of those, it’s good to have them within the pairing,” he says. “(With) Madeira, there’s acid, there’s slightly sweetness, there’s slightly little bit of saltiness, and there’s slightly little bit of earthiness.”