Perfect Match At Home

Photo: Rose Gallagher

Now you know the three steps to make a great pairing, your way:

• Balancing the relative 'weight' of wine and food
• Making flavor bridges and connections
• Adjusting the 'tastes' of the food

To put the technique of the Perfect Match to work, try these three dishes:

Cabernet with grilled steak: This is a classic combination. If the wine tastes tannic, try adding coarse sea salt to mellow and reduce the perception of the tannins. Build a flavor bridge by adding grilled mushrooms, which will echo the earthiness of the Cabernet.

Syrah with lamb: Lamb works well with the minty, herbal qualities often found in Syrah or Shiraz. These wines tend to be less tannic, making them a good match for meats that don't have a lot of fat. If tannins need to be tamed, add coarse salt to the lamb or choose a cut of lamb that is richer. Grilling the meat will add a charred quality that picks up on the oak and vanilla in the wine. Adding sweetness, in the form of a fruit relish or mint jelly, will mellow an overly alcoholic (or hot) wine and will form a flavor bridge with the fruity characteristics of Syrah.

Photo: Christian LaCroix