Wine and food pairing is a subject discussed with great reverence in the world of gourmet dining. Modern gastronomy has written tomes and waxed eloquent on the subtle art of pairing. Any restaurant worth its salt has a sommelier to assist diners in picking the right wine with their food. While it may all seem daunting to the novice, the connoisseur knows the subtle nuances of his wine and how to pair it with exotic ingredients in his food. But before it attained this aura of near mystification, wine and food pairing was much more simpler. Let’s travel back in time and look at the history of pairing.
Long, long ago wine was just another beverage, considered safer to drink than the local water. It wasn’t until much later, when regional culinary styles evolved that winemaking transformed too. The roots for the modern day thinking that regional food pairs best with regional wines were perhaps sown then. Wine was consumed as part of a meal, and with whatever food was eaten locally. This practice is still evident in classic pairings of wine and cheese, or meat. For example, French Brie pairs best with the local tannic wine Beaujolais. Or lamb, a staple meat across Europe, pairs best with red wines from regions like Bordeaux, Greece, Provence, Rhone, etc.
The olden day approach was also rather simple. Red wine with red meat and white wine with white meat. While this still holds good as a pairing yardstick today, the recipes have become more complicated. There are complex ingredients, which may completely alter the taste profiles. And that’s where guidebooks and sommeliers come into action.
The turning point for wine and food pairing, as we know it today, can perhaps be traced back to the 1980s. Wine went through a reinvention, and transformed from a beverage meant for intoxication, to an integral part of dining. Food magazines, reviewers, bloggers, chefs and restaurants started suggesting wines that went with their signature dishes. It didn’t stop there. They even suggested course-wise pairings.
The science of pairing
Some people went a step further, and scientifically proved how pairing works. A study conducted in 2012 by a group of food scientists indicates that mouthfeel (the way food feels in the mouth) plays a crucial role in how people interpret food pairing. The study says that foods on the opposite end of the taste spectrum create a pleasant sensation, triggering a good match in the mind. It helped explain how wine and cheese pairing is more than just an art.
Big Banyan preferences
Going by the classic theory of pairing local cuisine with locally produced wine, we’ve listed our preferences here.
Mutton Xacuti & Big Banyan Limited Shiraz: The peppery notes of the Shiraz complement the spices ones of the Xacuti.
Fish Reshado & Big Banyan Sauvignon Blanc: The acidity in the wine cuts through the spice of the fish, creating a delicious harmony.
Bebinca Bellissima: The sweet notes in both the wine and dessert create a perfect melody.
Pork Vindaloo & Big Banyan Cabernet Sauvignon : This heavy bodied red wine is just what pork needs.
Chicken Cafrial & Big Banyan Rosa Rossa: The fruity flavours of this wine pair well with the spice and vinegar in the chicken. The light wine and the light meat go hand in hand.
This Valentine’s Day, gift a garden to your loved one. Take home a bottle of our wines, and get a gift card with embedded seeds free. Plant the card and watch it blossom.
If you’re someone who loves entertaining friends at home, these tips are just for you. Follow them and brush up on your mixing skills. Dish out the most delish cocktails ever.
It’s the season for hobnobbing and partying. The days and nights are filled with feasts, treats and little nibbles. While you cook up a storm, we thought we’d help you put together the perfect party starter. We got in touch with Deeba Rajpal, and she created this sinfully yum cheese dip with smoky baked mushrooms. … Continue reading Smoky Baked Mushroom Cheese Dip
This is perhaps one of our favourite festivals. We simply love the riot of colours, the festive spirit, the chance to meet and have fun with all your friends and family, and of course, all the yummy delicacies prepared today.
Christmas ain’t complete without a lusciously indulgent, fruity, boozy cake. And this one fits the bill perfectly, yet redefines it in a very modern way. The Spiced Orange Cake with Mascarpone and Poached Oranges is as decadent as it gets. And it’s also the last in our series by Shivesh. Over to him. This is … Continue reading Spiced Orange Cake with Mascarpone and Poached Oranges
Just like fashion, fads in food come and go. A few years ago, there was a rumour that cabbage soup was trending (that would have been like the 90s for fashion). Depending on where you live, the list varies. Each region has got its own quirky ideas and favourites. And after analysing quite a few of these lists, we’ve put together our own list – one that we would love to follow!
The season of good food, wine and parties is here. And we’ve got some great recipes for you to try this Christmas. We got one of favourite bloggers, Shivesh, to create some delicious desserts for us. This here is his fabulously yum Black Forest Pavlova with cherries infused in Big Banyan Merlot. Over to him. … Continue reading Christmas special: Black Forest Pavlova with wine infused cherries
Christmas excuse enough to have more wine. All those parties at home with family call for more bottles to be uncorked every night. But December 2015 was extra special for us. The state of Kerala, known the world over for its pristine beauty, saw a sudden surge in the sale of wines. Traditionally, Kerala was … Continue reading Wine wins in Kerala!
How well do you know your wines? Do you consider yourself a wine snob of sorts? Get ready then! We are going to put your love for wines to test. #RiddleMeWine will test your knowledge about both Big Banyan wines and wine making in general. Big Banyan wines are made from the plumpest, just-ripe grapes. … Continue reading #RiddleMeWine
Wine and food pairing is a subject discussed with great reverence in the world of gourmet dining. Modern gastronomy has written tomes and waxed eloquent on the subtle art of pairing. Any restaurant worth its salt has a sommelier to assist diners in picking the right wine with their food.