Complement and Contrast
After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast.
The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish.
The second strategy operates under the truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce. The crisp acidity of the wine serves as a contrast that can cut through the creaminess of the sauce and give a different, refreshing sensation for the palate as oppose to what a complementary pairing, such as a creamy, buttery Chardonnay, would bring. For most of history, the "complementary strategy" was the prevailing thought on food and wine pairing. In the 1980s, as more people started to discover and experiment with pairings, the idea of using contrast started to gain more favor. It follows the same idea that the "salty/sweet" pairing does in cooking (such as salty peanut butter with sweet jelly).
The same food may be complemented or contrasted: a hard, nutty cheese such as Hirtenkase should have "a nutty, slightly sweet wine with it," or a full bodied red wine.
Read more about this topic: Wine And Food Matching
Famous quotes containing the words complement and/or contrast:
“There may be as much nobility in being last as in being first, because the two positions are equally necessary in the world, the one to complement the other.”
—José Ortega Y Gasset (1883–1955)
“Armies, for the most part, are made up of men drawn from simple and peaceful lives. In time of war they suddenly find themselves living under conditions of violence, requiring new rules of conduct that are in direct contrast to the conditions they lived under as civilians. They learn to accept this to perform their duties as fighting men.”
—Gil Doud, U.S. screenwriter, and Jesse Hibbs. Walter Bedell Smith (Himself)