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It’s really about aroma. Do you know how taste works?
Pairing, caring, and sharing as we gather around a banquet of good beverages and food sampling, the eating and drinking is a key part of bringing in daily nutrients for your body’s health. We as humans are social beings in nature. So, for good fueling and great conversation that happens with pairing beverages and food is an important way of helping in good digestion. Holidays and family gatherings are an opportunity to celebrate life itself and is reason enough to gather around a table with good food and drink. Food and what you choose to pair it with relates to how your body begins to break down the content of your food in order for vitamins and minerals to make it to our body’s organs for replenishing them. Pairing the beverages helps in the aid of good digestion. Chemistry plays a very important role in digestion and the transfer of good cellular health. We oversee moderation of the intake of everything we choose to put in or body. Be aware of how much you’re eating and drinking. Balance and moderation of food intact and drinking are a key factor in your well health.
In pairing food with beer, there are some basic, yet important concepts. For starters, match strength with strength. Strongly flavored foods or kokumi demand assertive beers. I have found that pairing grains like wild rice or polenta with clean and crisp Bohemian-style pilsners or American amber lagers works wonders. The complementary grain flavors balance hops while staying light on the palate. Alternatively, if you love sour and funky beers, try them with rich meats and root vegetables, such as grilled ribeye or lamb. Combining these flavors brings out the umami flavor in both. Even some dishes that are religiously consumed with wine, like filet mignon with Pinot Noir or Cabernet Sauvignon, can benefit from a beer pairing. Stouts and brown ales are bold enough to complement roasted meat, bringing out flavors that wine would not.
It is important to trust what you feel about a wine or a beer, tea or coffee, seltzer, or mineral water. Hydration and food go hand and hand. The reality about chemistry and our body’s part of its homeostasis depends upon how we pair things we consume. Another added feature of fermentation and digestion.
We can taste 5 main things – sweet, salty, bitter, umami (savory) and sour. Smell and taste go hand and hand.
With both wine and beer pairings here are a few tips to help you with making these choices.
- Find a wine/or beer that’s sweeter and more acidic than the food.
- Match intensities: red favors bold meals, and white is better for lighter fare.
- The leaner the meat, the lighter the red/or beer
- Pair medium reds/or milder beers with complex, multi-ingredient dishes.
- Complement fatty foods with high acid, fat, or bitterness.
- Enjoy wine/or beer and food from the same region.
Unlock your potential in growing your community table by sharing and pairing the chemistry of combining balanced pairing.
Join the upcoming virtual seminar and explore mindful eating techniques to create health and enjoyment around mealtime.
Mindful Eating Seminar: Get the most out of mealtime
Wednesday, October 4th | 6:00pm-7:00pm
Held on Zoom *If you cannot attend live, the recording will be emailed.