Food Talk | How pairing wine with food is all about finding perfect harmony

Wine brings depth, balance, and complexity to food. Its acidity cuts through richness, while its unique flavour compounds complement and enhance the dish. The acidity of the wine cuts through richness and balances fatty or creamy elements. Tannins, found in red wine, create a slight astringency that can enhance the texture of meat, especially red meat. Sweetness balances heat and spices, while aromatics in wine; whether fruit, floral, earthy, or herbal, layer over a dish’s main flavors.

According to Shrikant Sanglodkar, Executive Chef, Sula Vineyards “For me, food and wine are not just about taste—they are about heritage, memory, and the joy of creation. I love weaving India’s rich, local flavours into the timeless art of pairing, letting each sip and bite tell a story. Whether it’s a humble coastal curry lifted by a crisp Chenin Blanc or a slow-braised mutton stew deepened with a bold Shiraz, the craft lies in respecting ingredients, honouring tradition, and creating harmony on the palate.”

Basics of food and wine pairing

Talking about wine pairing basics, Amit Kocharekar, Chef at Hotel Marine Plaza explains, for red meat, bold reds like Cabernet Sauvignon or Shiraz work well, as their high tannins complement protein and fat. Poultry like chicken or turkey pairs beautifully with Chardonnay or Pinot Noir, which match its delicate flavors.

Seafood, including white fish and shellfish, is best complemented by Sauvignon Blanc or Chablis, whose crisp acidity enhances freshness. Pasta with tomato sauce pairs well with Chianti or Sangiovese, as the acidity in the wine matches that of the tomato. For desserts, Port, Moscato, or Late Harvest wines work best, as sweet matches sweet without bitterness.

Cooking with wine

According to Chef Parikshit Joshi of _Someplace Else, Mumbai, w_hen it comes to cooking with wine, you can’t miss Truffle-scented Mushroom Risotto where white wine is used to deglaze the pan, pulling in all the flavours and enhancing the natural creaminess of arborio rice for a rich, velvety finish.

For Wok Chilli Chicken, a splash of Shaoxing wine is added right at the end of cooking to round out the flavours and give the dish a deep, savoury aroma.

How wine enhances the texture and flavour of dishes?

Here is what Chef Shrikant points out

Acidity: Brightens flavours and balances richness.

Tannins: Add structure and help cleanse the palate from fatty textures.

Aromatics: Complement herbs, spices, and aromatics in food.

Sweetness: Balances heat in spicy dishes and complements salty or tangy flavours.

Complexity: Deepens the overall taste experience, turning a meal into a sensory journey.

Recipe of Coq au Vin (Chicken in Red Wine)

Here is the recipe of Coq au Vin, a French dish of chicken braised with wine. Chicken slow-cooked with red wine, mushrooms, onions, and herbs.

Chicken marinade

• 500 gms chicken curry cut

• 1 Carrots sliced

• 1 Celeries sliced

• 1 onion, diced

• 4 cloves garlic, mashed

• 3 sprigs fresh thyme

• 1 glass of red wine

Garnishes

• 4 strips bacon, diced

• 100 gms button mushrooms

• 2 cups chicken stock

Braising the chicken

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 tablespoon flour

Method:

• To marinate the chicken, Place the chicken, carrots, celery, onion, garlic, and thyme in a bowl. Pour over the wine, cover, and marinate in the refrigerator overnight.

• In a small saucepan, bring the stock to a boil. Add the pearl onions, reduce the heat to low, and simmer for about 20 minutes.

• Remove the chicken from the marinade and pat dry with paper towels. Place a fine-mesh strainer over a bowl

• Heat 2 tablespoons of the butter and the olive oil in an oven over high heat. Dust the flour on chicken, skin side down, and cook until browned, 8 minutes. Remove the chicken to a plate reserved for stock and marinade and bring to a boil. Add the chicken to the pot, reduce the heat to low, cover and cook, add bacon, mushrooms, and pearl onions and cook, uncovered, until the chicken is fully cooked, 25 to 30 minutes longer.