Slice of Ahwatukee: Pairing wine and food

One of the most commonly asked questions at my restaurant is what wine to pair with what food. Food can be chosen based on the wine selected or wine can be chosen based on the food being served, either way it is my goal to find a complimentary pairing that will bring the most flavors out of both food and wine.

I usually pair food and wine by either finding common flavors in both, or looking for an opposite (akin to "opposites attract"). If there are citrus aromas and flavors in the wine, I may pair it with a dish that also includes citrus. On the other hand, a wine with citrus aromas that may be a little on the sweeter side, I may pair with a dish with opposite flavors such as a spicy dish or a dish with blue cheese.

When pairing food with a wine, it is best to find out what the flavor profile of the wine is. Researching by tasting the wine is most enjoyable, but if it is impractical to pop the cork ahead of time, the Internet has tasting notes on most wines.

To give an example of a food and wine pairing, the Marc Bredif Vouvray from the Loire region of France is made from the Chenin Blanc grape. Its characteristics can be described as a dry white wine with green apple, floral, mineral aromas and a slightly sweet pallet with flavors of green apples with a slight undertone of figs and honey.

When deciding on what to pair with it, I went with both my rules of food pairing. I created a tartine (a French open-faced sandwich) that layers fig jam, prosciutto, goat cheese and honey on a slice of toasted French bread. The fig jam and honey help draw those flavors out of the wine, and the saltiness of the prosciutto and the boldness of the goat cheese cut the sweetness of the wine. The Vouvray and the tartine combine to create an explosion of flavors. Alternatively, I might emphasize the apple flavors of the wine by pairing it with a Brie and Green Apple Tartine.

The same concept can be used with all wines, dry to sweet, fruity to spicy. Just be careful that one does not overpower the other. I think of food and wine pairing as a marriage; the right combination really makes it work.

With the summer heat still upon us, a glass of Vouvray will be a perfect wine to be used as a cool down. I have included the Prosciutto and Goat Cheese Tartine recipe so that the pairing can be shared to help create a nice moment. This tartine will also go well with other white wines such as a riesling or an un-oaked chardonnay.

Bon Appétit!

If you enjoy this pairing, or want a more hands on experience, come join me at La Vigne French Bistro & Wine Bar, 4921 E. Ray Road, Tuesday nights at 7 p.m. where we sample five wines paired with hors d'ouerves. Cost is $35 per person.

Lisa VanSickle is owner and executive chef at La Vigne French Bistro & Wine Bar and is a resident of Ahwatukee Foothills.

Prosciutto and Goat Cheese Tartine

(serves 1)

1 slice Vienna French bread slice

1 slice Prosciutto - thinly sliced

2 tablespoons fig jam

2-3 tablespoons soft goat cheese

1 tablespoon honey

1 clove Garlic

extra virgin olive oil

Brush olive oil on bread and lightly toast. Cut the garlic clove in half and rub cut side over the toasted bread.

Spread a thin layer of fig jam on the toasted bread then place the prosciutto on top. Spread the goat cheese over the prosciutto. Drizzle with honey.

Cut into three slices, keep slices together as they are placed on serving platter.