In modern society, food and drink are the two main indispensable elements in every meal and are offered by properties from fine-dining restaurants to bistros. Besides playing a role in generating revenue for the venue, it also enhances the customer dining experience (Serra et al., 2021). Food and beverage matching is effectively combining individual dishes and matching wines to stimulate each other`s flavors and improve the customer`s sensory dining experience (Harrington, 2005). However, it is considered to give a subjective and relative result because it depends on the individual customer. The right pairing will contribute positively to the dining process, but the wrong combination will destroy the entire meal. Lercara (as cited in Harrington, 2005) stated that the matching rules according to the Italian system are popular today with an evaluation technique based on complementary and contrasting factors. This essay will analyze the principles of complementary and contrastive in food and beverage matching with reasonable judgments, then discuss these pairings` influence on developing the customer`s gastronomic experience.
Complementary pairing is most commonly applied in food and drink pairing through the support to create an excellent mouthfeel and emphasize food and beverage quality (Spence, 2020). It is often expressed through the similarity in intensity or body level of the food and wine and the similarity in flavors of the dish and wine. The long-standing tradition is pairing red wine with bold-flavored meat (red meat) and white wine with light-intensity meat (fish or chicken) (Wine Folly, 2016). Correspondingly, a wine with a light intensity or a light body would be paired with a light food, while a wine with a high intensity or full body would be paired with a heavy dish (Harrington & Seo, 2015). For example, Sauvignon Blanc is considered a light intensity of flavors and the light body is a typical choice with light dishes such as fresh salad. In contrast, strong and buttery dishes like grilled lobster with cheese and garlic are better suited to wines with highly intense complex flavors and full-bodied weight, Chardonnay. It is proven that there are five basic tastes recognized by human taste buds: sweet, sour, salty, bitter, and umami (Ginane et al., 2011). Some of these flavors participate in complementing food and beverage combinations. For sweetness to appear in food and wine, choosing a wine that is sweeter than the dish is extremely necessary (Harrington, 2007). Otherwise, the wine will taste extraordinarily bitter and tart when drunk, causing nausea and vomiting (Plane, 2022). For example, Tiramisu dessert should be paired with Ruby Port – fortified wine with a high level of sweetness to bring down the sweetness of Tiramisu. Acid (sour) pairs well with acid (sour), but the wine needs to have a higher acidity than in the dish to avoid feeling uninteresting and washy in the mouth (Dodd, 2014). For example, a German Riesling with high acidity is paired with a salad containing a little lemon juice dressing to create balance and avoid watered down. The complement of beverage and food combinations in terms of bitterness is expressed through the composition of tannins in red wine and the fat or protein in the dish. Tannins bind to protein and fat components, helping to create a softer feel when eaten (Dufourc, 2021). For example, combining Beef steak with a red wine containing tannins such as Shiraz is common to soften the meat in the oral cavity. Umami flavor is often found in seaweed, soy sauce, or mushrooms. It should be paired with earthy-flavored wines for dishes with mushroom ingredients. Because mushrooms are soil-based ingredients, that combination is considered a similarity in the characteristics of wine and plate (Bernstein, 2020). For example, Stir-fried mushroom pasta is served with hearty and earthy Pinot grigio that emphasizes the characteristic flavor of the mushroom.
On the other hand, contrasting in food and wine pairings is said to be a new and interesting method, mainly applied to white or rosé wines to create a dramatic change in terms of flavors and textures, avoiding overpowering any element to create a balance of taste and a sense of harmony when dining (Kustos et al., 2020). Acidity and saltiness are two opposite flavors but provide a balanced combination and are universally applied. The acid component in white wine, which is mainly from citrus fruit (lemon, lime and orange), is considered to have the ability to reduce the salty taste in the dish. At the same time, the salty taste can reduce acidity, helping to balance the eater`s taste (Expert Village Leaf Group, 2020). For example, naturally salty seafood from the ocean is combined with champagne with the right acidity to balance each other out. Sweet and saltiness are said to be a unique, creative, and trendy combination in the modern era, thanks to their elimination effect (Harrington, 2004). The saltiness in the dish plays a role in reducing the sweetness in the wine and vice versa. An excellent example is Blue cheese - a mildly salty cheese and Moscato with a mild sweetness. The salty taste of cheese and minimizing sweetness in the wine also emphasize the fruity taste in the mouthfeel. In terms of textures, contrasting combinations are a stellar highlight in creating meaningful combinations of food and drink. It is sometimes possible to pair heavy food with light wine or heavy wine with light food, although it requires more difficulty and more profound knowledge to make reasonable and excellent choices (Herring, 2021). For example, a rich and creamy texture dish, cheesecake is combined with light, mineral, and slightly sweet Prosecco. The rich texture in the plate and the mineral and fresh texture in the wine will slightly inhibit each other, allowing the creamy element to stand out in the dish. In contrast, Gamay - a red wine with medium to high acidity pairs very well with a light salad with dried fruit, to highlight the aromas and flavours of the wine (Wine Folly, 2016).
Whether they are complementary or contrasting combinations, they provide customers with a memorable and enjoyable experience of the meal as a whole. In terms of meal quality, customers will feel satisfied and valued about the service and recommendations provided by the waiter (Gustafsson, 2004). The excellent combination of food and wine brings out the excellence of each dish and drink, increasing the value of the meal and its diners. As for the personal emotional aspect, personalization is an experience mostly found when professional servers provide pairing recommendations, but still based on client preferences and decisions (Wang et al., 2022). In addition, a meal with harmonious and complementary combinations brings a feeling of happiness and joy to customers (Harrington, 2005). At the same time, the contrasting and somewhat risky pairings show the experiencer`s expectation, excitement and curiosity (Harrington, 2004). In terms of socialization, customers can experience the basic knowledge of food and eating culture in society and keep up with today`s new and creative trends simultaneously, contributing to improving the standards of dining experience to a new level of civilization and more functional (Getz, 2019).
This essay has deeply and professionally analyzed the principles of complementary and contrasting in food and beverage pairings following the flavors, intensity, body, and texture. Complementary pairings are considered a traditional and popular method from the past to the present through a similar combination of intensity, body, flavor, and components. Meanwhile, contrasting combinations that seem entirely different but compatible are more creative and developed later based on the evaluation of taste and structure. These two fundamental principles combine to create a unique dining experience for customers regarding to quality, customization, and socialization. There is no perfect method for the ideal combination of food and drink, nor is there any pairing theory that ensures customer expectations are always met. However, it emphasizes customer acceptance and service provider creativity in going beyond the normative guidelines.
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