Wine Pairing by similarity is that which seeks to make the most of certain common characteristics of the dish and the wine. It is adopted in particular to look for the right bottle in the case of aromatic or spicy dishes: a wine characterised by strong aromatic, fruity and floral sensations will enhance its own peculiarities with a dish that has similar characteristics.
The same criterion is also adopted at dessert time: for a dessert, a wine with a more or less pronounced sweetness should be chosen, depending on the pastry product being tasted.
Matching by similarity consists of pairing foods and wines that share similar characteristics, such as sweetness, acidity or body. Here are some examples of pairings by similarity:
- Blue cheese with liqueur wine: blue cheese, such as Gorgonzola or Roquefort, goes well with a liqueur wine such as Sherry or Port, due to their sweetness balancing the savouriness of the cheese.
- Smoked salmon with Champagne: smoked salmon has a delicate and slightly salty flavour that goes well with Champagne, thanks to its acidity and freshness.
- Salad with vinaigrette with Sauvignon Blanc: a salad with acidic vinaigrette goes well with Sauvignon Blanc, due to its acidity and freshness balancing the flavour of the vinaigrette.
- Lamb with Cabernet Sauvignon: lamb has an intense, full-bodied flavour that goes well with Cabernet Sauvignon, due to its full-bodied, tannicity.
- Dark chocolate with Barolo: dark chocolate has an intense, bitter flavour that goes well with Barolo, thanks to its full-bodied, tannic flavour that balances the sweet, intense flavour of the chocolate.
- Baked chicken with Chardonnay: baked chicken has a delicate and slightly sweet flavour that goes well with Chardonnay, thanks to its full-bodied and sweetness.
- Grilled vegetables with Pinot Grigio: grilled vegetables have a delicate and fresh flavour that goes well with Pinot Grigio, thanks to its acidity and freshness.
- Spaghetti carbonara with Vermentino: spaghetti carbonara has an intense and creamy flavour that goes well with Vermentino, thanks to its acidity and freshness balancing the creamy flavour of the pasta.
- Red meat with Syrah: red meat has an intense and full-bodied flavour that goes well with Syrah, thanks to its full-bodied and tannicity.
- Pizza Margherita with Chianti: the pizza Margherita has a delicate and slightly acidic flavour that goes well with Chianti, thanks to its full-bodied and acidic taste that balances the flavour of the tomato.
These are just a few examples of pairings by similarity between food and wine. In general, pairing by similarity can be a good choice to create a balance between the flavours of food and wine, but it is important to remember that each wine has its own personality and that the perfect match also depends on personal preferences.
In any case, when choosing a pairing by similarity, it is important to try to balance the characteristics of the food and wine so that neither is overpowered by the other. Furthermore, it is always advisable to choose a wine that is appreciated for its characteristics, so that the pairing is pleasant and satisfying.
