Adam Richard Seger is a culinary expert and master sommelier who continues to be passionate about food and wine. For him, enjoying the flavors makes the experience truly worthwhile. He shares some tips for those who want to take their wine with their meal.
Follow the French tradition
The French are known for making wine a part of their meal. They always have something to nibble on whenever they enjoy a glass of wine. Even when they’re casually drinking a glass of white wine or champagne, they have cheese, charcuterie, or small pieces of bread to appreciate the combination of flavors. During lunch or dinner, they drink wine even while they enjoy their multi-course meals. Instead of drinking just wine, they believe that the flavors come out with food. It’s about making a sauce in the mouth.
It’s all about balance
Adam Richard Seger shares that wine shouldn’t overpower the food and vice versa. This is why it’s important to consider matching the intensity of flavors. For example, red wines work well with red meats and light wines work well with poultry and fish. Meanwhile, the wine must be more acidic than the food to bring out the synergy of flavors. Fatty food also works with bitter wines as it creates a smooth texture in the mouth that people enjoy. Many experts also believe that enjoying wine with food releases its antioxidant and anti-inflammatory properties.
Since eating and drinking are about pleasure, the master sommelier encourages people to experiment with pairings. It’s all about discovering delightful flavors.
Passionate about food and wine, Adam Richard Seger has spent a lifetime in hospitality, flavor, and teaching. He is alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley. Visit this blog for more on cocktail culture.