This Is Not a Wine Guide by Chris Morrison

Author:Chris Morrison
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-05-25T04:00:00+00:00

SIZE AND FIT

Now, let’s look at the same piece of produce used across several dishes and cooked differently in each dish. Here we’re using beef. And this is interesting as there’s a thing called the ‘Glass Slipper’ effect at work here, where the ‘size’ and ‘fit’ of a key ingredient affect mouthfeel, and thus the body and texture in a wine, influencing the choice of wine to match.

There’s a huge difference between a slice of beef carpaccio (incredibly thin, delicate and raw) and a grilled piece of eye fillet (thick, chewy, juicy and a little smoky), even though they are essentially the exact same ingredient. The carpaccio is light-bodied, the steak is full-bodied. In each instance, they will require a totally different wine.

If we start looking at each dish listed below and, by measuring the weight, texture, intensity of flavour and the cooking technique employed in each, we can start to include a wider selection of wines in our tasting toolkit. Notice how the glass slipper effect comes into play. These examples will give you some idea of the approach I take when working on the floor with diners, suggesting wine matches for their meal. It’s also the same approach I use when consulting with a chef as to what should go on the wine list to complement a certain dish or dishes.

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