Winemaker Joel Peterson discusses his wine pairing philosophy.Winemaker Joel Peterson discusses his wine pairing philosophy.
[MUSIC] When you're pairing wine with food, it's important to drink what you like. And there are no really hard and fast rules. Wine really is about either harmonizing or contrasting. If you want to stick to the whole notion of white wine with white meat and red wine with red meat, That actually works pretty well. Understand that acidity is really important. When the dish lacks acidity. Cannon is really important when the dish has lots of fat and lots of flavors. So if you're having something like a steak that's got a fairly marbled character associated with it. You're going to want something like a good Cabernet or a good Zinfandel. It's really assertive. It's got a good amount of [UNKNOWN]. It'll actually make the steak better. So when you take a bite of that, chew it up, and then take a drink of the wine. What you'll find is the wine will grow in volume. It will seem less [UNKNOWN], and it will also seem more fruity. Kind of the smooth, it's almost like the difference between really corse sand paper and fine sand paper. And the way these chilis seem to work with the oil is you get more of that fine sand paper kind of quality, that long kind of intense but not painful kind of finish. Which is great. If you have something that's smoky for instance. Wines like Syrah have a smokey component, so you can harmonize those kinds of things. And your goal, in somebody who's pairing that, is decide how you want to visualize that particular meal at that particular time. [MUSIC]