Mix and match

A Founder's Estate Sauvignon Blanc 2007 makes braised sea cucumber with spring onion taste more refreshing, while a Clear Lake Zinfandel 2005 enhances the dish's flavor. A Founder's Estate Cabernet Sauvignon 2005 reduces the spiciness but enhances the flavor of boiled grass carp in spicy soup. These are the findings of a tasting event on Nov 11 by Beringer Wines, established in 1876, the oldest wine from Napa Valley, United States.

Jerry Comfort, Beringer's wine and food culture educator, explained his theory of food and wine matching, which he is famous for. According to the expert, dishes with a prominent sweet, spicy, or umami taste can enhance the texture of wines, bringing more acidity and a refreshing sensation. Dishes that are mainly acid will make your wine softer and smoother. Dishes that are balanced between salty and other flavors form a more complicated taste and can go with a wider range of wines. Representatives from local media also tried pork balls, beef fillet with black pepper, and Peking roast duck to pair with eight Beringer wines. The results they got about the best food and wine pairing were varied, largely because of tasting differences. The Peking roast duck, with its sweet bean sauce and flour wrapping, showed flexibility in wine pairings. It pairs well with a number of red wines, as well as one or two white wines.

Beringers wines have been represented by ASC since 1996, and have produced a number of classic dry white, red wines. It was selected as "Best Wine Estate of the Year 2001" by Wine Enthusiast Magazine, and Wine and Spirits Magazine. It also won the titles of "Best Cabernet" and "Best Chardonnay" from Wine Spectator.