Why Wine Pairings Matter

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Photo by Heather Sperling


When I accepted the job as a chef de commis at the French Laundry, in 1996, I had the unrealistic notion that I would be able to find the free time outside of cooking to learn the wine trade. Surrounded by vineyards and the core of the American wine industry, there was no escaping that Napa meant wine, and that my culinary education should include the wine education that only immersion at a vineyard could provide. They felt like they went hand in hand. However, the transition into reality was abrupt: I found myself working 15-hour days with the goal of helping create the best restaurant in the world.

The next thing I knew, I had been working at the French Laundry for two and a half years. I had grown immensely as a chef, but felt that I was plateauing a bit in my drive and desire to keep learning. I had a girlfriend at the time, who of course was less than happy at the hours I was logging. That and other forces in my life kept telling me I needed a change. The time seemed right to pursue winemaking.

I spoke with Chef Keller and let him know that in two months I would be taking an assistant winemaker job at La Jota Vineyard Co. He was supportive of the decision, even though the timing was not perfect from the kitchen's point of view, and graciously masked any disappointment he felt. He assumed I would never return.

We believe that each course can be enhanced by the wine--and visa versa: that the food can enhance the wine as well. That is the essence of a great pairing.

La Jota Vineyard Co. was a very small stone winery built in 1887 on the side of a sloping Howell Mountain hillside. The property had 28 acres planted, mostly to Cabernet Sauvignon, Petite Syrah, and Malbec grapes turning out about 5,000 cases per vintage. The owner, Bill Smith, was a quiet, reflective man in his late 60s. He was a believer in drinking wine, not using it as a trophy or status symbol.

"It's just grape juice," he would say when I would marvel at what he had chosen to go with our cookout lunches prepared by the vineyard team. We had some amazingly authentic Mexican food cooked over a campfire in the middle of the vineyards, and Bill would open anything he felt like drinking. One day it was a 1988 Dunn Cabernet from his friend and neighbor Randy Dunn, on another occasion it was a 1990 Chateux Rayas.

Because the operation was so small, I was required to wear many hats. I got my hands dirty planting and pruning in the vineyards, picking and pressing during crush, and racking and bottling in the cellar. I spent time each day tasting the wines in barrel, learning how they changed over time, noting the sometimes subtle nuances between barrels, the weight of different varietals, and the slight variance in the terroir of the five small vineyards on the property.

Most of all, I garnered an appreciation for how critical a role the olfactory plays in our perception of taste. Wine lovers speak of a wine's "nose," and compare the aroma to the eventual flavor on the palate. The "finish" is often tasted when you breathe in again. These are all part of the language of wine, and yet we do not typically speak of food in the same manner. I wonder why that is?

Luckily, I was drawn back to cooking and returned to finish my education with Chef Keller. As a sous chef at the French Laundry I began to focus more and more on how dishes could be flavored through aroma. As I developed my own style in Chicago at Trio and at Alinea, aroma techniques became one of the defining characteristics of my cuisine. And it started with my experience in the vineyard.

While building Alinea we decided to continue the pairing work we had begun at Trio with Joe Catterson. We believed that pairing was so critical to the dining experience that we made Joe not only our wine director but also our general manager. With a menu of 12 to 26 courses, it is impossible, and not terribly desirable, to have just one or two wines bridge the courses. Instead, we believe that each course can be enhanced by the wine--and visa versa: that the food can enhance the wine as well. That is the essence of a great pairing.

There are no hard and fast rules on pairing wine with food. The romantic notion that a sommelier with amazing taste-memory knows exactly what to pour with whatever dish has some occasional truth. But more often than not, that merely informs a direction. Then we begin opening dozens of bottles to find just the right complement to a course. Or if we find a wonderfully vibrant, unique wine that we wish to showcase, we may work in the other direction and let the food be guided by the wine (though that is a rare occurrence, a subject I'll explore in later posts). Ideally, even seasoned wine lovers come to Alinea and are surprised by both the wines and how well they match with the dinner.

About 70 percent of our customers order the pairings, and we feel that is the best way to enjoy the restaurant. We also keep a 550+-selection cellar, and encourage diners to incorporate a favorite into their pairings. Our staff is very flexible in augmenting the pairings or changing them slightly to match a patron's preferences.

The response has been rewarding: many diners tell us that the pairings are revelatory, and that they never understood food/wine pairing--or thought it was total BS--until a particular moment in the meal. So many diners asked to order the wines from our pairings that we decided to launch a Web-based service selling them as a subscription. Alinea: Oenophilia was born from the requests of our patrons.

In compiling some of the material for Alinea: Oenophila I wrote my thoughts on specific pairing and the stories behind them. In subsequent posts we'll explore examples of food and wine pairings, why they work, what we focus on, and the creative relationship between them.

Grant Achatz's eight-part series on wine pairings will run on Mondays and Wednesdays for the next four weeks. Check back for his recommendations for what to serve with beef heart, caviar, chocolate, and more.

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Grant Achatz is chef and owner of Chicago's Alinea. He grew up in the restaurant industry, literally, with restaurateurs as parents and grandparents. More

Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, literally, with his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spent most of his free time there, learning and developing the very skills that would allow him to become one of the foremost innovators in the field. Early on he realized he wanted to become a chef, and upon graduating from high school, he immediately enrolled at the Culinary Institute of America. Excelling at the CIA, Achatz graduated and ascended the culinary ladder at several prestigious restaurants, including the acclaimed French Laundry in Napa Valley. Achatz worked closely with owner Thomas Keller, and thrived in his highly creative, dedicated environment. After two years, he became Keller's Sous Chef. In a decisive move to broaden his knowledge and experience, Achatz accepted a position as Assistant Winemaker at La Jota Vineyards after four years at The French Laundry. Then in 2001, he returned to the Midwest when he accepted the Executive Chef position at the four-star Trio in Evanston, Illinois. Achatz flourished at Trio, garnering accolades including being named the James Beard Foundation's 2003 Rising Star Chef in America and one of ten "Best New Chefs in America" by Food & Wine in 2002. Under Achatz's lead, Trio received four stars from the Chicago Tribune and Chicago magazine and was honored with five stars from the celebrated Mobil Travel Guide in 2004. Known worldwide in culinary circles as one of the leaders in progressive cuisine, Achatz realized a lifelong dream by opening Alinea in Chicago in May 2005. From day one, Achatz and Alinea received extraordinary attention and unprecedented accolades. The Chicago Tribune and Chicago magazine both awarded the restaurant four stars within months of opening, and the James Beard Foundation nominated Alinea as the Best New Restaurant in America within a year. In September 2005, The New York Times identified Achatz as the "next great American chef." In October a year later, Alinea received the coveted Five Diamond Award from AAA, and Ruth Reichl of Gourmet magazine declared Alinea the "Best Restaurant in America," an honor bestowed only once every five years. Under Achatz's leadership, Alinea continues to receive worldwide attention for its hypermodern, emotional approach to dining. In both 2007 and 2008, Alinea was named one of "The S. Pellegrino World's 50 Best Restaurants" published by Restaurant magazine, and Achatz himself received the James Beard Foundation Outstanding Chef in America award, the culinary equivalent of an Oscar, in 2008. Achatz has appeared on the Today show, CBS Sunday Morning, the Food Network, the Discovery Channel, and PBS, and has been featured in dozens of periodicals across the US and the globe including countries as far away as Sweden, Finland, Great Britain, Spain, Italy, the Philippines, and France.
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