How does Alpana Singh choose wines when pairing them with food?

I look at the different elements on the dish. I tend to focus more on the preparation method and the sauce, and not necessarily the protein in itself. When I’m looking for a dish I’m thinking: What’s the profile? What’s the most significant feature of the dish? Is it the sauce? Is it the bright acidity? Is it the crunch factor? Is it a textural element? When I’m pairing a dish, say a poached salmon with a citrus sauce, I’m looking for something that is going to highlight the citrus sauce, so I might want to go with a wine with more of a citrus component to it. Or if the most significant element is the preparation method, then you reach for a wine that is going to highlight more of the method — be grilled or smoked or whatever it may be.

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