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Olly Smith's guide to pairing food and wine

  //food-wine.news-articles.net/content/2025/10/02/olly-smith-s-guide-to-pairing-food-and-wine.html
  Published in Food and Wine on Thursday, October 2nd 2025 at 6:22 GMT by The Irish News
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Olly Smith’s Ultimate Guide to Pairing Food and Wine – A Quick‑Read Summary

In a lively feature for The Irish News, wine connoisseur and columnist Olly Smith turns his well‑honed tasting expertise into a practical, accessible guide that demystifies the art of food‑wine pairing. The piece is structured like a roadmap for the everyday diner, offering clear rules of thumb, specific food–wine combinations, and a handful of handy “rule‑bending” exceptions that keep the experience fresh and delicious. Below is a comprehensive rundown of Smith’s key points, along with extra nuggets gleaned from the links woven throughout the original article.

1. The Foundations: Why Pairing Matters

Smith opens with a gentle reminder that pairing is less about strict rule‑books and more about matching flavor profiles and textures. He highlights two core principles that underpin successful pairings:

• Balance of Intensity – A wine’s alcohol, acidity, tannin, and sweetness should complement, not overpower, the dish.
• Flavor Harmony – Complementary or contrasting notes (e.g., fruit‑topped red with a peppery steak) create a more dynamic tasting experience.

The article also links to a dedicated Irish News wine glossary, a handy resource that decodes terms like “tannin structure” and “residual sugar.” Those who want a deeper dive can click the link and explore a short video tutorial on wine descriptors.

2. Classic Pairing Rules – The “What to Avoid”

Smith presents a handy cheat‑sheet of common pairings to steer clear of, especially if you’re new to wine. These include:

Smith stresses that these are general guidelines—personal taste is the final judge.

3. The “Rule of Five” – Five Foods and Five Wines

A central part of Smith’s guide is a set of five “food champions” paired with five “wine champions.” Each pairing is explained with a short tasting note, making it easy to remember.

1. Grilled Steak – Cabernet Sauvignon
   Smith describes the classic “roasted flank” of a full‑bodied Cabernet with its firm tannins cutting through the meat’s fat.

2. Seared Salmon – Chardonnay
   He points out that a lightly oaked Chardonnay’s buttery texture mirrors the salmon’s silky flesh.

3. Pesto Pasta – Sauvignon Blanc
   The herbaceous, citrusy acidity of Sauvignon Blanc cuts through the basil’s oils for a balanced bite.

4. Mushroom Risotto – Pinot Noir
   Smith notes the earthy undertones of a mid‑body Pinot that echo the mushrooms’ umami profile.

5. Chocolate Cake – Port
   He emphasizes a vintage Tawny Port’s nutty, caramel notes pairing beautifully with chocolate’s bittersweet depth.

These five pairings form a “starter kit” that Smith invites readers to experiment with at home.

4. Exploring Cultural Cuisines

Beyond the Western canon, the article links to a Food & Wine blog post that dives into Asian and Latin American pairings. Smith suggests:

• Sushi – Sauvignon Blanc or a light Pinot Grigio for a bright, clean contrast to the fish’s subtle brine.
• Tacos – Zinfandel or a spicy Chenin Blanc to match the cumin‑laden heat.
• Indian Butter Chicken – Chenin Blanc with a hint of oak, or a richer Grenache if you prefer a bolder profile.

The linked blog includes a tasting worksheet that helps readers note which wine best enhances each spice level.

5. “Wine‑Friendly” Ingredients: A Grocery‑Store Cheat Sheet

Smith’s guide also offers a quick‑reference table for everyday grocery staples:

The article links to a printable PDF of this table, which readers can download and keep in the pantry.

6. Practical Tips for Hosting and Shopping

Smith closes with actionable advice:

• Buy in Batches – A single wine often works across multiple dishes (e.g., a Pinot Noir can transition from pasta to steak).
• Temperature Matters – Chill whites 8–10 °C; serve reds slightly below room temp (~18–20 °C).
• Taste Before Commit – If possible, taste the wine against a small bite of the dish before purchasing the entire bottle.

He also includes a link to a local Cork wine shop’s “Wine of the Month” program, where customers can sample a variety of recommended pairings before buying.

7. Extra Resources – What the Links Show

The original article is peppered with a handful of embedded hyperlinks that add depth to Smith’s guide:

• Wine Glossary – A short video that breaks down acidity, tannin, and body.
• Food & Wine Blog – A deeper dive into exotic pairing ideas, complete with recipe pairings.
• Printable Pairing Sheet – A handy PDF for quick reference.
• Local Cork Wine Shop – Highlights upcoming tastings and offers a “Wine‑of‑the‑Month” tasting menu.
• Irish News Wine Section – Links to other recent wine reviews, including a feature on “Best Irish Wineries 2024.”

These resources provide readers with additional avenues to explore and experiment beyond the scope of the article.

Final Thoughts

Olly Smith’s feature for The Irish News is a well‑balanced blend of approachable advice and seasoned expertise. Whether you’re a novice looking to avoid clashing flavors or a seasoned wine lover seeking fresh ideas, the guide offers a solid starting point for the kitchen. The article’s structure—clear rules, classic pairings, cultural extensions, and handy resources—makes it a versatile reference that readers can return to for every meal. With Smith’s friendly tone and practical tips, even the most wine‑intimidated diners will feel empowered to experiment, discover, and enjoy their food and wine pairings with confidence.