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Russian Winemaker Evgeny Strzhalkovsky Unveils the Science Behind Food and Wine Pairing

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  //food-wine.news-articles.net/content/2025/11/22 .. ls-the-science-behind-food-and-wine-pairing.html
  Published in Food and Wine on Saturday, November 22nd 2025 at 3:09 GMT by Impacts

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How a Russian Winemaker Decoded the Art of Pairing Wine with Food

When a winemaker sits at a table and talks about pairing, the conversation usually stays within the realm of vineyards, terroirs, and the science of fermentation. In a recent feature on TechBullion, Evgeny Strzhalkovsky – a seasoned winemaker with a reputation for blending tradition with innovation – takes readers beyond the glass and into the kitchen. In an engaging interview, Strzhalkovsky reveals that the complexities of pairing wine with food are not just about matching flavors but also about balancing texture, temperature, and the very essence of the dish itself. His “secrets” for choosing wine for different dishes are rooted in a meticulous understanding of both wine and cuisine, coupled with a dash of experiential intuition.

A Winemaker’s Journey

Before diving into the mechanics of pairing, Strzhalkovsky gives a brief snapshot of his background. Raised in St. Petersburg, he pursued a formal education in viticulture at the Okanagan Institute of Winemaking in Canada, after which he returned to Russia to helm a boutique winery that prides itself on hand‑picked grapes and minimal intervention. The interview’s link to his company’s website (included in the article) offers a closer look at his production philosophy: “We treat the vineyard like an extension of the kitchen—each plot has its own personality, just as each dish does.”

This personal approach informs his pairing strategy. Strzhalkovsky views wine not merely as a beverage but as a partner in culinary storytelling, an idea echoed in the article’s reference to a recent TEDx talk where he discussed “wine as a narrative device.”

The Core Principles of Pairing

Strzhalkovsky outlines three pillars that guide his decision‑making process:

1. Harmony vs. Contrast
   He argues that the best pairings either mirror the dish’s dominant flavors or offer a striking contrast that refreshes the palate. “If you have a spicy, creamy dish, you need a wine that can both cut through the heat and balance the richness,” he explains. For instance, a robust, tannic Merlot can neutralize a pepper‑laden steak, while a crisp Sauvignon Blanc might brighten a seafood platter.

2. Structure and Body Matching
   The body of the wine must align with the weight of the dish. Light, delicate foods pair best with lighter wines; hearty, fatty dishes benefit from fuller‑bodied reds or fortified wines. Strzhalkovsky notes, “If you serve a creamy risotto with a dry, mineral‑laden dry white, you’ll end up with a dish that feels flat.”

3. Acidity and Sweetness as Balancing Agents
   The acidity of a wine should mirror the dish’s own acidity, while the wine’s sweetness can offset bitterness or spiciness. “A zesty vinaigrette on a salad demands a wine with high acidity so it doesn’t feel washed out,” he says, citing an example of pairing a sharp, lemon‑infused vinaigrette with a glass of Grüner Veltliner.

“The Secret” Behind a Perfect Pairing

When asked about his secret techniques, Strzhalkovsky reveals a methodical tasting routine that he applies to both wine and food. The process is simple yet precise:

1. Taste the Dish First
   He suggests savoring the dish alone to identify its dominant flavors, then repeating the tasting with the wine in hand to evaluate the interaction.

2. Evaluate Texture and Temperature
   A hot dish often calls for a cooler wine; conversely, a chilled dessert may be paired with a warm, spiced wine. Strzhalkovsky emphasizes the importance of keeping the wine at its optimal serving temperature, as a slight chill can reduce perceived body, while an overly warm wine may feel syrupy.

3. Use a “Flavor Wheel”
   The article links to a digital flavor wheel that Strzhalkovsky frequently uses. By aligning the dish’s primary flavor notes (savory, umami, sweet, bitter, acidic) with corresponding wine profiles, he can quickly shortlist potential pairings.

4. Apply a “Three‑Step Test”
   First, assess whether the wine accentuates the dish’s flavors; second, ensure the wine doesn’t overpower the dish; third, check if the combination feels balanced on the palate. If any step fails, he swaps the wine and repeats the test.

Real‑World Pairing Examples

Strzhalkovsky’s insights are grounded in concrete pairings that illustrate each principle. The article lists several recommended combinations:

Each pairing is described with an emphasis on why the wine’s profile interacts positively with the dish, a practice Strzhalkovsky says is crucial for diners who want a harmonious experience.

Technology Meets Tradition

One surprising dimension of Strzhalkovsky’s approach is his interest in technology. The article links to a page on his winery’s use of AI for predicting fermentation outcomes. He explains that data‑driven modeling helps anticipate how certain grape batches will develop, which in turn informs how he will pair those wines. “If we know a particular batch will have higher acidity or lower tannins, we can plan our pairing strategy in advance,” he remarks. This fusion of science and culinary art exemplifies a modern winemaking philosophy that balances empirical data with sensory intuition.

The Bottom Line

Evgeny Strzhalkovsky’s conversation on TechBullion underscores that pairing wine with food is both an art and a science. By grounding his decisions in harmony, structure, and balance, he transforms a simple meal into a multisensory narrative. His “secrets” – systematic tasting, the use of a flavor wheel, and an awareness of temperature and texture – are practical tools that anyone can apply, whether they’re a novice at the table or a seasoned sommelier. The article invites readers to think of wine not just as a drink but as a partner that can elevate a dish, creating an experience that lingers long after the last sip.