The perfect food and wine pairing is a combination that transforms any meal into an unforgettable experience. At Bodegas Monje, our aim is to bring the flavours of food to their full potential with our volcanic wines from Tenerife. The pairing process goes beyond randomly combining food and wine; it is about creating a synergy in which each element brings out the best in the other. In this blog, we will explain the keys to achieving exceptional pairings and how you can take advantage of Bodegas Monje’s unique wines to elevate any dish.
What is wine pairing?
Wine pairing consists of harmonising the flavours of wine with food, so that both complement and enhance each other. The key is to find a balance between the different elements of both so that neither is imposed on the other. Not all wines go well with every dish, so it is important to understand the basic principles of wine pairing in order to be successful with every meal.
Types of pairing
Complementary pairing
This type of pairing seeks harmony between flavours. It is used when the food and wine elements share similar characteristics, such as acidity, sweetness or intensity. A classic example would be to combine a sweet wine with an equally sweet dessert, where both enhance each other’s sweetness.
Contrasting pairings
Contrasting pairings, on the other hand, work by playing with differences. Here, an acidic wine can pair perfectly with a fattier dish or a full-bodied wine can balance a light dish. This type of pairing adds a layer of complexity to the dining experience.
The impact of Terroir on wine pairing
The wines of Bodegas Monje have a distinctive characteristic: their origin in volcanic soils unique to Tenerife. This terroir gives the wines a minerality and freshness not found elsewhere. The combination of an Atlantic climate and mineral-rich soils creates wines with a unique complexity and character, ideal for pairing with local dishes and international flavours.
Perfect pairings with Bodegas Monje wines
Here is a selection of suggested pairings with some of our most representative wines from Bodegas Monje, based on the principles of complementary and contrasting pairings.
Listán Negro and red meats
The Listán Negro of Bodegas Monje is an excellent choice to accompany red meats. This wine is made from the native Listán Negro grape, grown in volcanic soils, which gives it a special character. With notes of ripe red fruits, a spicy touch and a balanced tannic structure, Listán Negro perfectly complements a juicy T-bone steak or a grilled entrecote.
Dragoblanco dry and fish
Dragoblanco Seco is a white wine with a refreshing acidity and a mineral touch that makes it the ideal accompaniment for fresh fish and seafood. The wine’s minerality enhances the flavours of the sea, while its acidity cleanses the palate between each mouthful.
Hollera and cured cheeses
Hollera, with its intense character and hints of forest fruits, pairs exceptionally well with cured cheeses, especially those made from goat’s milk. The fat of the cheeses is balanced by the acidity and structure of the wine, creating an unforgettable pairing experience.
Vijariego Negro and rice dishes
Vijariego Negro is a red wine with well-marked tannins and a complex structure. It pairs perfectly with rice dishes, especially those with meat or mushrooms. The wine’s intensity complements the richness of the rice, while its acidity helps to balance the fat of the ingredients.
Moscatel Monje and desserts
If you are a dessert lover, Moscatel Monje is the perfect choice. This sweet wine, with floral aromas and ripe fruit flavours such as apricot, perfectly complements fruit tarts, sponge cakes and fresh cheeses. Its sweetness is balanced by the natural acidity, creating a smooth and pleasant finish.
Tips for the perfect food and wine pairing
There is no hard and fast rule when it comes to food and wine pairing. However, some practical tips can help you improve your pairings and create more rewarding culinary experiences:
- Balance between weight and texture: Light dishes are best complemented by light wines, while richer, heavier dishes require full-bodied wines.
- Acidity and freshness: A wine with good acidity can cut the fat of heavier dishes, such as cheeses or fatty meats, cleansing the palate between mouthfuls.
- Sweetness matters: Sweet wines go best with desserts or savoury dishes that can balance their sweetness.
- Be adventurous: Don’t be afraid to try new combinations. Sometimes unexpected pairings can turn out to be the most memorable.
The pairing of food and wine is an art that any food lover can enjoy. At Bodegas Monje, our volcanic wines offer a unique opportunity to experience the rich flavours of our island. Whether you prefer robust reds or fresh whites, there is a perfect wine waiting to accompany your favourite dish. We invite you to explore our winery, either in person or through our online shop, and discover the pairings that best suit your tastes.
