By Marie-Antoinette Issa.
Would you trust a restaurant that matched Negronis with cheeseburgers to share tips on the best food and drink pairings?
Well, you should, because, at Franca, Sydney’s popular French-inspired Brasserie and Bar, the recent grown-up take on a Happy Meal - featuring Martinis and Negronis with cheeseburgers - proved to be one of the most popular offerings on the menu, quickly earning cult status and selling out faster than you can say "I’m Lovin’ It!”
So to help you perfect any upcoming plans you may have for pairing your booze and bites, Franca Venue Manager, Walkdeck Ray, spills his secrets on the key principles behind finding the perfect match:
All about balance
According to Walkdeck, the cornerstone of any great pairing is balance. "The drink and food should complement each other without one overpowering the other," he explains. Sometimes, this means pairing opposites to create contrast - like a tangy, citrusy cocktail with a rich, creamy dish. Other times, enhancing similar flavours works wonders. A good example? Pairing sweet and spicy can create a harmonious experience, especially when dealing with heat from dishes like curries.
Texture also plays a huge role. "Crisp, bubbly drinks pair well with creamy or fatty dishes," Walkdeck notes. So, for a snack-and-sip duo that hits all the right notes, think about balancing the heaviness of your food with the effervescence or sharpness of your drink.
Play with flavour profiles
Pairing sweet, salty, sour and umami flavours is another great way to create a perfect match. "Sweet drinks, like dessert wines, are great with spicy foods," Walkdeck suggests. An off-dry Riesling with green curry, for example, provides the right balance of sweetness to temper the spice without overwhelming the dish.
Salty snacks also have their ideal companions. "Salty snacks like crisps or charcuterie work best with dry, crisp drinks, like IPA or gin and tonic," he says. The bitterness of an IPA, for example, balances the rich, salty crunch of nachos or charcuterie.
Sour flavours, meanwhile, offer a refreshing balance to fatty foods. Citrusy cocktails or spritzers help cut through the richness of dishes like fried chicken or fatty cheese. Don’t forget about umami! Food like cheese or soy-based dishes shine when paired with hearty wines or dark beers.
One of Walkdeck's favourite pairings is Comte cheese with a Savagnin-based wine from Jura - a perfect marriage of savoury and rich flavours.
A bite for every kind of booze
For Walkdeck, some classic beer pairings are always winners. "IPA and spicy nachos are a go-to for me. The bitterness of IPA cuts through the heat of the nachos and balances the richness of the cheese." If you're after something lighter, a Pilsner paired with pretzels or peanuts is a simple, no-fuss match that never disappoints.
For cocktail connoisseurs, if you're in the mood to experiment, try pairing a Mezcal Margarita with guacamole and spicy chips. "Smoky mezcal meets creamy guac with a spicy kick. It’s bold and balanced,” says Walkdeck. Some bars even garnish the cocktail with nachos for that extra crunch and flavour punch!
When it comes to wine, the classics are always worth reaching for. "For red wine, think bold: aged cheese or grilled meat like steak and lamb pair beautifully with Cabernet Sauvignon from Bordeaux," Walkdeck advises. On the other hand, if you’re sipping on white, seafood or soft cheeses are your best bets. "A Sauvignon Blanc from Sancerre with oysters or prawns is a match made in heaven.”
Don’t be afraid to venture off the beaten path. Walkdeck’s unconventional recommendation? "Sweet wine with spicy food. Semi-sweet Riesling or Gewurztraminer work wonders with spicy curries. The sweetness tames the heat without clashing,” he says.
Pairing like a pro: How to mix and munch like a master at home
The best way to find your own perfect pairings is to experiment. Walkdeck recommends starting with simple, classic combos and building from there.
"You don’t need fancy dishes. Try swapping a red wine for a white or an IPA for a lager and see how it shifts the flavours,” he suggests. The goal is to have fun and discover what works for your palate.
However, for those concerned about common painting pitfalls, Walkdeck has a few tips on what to avoid. "Don’t overthink it. Simple is often best,” he says. Also, be mindful of acidity - it can cut through richness in both wine and food. According to Waldeck, It’s also important to match the texture of your drink with that of your food to avoid overwhelming one or the other.
As for a favourite pairing? Walkdeck loves the freshness of Sauvignon Blanc (Sancerre) with goats’ cheese (Chavignol). "It’s fresh, zesty and balanced - perfect for Spring or Summer," he says. Another classic regional pairing to keep in your back pocket.
Ultimately, whether you're enjoying a cocktail with some creative bites or indulging in classic wine and cheese, there's a world of delicious combinations waiting to be explored. Cheers to finding your perfect match!
