AAs a professional or professional in the catering industry, this is a well-known question. Does the chef devise a nice dish and you must provide a suitable wine. Or you can find a super nice wine through the wine supplier and the chef will cook a beautiful and appropriate dish to go with it. It is customary in many restaurants for the waiter to choose the wines according to the dishes that come out of the kitchen.
I have been of the opinion for years that if the kitchen can find tasty ingredients to make a beautiful dish, it should also be the task of the waiter to choose wines to which the kitchen should adapt. I realize that there is often a difficulty here, because wine with multiple flavor factors can be very complex and cannot be changed.
taste together
The chef can often adapt his dish to the wine choice by omitting or adding one or more ingredients. It is therefore a fantastic challenge to determine the combination of dish and wine in the interaction between the hosts and ladies and the kitchen brigade. An important first step is to taste the dishes and wines together. This collaboration also brings mutual appreciation in the workplace.
Combinations
This collegiate tasting can also reveal that certain combinations are not the right ones and do not belong on the menu. In practice, the chef starts with the choice of ingredients long before a new menu is composed. I would argue that the wait staff should also choose wines in advance that, for example, match a season. The kitchen brigade can adjust the choice of a new dish accordingly.
Finding the right choice for the wines and food is a must for professionals in the hospitality industry. Wishing you a lot of success. Bid food has selected a number of wines with which the chef and his kitchen brigade can prepare a tasty dish.
Also read Jorrit Hoexum's other column: “Wine is a crucial part of the menu”