In the past, the word "mariage" (French) was often used to describe a good match between wine and food.
However, we don't hear it much these days. At a seminar I attended recently by the Japan Sommelier Association, the lecturer said, "These days, the word mariage is not used much in the service industry."
Mariage = marriage.
This is a metaphor for the fact that food and wine go together so well that they are like a marriage. However, nowadays, there are many people who are happily single. And even if they get married, many people get divorced.
In other words, the value that marriage is a symbol of a wonderful combination is no longer relevant in this day and age.
The word that has come to be used instead is "pairing."
If you google "pair ring" in Japanese, a long list of "pair ring" results will pop up, but that's not what I'm talking about.
Pairing is the verb "to become a pair" with the addition of "ing" to make it a present participle. It means "to become a pair."
In other words, it simply refers to the phenomenon of one thing pairing with another. There is no subjective opinion about whether this is good or bad.
So when you use it, you can say, "This Sauvignon Blanc and salmon make a really good pairing."
The nuance is a little lighter than Mariage.
The word "mariage" gives the impression of a strong bond, tied by a red thread. Like a partner you're meant to spend the rest of your life with.
In contrast, pairing is more like a casual hand-holding, as in, "We were introduced by chance and became a temporary match."
To put it in perspective, it's like when you're at a folk dance and you happen to hold hands with a girl who comes by and you think, "Oh, this just feels right." I've never had that experience though.
What I'm trying to say is that while "mariage" evokes a firm, formal bond, "pairing" has a gradation of compatibility and contains a positive nuance.
In fact, when it comes to pairing wine with food, there are times when the classic combinations that are traditionally thought to go well together don't seem all that appealing to you (this happens quite often for me).
On the other hand, there are also pairs that don't seem to be that compatible according to theory, but you think, "No, this is a perfect match for me." Sometimes, an unexpected combination turns out to be a perfect match.
If you think about it that way, for example, if a restaurant were to say, "Please enjoy the marriage of our lamb and Pinot Noir," it might come across as a bit pushy.
It's like a nosy neighborhood lady is convinced, "You can't go wrong with Ram-kun and Pinoko. No matter what anyone says, it's definitely going to work out!"
Instead, if you say something like, "We're sure our lamb and Pinot Noir will make a delightful pairing," it will give the impression that it's just a suggestion from the restaurant, giving a more casual feel.
He's the kind of guy who, in a group setting, would say something like, "I think Ram-kun and Pinoko-san might have fun together." You can take that seriously, or you can laugh it off.
What do you think? Is it hard to understand? I'm sorry if it's hard to understand. This is a test of the pairing between you and me.
Now, why am I thinking about this little mystery of the difference between mariage and pairing? Well, it's because Bokumo has decided to try out a "course menu that includes a dish and the wine that goes with it."
In fact, recently we've been getting a lot of requests from customers asking for a wine that goes well with the dish .
More and more people are asking for wine, saying things like, "Can I have a wine that goes well with my beef cheek stew in red wine?" I feel that there is an increasing need for people to enjoy the harmony between food and wine when they go out to eat.
So, I thought, maybe it would be good to have a system where they suggest the perfect wine to pair with each course of the meal from start to finish.
So, starting next week I'll be trying something like this with Bokumo.
"4 glasses of NZ wine pairing course"
- Appetizer 1: Greek salad and prosciutto platter
- Appetizer 2: Breaded New Zealand mussels and spiced chive omelette
- Pasta: Lamb and tomato sauce penne
- Main: Bokumo's specialty New Zealand lamb chop steak
- Dessert: New Zealand-made Hokey Pokey ice cream & Mikawa Mirin rice ice cream
I, Iwasu, will pair this course with four glasses of New Zealand wine that I believe are perfect for the meal.
For example, we might suggest pairing Sauvignon Blanc with Appetizer 1, Pinot Gris with Appetizer 2, Pinot Noir with Pasta, and Syrah with the Main.
However, I still think that "I would like to prioritize what the customer likes over the pairings that I suggest," so I would like to create an all-white pairing based on preference, for example for someone who isn't a fan of red wine.
For those who like sweet things, I might prepare a sweet wine to go with the dessert.
I'd like to put it together in my head, running an Oklahoma mixer, and fantasizing about what would happen if this girl and that girl held hands, hehe.