Pairing Glossary

22 essential terms for understanding flavor science, wine pairing, and culinary techniques.

Flavor Science Wine Pairing Sauces & Condiments Seasonings & Rubs Side Dishes Cooking Techniques

Flavor Science

Acidity

The sour taste component that cuts through richness, cleanses the palate, and provides brightness — essential for balancing fatty meats.

Caramelization

The browning of sugars when heated above 300°F, creating nutty, sweet, complex flavors in vegetables, sauces, and meat preparations.

Fat Content Pairing

The principle that a cut's fat content determines its ideal accompaniments — fatty cuts need acidic contrast while lean cuts benefit from added richness.

Flavor Bridge

An ingredient or compound that connects two disparate flavors, making an unlikely pairing work by sharing characteristics with both elements.

Maillard Reaction

The chemical reaction between amino acids and sugars that creates the browned crust on seared meat, producing hundreds of complex flavor compounds.

Umami

The fifth basic taste — a deep, savory, mouth-coating sensation found in aged meats, mushrooms, soy sauce, and Parmesan cheese.

Wine Pairing

Body (Wine)

The perceived weight and fullness of wine in the mouth — light, medium, or full — which should match the intensity of the meat being served.

Tannins

Astringent polyphenol compounds in red wine that create a drying sensation in the mouth and bind with meat proteins to soften both wine and steak.

Terroir

The complete natural environment in which wine is produced — soil, climate, topography — that gives wines from the same grape variety distinct regional characters.

Sauces & Condiments

Béarnaise

A rich French emulsion sauce of clarified butter, egg yolks, tarragon, and vinegar — the classic accompaniment for lean steaks like filet mignon.

Chimichurri

An Argentine herb sauce of parsley, oregano, garlic, vinegar, and olive oil — the ideal accompaniment for fatty, grilled meats.

Emulsion

A stable mixture of two normally immiscible liquids (like fat and water), forming the basis of sauces like béarnaise, hollandaise, and aioli.

Fond

The browned, caramelized bits stuck to the pan after searing meat — the flavor foundation for pan sauces and reductions.

Seasonings & Rubs

Dry Rub

A mixture of dried spices and seasonings applied to meat before cooking, creating a flavorful crust and enhancing the natural taste of the protein.

Finishing Salt

Coarse, flaky specialty salts applied after cooking to add texture, flavor bursts, and visual appeal to finished meat dishes.

Herb Pairings for Meat

The art of matching fresh and dried herbs to specific meats — rosemary with lamb, thyme with beef, sage with pork — based on complementary flavor compounds.

Side Dishes

Salad Pairing for Steak

Using salads strategically with steak to provide acidity, bitterness, and textural contrast that cleanses the palate between rich bites.

Starch Pairing

The principle of matching starchy side dishes to meat based on the cut's richness — from light grains with lean cuts to hearty potatoes with bold steaks.