Yes, you can pair red wine with fish: Tips from the experts

For many Filipinos, wine is an intimidating subject often approached with calculated enthusiasm.

But for the founder of one of the earliest wine distributors in Manila, it’s all about personal preference.

“In the end, wine is about [enjoyment]. If you like the wine, drink it with anything. If you don’t like it, then try other kinds,” shares Bernard Flour, who founded Manila-based wine distributor Le Cellier French Wines in 2003.

Last March 15, Bernard partnered with Dusit Thani Manila's Chef Rob Leeuwen and his culinary team for a one-night-only culinary affair that was both delicious and well, educational. They paired Indian food with — gasp! — wine and at one point even served the lofty red, Macon Rouge, with Barramundi, a white fish wrapped in Banana leaf.

It's a move that wine purists would smirk at, but Bernard says he is only proving a point.

The hot appetizer of hot barramundi wrapped in banana leaf was served the lofty red, Macon Rouge 2014

“When [Chef Rob] proposed to us to have a pairing [of Indian Food and French wines] I was very reluctant," Bernanrd tells GMA News online. "The problem is when it’s spicy food, it doesn’t go well with wine, but I wanted to show that red wines can also match spicy food and even a unique cuisine like Indian or other Asian flavors.”

He began the meal with fruity white wines moving to heavier and bolder reds as the dinner — and the flavors — progressed.

According to Bernard, lighter wines with fruity profile work best with bold (or spicy) flavors; said wines balance the taste and even help it stand out.  

For pairing with red meat, the classic tip of “red meat, red wine” still holds true, but always follow your own taste buds, according to Bernard.

Chefs, like many creative professionals, are often looking for ways to push the envelope to come up with something new and exciting, something that has never been done before.

For Chef Rob, the Indian-inspired dinner was a way to exercise his culinary creativity and see how he and his team could elevate such a rustic and robust cuisine.

“We wanted to do something a little bit outside the box,” Chef Rob said with a grin. “Indian cuisine has so many layers of spices, techniques, flavors, ingredients… So how can we combine all that and make it a bit elevated?”

With the help of Dusit Thani Manila's resident Indian chef, Rashmi Fanishwar, the team spent almost three weeks in designing a six-course menu that wasn't particularly authentic yes, but rather, an interpretation of the South Asian fare.

Chef Rob adds, “We took certain [Indian] elements and we completely transformed them in terms of spices and techniques, with a wink of deconstruction… to come up with tonight’s unique menu.”

Just when you thought Indian food and French wines together was a bad idea, the dishes make the curious case for the unlikely yet delicious pair of delicate French wines and robust Indian flavors.

“We always think about how we can showcase different cuisines in a new way,” Chef Rob said, recalling last month’s Thai wine dinner and last year’s Chilean Food Festival. And if this dinner was any indication of what’s in store, we’ll be lining up for Dusit Thani Manila’s next wine dinner event for sure. — LA, GMA News