Decontextualized Pairings. By Meritxell Falgueras

Local wines are the best choice when it comes to accompanying the cuisine of a particular region. This is known as matching by geographic location. The wines of Ribera del Duero, for example, pair perfectly with suckling lamb or Manchego cheese. The same is true for Albariños and seafood. As the popular saying goes, it's best to marry the girl next door. This is why dishes typical to a particular area and the foods that grow around them generally make a good match.

But what happens when the local gastronomy doesn't have wine in its immediate vicinity? Or if you like bringing different cultures together? The English are very familiar with this. In a country flooded with culinary influences from around the world, locals have learned that not everything goes well with whisky or beer...which is why wine culture has swept in and established such a strong presence. Despite not being a traditional wine-producing country, the UK is one of the industry's biggest markets

Let's take a trip around the world like Willy Fog, shall we? Here we go!

First stop: Asia, where rice is the primary staple. Thai food, which delightfully combines sweet, spicy and sour, likes the company of a good Riesling. The sauce is an important element to keep in mind. A sweet-and-sour sauce can “embitter” the good relationship between wine and meat. This is why it is a good idea at times to forego attempts at matching every ingredient of a dish when designing a pairing.

Whites like a Gewürztraminer or a Muscat with good acidity make wonderful dancing partners. Don't even think of an oak-aged red! A good Xarel·lo makes a fine travel companion for a lovely sushi platter. Or delight in a good sparkling wine with Chinese food.

A Sauvignon Blanc will enhance the subtle, elegant and nuanced characteristics of Southeast Asian cuisine. Keep the worst enemies of this happy food-and-drink honeymoon in mind: garlic, onion, vinegar, paprika, celery, artichokes and asparagus, to name a few of these feared foods. Given the personality of their taste, they don't usually get along with wine. This is precisely the reason why intelligent pairings aren't limited to wine. We can also opt for different kinds of beer, water, spirits, etc. to make sure these delicacies aren't doomed to eternal singlehood.

We're off to the Americas! If you're keen on guacamole and fajitas, a rosé is your best bet, but don't order the food too spicy or the wine will lose its flavor!

As for Peruvian food, where ceviche is king, I would recommend a good Chardonnay. What about a delicious burger enjoyed while watching an NBA game? A young, full-bodied red!

Excellent Argentinean meat, grilled and served straight up—no sauce, no frills—demands a wine that shines on its own. The choice really comes down to variety rather than winemaking technique. Look for varieties that promise mouth-filling, full-bodied wines with high alcohol. If served with a green pepper, a Cabernet Sauvignon will provide a nice nod to its olfactory notes.

The only rule of pairings is that there are no rules. There is, however, an underlying premise when it comes to meat: when making a stew and using wine to marinate, always serve the stew with the same kind of wine.

Where do our travels end? On the old continent, Europe, which is open to a great many combinations even though wine flows in abundance. Italian tagliatta on a bed of arugula with a lovely Tinta Fina...or moussaka with a young Tempranillo...“Moules frites” with a full-bodied white... The possibilities are almost infinite.

Shall we let the richly spiced cuisine of Morocco take us all the way to Africa? Mint tea isn't the only delicious choice—try these exquisite dishes with a fresh, herbaceous white or a medium-bodied rosé!

The world is a very big place...so let us pair it with wine that doesn’t make our heads spin!

Meritxell Falgueras