The principle of balancing the opposites in wine gastronomy
The unique visions of ’western’ and ’eastern’ culture
Western culture favours rivalry, competition and contest. It is attracted to opposites and excitement originating from duels in a rather special way. In general, an event is exciting when the opponents are of a same division as the excitement is generated by the constant ’tension’ between them. A specific feature of ’western’ culture is that it doesn’t mean to eliminate the bipolar contest in the long run, but way rather maintain it. The gist of it is not the subdual of the ’bad’ and the triumph of the ’good’ but the dramatic encounter of the opponents. This approach is ’fight-oriented’ which fears from the peace of the final triumph of the ’good’ assuming that the peaceful state after the elimination of the ’bad’ is somehow ’juiceless’ and ’boring’ while the ’world of sin’ is ’colourful’ and ’exciting’. The approach of the ’eastern’ culture suggests that the world is not driven by opposites, yet certain opposites balancing each other are present, being organized around an inner, static power. These opposites ensure the dynamics of the system. According to the ’eastern’ logic the rules of the allness should be followed by integrating into nature instead of following personal cupidities.
The logical similarities and differences of western and eastern gastro culture
The philosophy of western and eastern gastronomic culture shows significant differences. Western gastronomic culture originally thinks in terms of a ’big’ oppositions: when equilibration happens in the western gastro culture, it means the equilibration of just one opposition. The eastern approach does not mark a definite main opposition but rather states all oppositions and only highlights one definite when the balance is significantly disarrayed. Eastern approach typically tries to join all the sensations of the basic tastes in a superior harmony. This balance results in an original, exciting and effervescent taste. In the well-prepared eastern dishes all of the basic tastes are present resulting a fairly complex, almost exotic taste. Accordingly, a well-composed balance of sweet (sugar, honey, fruit), sour (rice vinegar, wine-vinegar), bitter (soy sauce), salty (salt, soy sauce), spicy (ginger, chili, horseradish, pepper, onion) and cold taste (radish, vegetables, seeds) is present in what the simplifying western culture calls as Chinese ’spicy-sour’ soup and ’Sweet-sour’ sauce.
Western culture – principle of the balancing the opposites among drinks
In western culture, many drinks can be brought into comparison with the conception of balancing the opposites. One of them is wine – when the basic ingredient is ripe, sweet foretaste and bitterly aftertaste is present. On the scale of the alcoholic beverages (usually) sweet and bitter flavors mark the beer. Its sweetness comes from the grain (malted barley, wheat, oats, rye), and – on the other hand – bitterness originates from spice and hops. The tastes of certain liqueurs are also bittersweet. These beverages are produced by adding sweet syrup and bitter herbs to spirits of relatively high alcohol content (e.g. vodka, brandy). Out of the non-alcoholic drinks bearing taste oppositions, one of the most well-known is the traditional thirst-quenching lemonade. Normally it is a mixture of water, sugar (syrup) and lemon juice, where the result is a simultaneously sweet and sour, soft and gently mild impressive soft drink. Tonic is based on the balance of sweet and bitter taste: bitter quinine and sweet (corn) syrup is added to soda water. When drinking coffee, tea or liquid chocolate, bitter taste is compensated by adding sugar or honey.
The principle of balancing the oppositions in wine gastronomy
Wine is the central character of wine gastronomy, therefore food is eaten with wine and not the other way around (wine drank with food). The contrast shall be highlighted when a certain parameter of either the food or the wine significantly exceeds its normal values. For the successful and balanced compensation all the main components of the food and the wine has to be taken into account. Regarding their character, a lively wine with high acid content can be balanced with a creamy textured meal, while a mild, low acid wine can be boosted with a piquant, spicy food. Besides acid content, a key feature of wines can be tannin content: a wine of high tannin content goes well with a mild textured dish, while mild tannin content can be balanced with a slightly sour dish. Regarding the harmony of tastes, sweet wines are the easiest to balance because sweet taste harmonizes with sour, salty, spicy, cold and slightly bitter tastes as well.
Final thoughts – The problematic nature of balancing opposites in the western culture
Although it doesn’t affect wine gastronomy, a special logic referring to the balancing of oppositions fits in this topic regarding three psychoactive drinks. Tea, coffee and chocolate are extremely popular and widespread not just in the European culture but worldwide. However, their preparation based on non-authentical methods might cause imbalance which had serious consequences. These drinks can be prepared without sweeteners and yet they can be pleasant and soft. However, the European preparation method of these drinks result in a bitter substance which is balanced with sweeteners in order to make it pleasant and consumable. Instead of reconsidering the preparation method of these drinks in order to have a less bitterly taste, western logic focuses on the balancing the oppositions – the sweetening of the bitter drink. The chosen sweetener was sucrose instead of honey. Sugarcane was produced in connection with the colonization of the American continent by means of human trafficking and outlawed slaves from Africa. It is indeed thought-provoking that colonization, committing outrages against humanity resulted in the death of millions. Just and only for the reason of “sweetening” the drink of the “European people”.
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