WINE & FOOD
HARMONY
WINE
An alcoholic beverage
made from partial and /
or complete fermentation
of the juice of fresh ripe
grapes
A healthy be...
WINE CLASSIFICATIONS
Still or Natural Wine
Aromatic Wine
Fortified Wine
Sparkling Wine
Still or Natural Wine
Also known as table wine

Red wines are pressed
AFTER the fermentation;
White wines are pressed
BEFO...
Fermentation tank

RED WINE FERMENTATION
Aromatic Wine
Made the same way as
natural wines but during
fermentation,
AROMATICS (herbs &
spices) are ADDED
Usually ser...
Fortified Wine
Wines are made stronger,
fortified by adding BRANDY
to INCREASE the alcohol
content
Also labeled as DESSERT...
Example of Fortified Wine
MADEIRA –is named for its
birthplace, an island of the
coast of Africa.
MARSALA –is Italy’s answ...
Sparkling Wine
Made sparkling by having
a second fermentation
inside the bottled or
sealed container
All Champagnes are
sp...
Sparkling Wine
BRUT
the driest sparkling wines

EXTRA DRY
less dry sparkling wines

SEC
more sweet sparkling wines

DEMI-S...
Wine and Food Harmony
•The golden rule is to try to find
combinations which enhance the
quality of both wine and food.
Wine and Food Harmony
Taste is similar to color and
to sound:
THE ORDER OF WINES
should move from the
lightest to the heav...
Wine and Food Harmony
• DRY WINES before
SWEET WINES
• DRY WHITE WINES
before RED WINES
• RED WINES before
SWEET WHITE WIN...
Wine and Food Harmony
• Water rather than wine to accompany:

vinaigrette,salads,

oranges

CHOCOLATE PUDDING.
Here are a few suggestions for
harmonizing wine and food:
•A dry, white wine,
•a light sparkling
white or
•a brut
Champagn...
Wine and Food Harmony
With red meat (mutton or
beef)
A full-bodied red wine,
generous and powerful.
With game
The same as ...
Foie Gras
(goose or duck liver pâté).
With foie gras
If served as an hors d’
oeuvres: a strong dry white
wine; if served a...
Wine and Food Harmony
With cheese:
•Fresh and processed
cheese:
• Mellow white and rose
wines or light red wine.
•Goat che...
Wine and Food Harmony
• Blue cheese
• (Roquefort and others):
• Powerful red wines or
• sweet white wines.
• Pressed cooke...
Wine and Food Harmony
With
dessert
•Sparkling
wine or
•semi-sweet
Champagne,
•sweet white
wine or
• naturally
sweet wines....
Wine and Food Harmony
With fruit
• Sweet white wines,
• semi-sweet
Champagne or
• naturally sweet
wines.

CHAMPAGNE on its...
Wine and Food Harmony
• After your coffee
•
•
•
•

Cognac or
Armagnac or
Fruit Brandies or
the many and
varied Liqueurs of...
Grape Varieties
WHITES
Chardonnay
Chenin Blanc
Colombard
Gewürztraminer
Muscat
Pinot Blanc
Pinot Gris
Riesling
Sauvignon B...
QUIZ
TRUE OR FALSE
1. Champagne on its own can be the perfect
accompaniment throughout the meal.
2. Serve dry white wines befor...
TRUE OR FALSE
7. Fortified wine is also labeled as dessert
wines .
8. The golden rule in food and wine harmony
is to try t...
Answer
TRUE OR FALSE
1. Champagne on its own can be the perfect
accompaniment throughout the meal. True
2. Serve dry white wines ...
TRUE OR FALSE
7. Fortified wine is also labeled as dessert
wines . True
8. The golden rule in food and wine harmony
is to ...
Efficient Techniques for Opening
Bottles and Service of Wines
Wine Openers
Glasses
A great wine
should be
served in A
large glass two
thirds full

The glass
must be
perfectly
clean
1. Stand at the right side of the
host (the person who ordered
the wine).
2. Present the bottle to him or
her (bottle tilt...
4.Take out the
knife from the
screw and cut
firmly around
the bottom lip
of the bottle foil,
• remove the
cap and place it...
5. Holding the bottle
firmly in one hand,
• Insert the tip of
the screw into the
center of the cork,
turning it
clockwise ...
Opening a Bottle of Wine
6. Use the lift tool to
pull out the cork.
• Present the cork to
the host for
inspection;
Note: A...
Opening a Bottle of Wine
7. Wipe the

mouth of
the bottle to
remove
mold or
cork
particles.
Opening a Bottle of Wine
8. Pour the host
to taste the wine,
about 1-oz.
•Take a small step
back holding the
wine with the...
Opening a Bottle of Wine
9. Once the host approves
of the wine,
• begin to pour each of the
guests starting with the
ladie...
Opening a Bottle of Wine
• When pouring a
white wine, fill the
glass a little under
2/3 full.
• With red wine the
glass sh...
Opening a Bottle of
Wine
10.Place the partially full bottle
of wine, either in the ice
bucket to the right of the host,
un...
Opening a Bottle of Wine
Opening a Bottle of Wine
THANK YOU
Dealing Guest with
Special Needs
Food Allergies
• is defined as a DISORDER
of the body's immune
system in response to
specific food proteins.
The Most Common Food
Allergies Among Adults
•
•
•
•
•
•
•
•

milk,
eggs,
shellfish,
fish,
peanuts,
tree nuts,
soy wheat an...
Religious Dietary Restrictions
• Certain religious
practices restrict
dietary intake and
necessitate close
attention to re...
Activity
Group Activity
• Each group will research on a given topic
and will be presented next week.
• Religious Dietary Restrictio...
THANK YOU
Wine & food harmony
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Wine & food harmony

  1. 1. WINE & FOOD HARMONY
  2. 2. WINE An alcoholic beverage made from partial and / or complete fermentation of the juice of fresh ripe grapes A healthy beverage when consumed in reasonable quantities; has extra nutrients and energy-giving substances
  3. 3. WINE CLASSIFICATIONS Still or Natural Wine Aromatic Wine Fortified Wine Sparkling Wine
  4. 4. Still or Natural Wine Also known as table wine Red wines are pressed AFTER the fermentation; White wines are pressed BEFORE fermentation Rosé wines are pressed AFTER fermentation; grape skins are fermented for A SHORTER PERIOD leaving the pinkish hue/color
  5. 5. Fermentation tank RED WINE FERMENTATION
  6. 6. Aromatic Wine Made the same way as natural wines but during fermentation, AROMATICS (herbs & spices) are ADDED Usually served as an APERITIF or before meals VERMOUTH DUBBONET
  7. 7. Fortified Wine Wines are made stronger, fortified by adding BRANDY to INCREASE the alcohol content Also labeled as DESSERT WINES because they are typically sweet, rich and heavy//
  8. 8. Example of Fortified Wine MADEIRA –is named for its birthplace, an island of the coast of Africa. MARSALA –is Italy’s answer to Sherry and Madeira. PORT – Is a sweet fortified wine from Portugal. SHERRY – This is a fortified Spanish wine.//
  9. 9. Sparkling Wine Made sparkling by having a second fermentation inside the bottled or sealed container All Champagnes are sparkling wines but not all sparkling wines are Champagnes
  10. 10. Sparkling Wine BRUT the driest sparkling wines EXTRA DRY less dry sparkling wines SEC more sweet sparkling wines DEMI-SEC the sweetest sparkling wines
  11. 11. Wine and Food Harmony •The golden rule is to try to find combinations which enhance the quality of both wine and food.
  12. 12. Wine and Food Harmony Taste is similar to color and to sound: THE ORDER OF WINES should move from the lightest to the heaviest:
  13. 13. Wine and Food Harmony • DRY WINES before SWEET WINES • DRY WHITE WINES before RED WINES • RED WINES before SWEET WHITE WINES • YOUNG WINES before THE OLD.
  14. 14. Wine and Food Harmony • Water rather than wine to accompany: vinaigrette,salads, oranges CHOCOLATE PUDDING.
  15. 15. Here are a few suggestions for harmonizing wine and food: •A dry, white wine, •a light sparkling white or •a brut Champagne. With fish, oysters, shell fish With entrees and hors d’oeuvres A dry or mellow white wine or a rose wine.
  16. 16. Wine and Food Harmony With red meat (mutton or beef) A full-bodied red wine, generous and powerful. With game The same as for red meat, but with feathered birds, serve a delicate and elegant red wine and a powerful red wine with other game.
  17. 17. Foie Gras (goose or duck liver pâté). With foie gras If served as an hors d’ oeuvres: a strong dry white wine; if served at the end of the meal: a rich red wine or a sweet white wine.
  18. 18. Wine and Food Harmony With cheese: •Fresh and processed cheese: • Mellow white and rose wines or light red wine. •Goat cheese: •Dry white and rose wines or light and fruity red wines. •Soft cheese with “flowery” or “washed” rind): •Aromatic wine//
  19. 19. Wine and Food Harmony • Blue cheese • (Roquefort and others): • Powerful red wines or • sweet white wines. • Pressed cooked Roquefort. cheese • (Gruyere or Port-Salut): • Dry or sparkling white wines • or delicate red wines.//
  20. 20. Wine and Food Harmony With dessert •Sparkling wine or •semi-sweet Champagne, •sweet white wine or • naturally sweet wines.//
  21. 21. Wine and Food Harmony With fruit • Sweet white wines, • semi-sweet Champagne or • naturally sweet wines. CHAMPAGNE on its own can be the perfect accompaniment throughout the meal.
  22. 22. Wine and Food Harmony • After your coffee • • • • Cognac or Armagnac or Fruit Brandies or the many and varied Liqueurs of France.
  23. 23. Grape Varieties WHITES Chardonnay Chenin Blanc Colombard Gewürztraminer Muscat Pinot Blanc Pinot Gris Riesling Sauvignon Blanc Semillon REDS Cabernet Franc Cabernet Sauvignon Carignan Gamay Grenache Merlot Petite Sirah Pinot Noir Sangiovese Syrah Zinfandel
  24. 24. QUIZ
  25. 25. TRUE OR FALSE 1. Champagne on its own can be the perfect accompaniment throughout the meal. 2. Serve dry white wines before red wines. 3. Port is a sweet fortified wine from Spain. 4. With red meat, a full-bodied red wine should be served. 5. Brut is the sweetest sparkling wines. 6. After coffee, serve Cognac or Armagnac or Fruit Brandies. //
  26. 26. TRUE OR FALSE 7. Fortified wine is also labeled as dessert wines . 8. The golden rule in food and wine harmony is to try to find combinations which enhance the quality of both wine and food. 9. All Champagnes are sparkling wines but not all sparkling wines are Champagnes. 10. Still wine is usually served as an aperitif or before meals. //
  27. 27. Answer
  28. 28. TRUE OR FALSE 1. Champagne on its own can be the perfect accompaniment throughout the meal. True 2. Serve dry white wines before red wines. True 3. Port is a sweet fortified wine from Spain. False 4. With red meat, a full-bodied red wine should be served. True 5. Brut is the sweetest sparkling wines. False 6. After coffee, serve Cognac or Armagnac or Fruit Brandies. True
  29. 29. TRUE OR FALSE 7. Fortified wine is also labeled as dessert wines . True 8. The golden rule in food and wine harmony is to try to find combinations which enhance the quality of both wine and food. True 9. All Champagnes are sparkling wines but not all sparkling wines are Champagnes. True 10. Still wine is usually served as an APERITIF or before meals. False
  30. 30. Efficient Techniques for Opening Bottles and Service of Wines
  31. 31. Wine Openers
  32. 32. Glasses A great wine should be served in A large glass two thirds full The glass must be perfectly clean
  33. 33. 1. Stand at the right side of the host (the person who ordered the wine). 2. Present the bottle to him or her (bottle tilting at slight angle with the label facing up). And again verbalize the vintage, producer and wine variety. Example “ Sir or Madam the 2005 Honig Sauvignon Blanc you ordered” 3. Once you get the acknowledgement that the wine is correct, take a small step backwards, put your service towel over your arm and bring out the corkscrew/waiter‘s friend.
  34. 34. 4.Take out the knife from the screw and cut firmly around the bottom lip of the bottle foil, • remove the cap and place it in your pocket.
  35. 35. 5. Holding the bottle firmly in one hand, • Insert the tip of the screw into the center of the cork, turning it clockwise until it has fully penetrated the cork.
  36. 36. Opening a Bottle of Wine 6. Use the lift tool to pull out the cork. • Present the cork to the host for inspection; Note: A small plate should be placed on the table in advance for the cork.
  37. 37. Opening a Bottle of Wine 7. Wipe the mouth of the bottle to remove mold or cork particles.
  38. 38. Opening a Bottle of Wine 8. Pour the host to taste the wine, about 1-oz. •Take a small step back holding the wine with the label facing them and wait for their approval.
  39. 39. Opening a Bottle of Wine 9. Once the host approves of the wine, • begin to pour each of the guests starting with the ladies and then the men • going clockwise around the table from the left of the host • always finishing with the host regardless of their sex.
  40. 40. Opening a Bottle of Wine • When pouring a white wine, fill the glass a little under 2/3 full. • With red wine the glass should be filled a little under half way, leaving enough room for some good wine swirling.
  41. 41. Opening a Bottle of Wine 10.Place the partially full bottle of wine, either in the ice bucket to the right of the host, unless the table doesn't permit it due to size. • Red wine directly on table with the label facing the host.
  42. 42. Opening a Bottle of Wine
  43. 43. Opening a Bottle of Wine
  44. 44. THANK YOU
  45. 45. Dealing Guest with Special Needs
  46. 46. Food Allergies • is defined as a DISORDER of the body's immune system in response to specific food proteins.
  47. 47. The Most Common Food Allergies Among Adults • • • • • • • • milk, eggs, shellfish, fish, peanuts, tree nuts, soy wheat and alcohol. Often, these items are hidden ingredients in food recipes and special care must be taken to avoid them.
  48. 48. Religious Dietary Restrictions • Certain religious practices restrict dietary intake and necessitate close attention to recipe ingredients. • The most commonly restricted foods are certain types of meat, fish and dairy.
  49. 49. Activity
  50. 50. Group Activity • Each group will research on a given topic and will be presented next week. • Religious Dietary Restrictions • kosher halal Hindu. • Other types of dietary restrictions : • Vegetarian • Ethnic background • Regional Food Patterns
  51. 51. THANK YOU
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