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Food and wine matching

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  • 1. FOOD AND WINE MATCHING 6 MAIN PRINCIPLES
  • 2. MATCHING THE WEIGHT OF THE FOOD WITH THAT OF THE WINE • Rich heavy food like game, red meat, beef, barbeque, lok lak, need a full body wine. • Lighter food such as white meat ( pork, chicken) or fish and seafood is complemented by white wines and light bodied, low tannin red wines like the New Zealand Pinot Noir.
  • 3. MATCHING THE FLAVORS INTENSITY • Light dry white wines with simple flavors ( Sauvignon Blanc, Semillon ) go well with food without too many complex aromas : seafood dishes, raw or cooked vegetables, grilled fish, goat’s cheese. • Fruity dry white wines ( full body, intense fruit aromas like Chardonnay, New Zealand Sauvignon Blanc ) complement a wide range of dishes but without too many complex flavors : raw or cooked shellfish, sea food pasta, simple cooked or grilled fish, ham salad and chicken. • Full bodied dry white wines ( Chardonnay, Semillon ) pair with flavorsome dishes, chicken mushroom, scallops, fish in cream, amok fish and amok chicken.
  • 4. MATCHING THE FLAVORS INTENSITY • Light fruity red wines, with light tannin and compensated with pleasant acidity ( Pinot Noir ) match uncomplicated food : quiches, pork, feta, and even fish. • Full body, red wines, full of fruit flavors and alcohol with high tannin content ( Cabernet Sauvignon, Merlot, Shiraz ) need full flavored dishes with high fat content like red curry, barbeque, grilled or roasted meat, all the dishes in sauce.
  • 5. MATCHING THE ACIDITY • Acidity found in food must be matched by the acidity in the accompanying wines ( tomatoes high in acidity pair very well with Italian red high in acidity. ) Pizza, tomatoes salad, pasta (carbonara.) • The acidity cut the sharpness of the fatness.
  • 6. MATCHING THE TANNIN WITH READ MEAT • Tannin in read wine reacts with protein molecules. Food with high protein content, particularly read meat will soften the effect of the tannin. Cabernet Sauvignon and Shiraz go well with roast meat and stew. • Tannin with oily fish can result in an unpleasant metallic taste !
  • 7. SPICE Hot spices reduce the sweetness in the wine. A good match for spicy food : French and Chilean Gewurztraminer, Australian and New Zealand sauvignon blanc ( really ripe/juicy), ripe chilean merlot and carmenere. They are particularly well adapted and their smoothness and richness will balance the fire of spices.
  • 8. SALT • Salty food are enhanced by a touch of sweetness. Fish and chips complement with Sauvignon Blanc • Avoid tannic wines as the salt brings out the bitterness !

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