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Food and wine pairing

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  • 1. Food and Wine Pairing
    Julia Sevenich DWS
  • 2. Wineis just Food
    Wineoffers a completerange of thefive taste elements: sweetness, acidity, saltiness, umami, and bitterness.
    Itsuppliesaroma, flavours and texturesthataccentthose of food eitherthroughharmonyorcontrast.
    Wineisthesaucethatyoudrink.
    © 2010 Julia Sevenich
  • 3. Consumer Angst
    Intimidating wine “pros”
    Over analyzing
    unfamiliar and esoteric jargon
    Would-be wine drinkers
    Fear making a “mistake”
    Embarrassed by lack of knowledge
    © 2010 Julia Sevenich
  • 4. Old Rulesdid not considerhow food was seasoned, flavoured and prepared
    Red winewith red meat
    White winewithfish, poultry and whitemeat
    Neverservewinewithsalad
    © 2010 Julia Sevenich
  • 5. Opportunities
    Makeitfun!
    Makeithedonistic!
    Be creative!
    © 2010 Julia Sevenich
  • 6. Olfactory Aromas
    © 2010 Julia Sevenich
  • 7. TheTongueMapDebunked
    © 2010 Julia Sevenich
  • 8. 6 Basic Flavours
    Sweet
    Sour
    Salty
    Bitter
    Peppery (spicy-hot)
    Umami
    © 2010 Julia Sevenich
  • 9. Basic Food & Wine Pairing Strategy I
    Similarity
    Similarflavournotes in food and wine
    Simplygrilledorbroiledchickenorfishdrizzledwith a littleoliveoil, a squeeze of lemon and somechoppedfrehsherbswith a clean, fresh, crisp, acidicwinewithlemony and herbalaromas
    A richdeep red wine and mushroombraised beef with a rich, earthy, meatywine.
    © 2010 Julia Sevenich
  • 10. Basic Food & Wine Pairing Strategy II
    Contrast
    Oppositescanattract
    A rich, salty, fungusycheesematched to a sweet, viscouswine
    A buttery, unctious, richfoie gras with a sweet, fragrantwine
    High acid, dry, sparklingwinewithsmoky, salty and oily food likesmokedsalmonordeep-friedtempura
    © 2010 Julia Sevenich
  • 11. Basic Food & Wine Pairing Strategy III
    Adjusting food to gowithwine
    Addsalt to soften tannin
    A squeeze of lemon to balancewith an acidicwine
    Bridge ingredientswithumami
    ShavedReggianoParmigiano
    Mushrooms
    Driedtomatoes
    © 2010 Julia Sevenich
  • 12. Body orTexture
    Heartyrich, mouth-filling foods are best matchedwithfull-bodiedwines
    Subtle, delicated foods withlight-bodiedwines
    © 2010 Julia Sevenich
  • 13. Acidity
    High acid foods like high acidwines
    © 2010 Julia Sevenich
  • 14. Sweetness
    Foods withsomesweetnessare best pairedwithwinesthathave a similarlevel of sweetness.
    © 2010 Julia Sevenich
  • 15. Salt
    Salty foods ordisheswithsoysauce pair withwineswith good acidity and a touch of sweetness.
    © 2010 Julia Sevenich
  • 16. Bitterness
    Thebitterness of somevegetablespairs well withsmoothwinesthatareeitheroff-dryorfull-bodied.
    © 2010 Julia Sevenich
  • 17. Pepper and ChilliSpice
    Pepperorchilliheatbenefitfrom an off-dry, refreshing, fruitywinewithlittleor no oak and lowalcohol.
    © 2010 Julia Sevenich
  • 18. Fat
    Fatty foods likeacid and ortannin.
    © 2010 Julia Sevenich
  • 19. Balance
    © 2010 Julia Sevenich