2011 Foundation Wine Course 6: Food and Wine


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PCC Wine Circle Foundation Wine Course 6

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2011 Foundation Wine Course 6: Food and Wine

  1. 1. Matching Food and Wine<br />24 August 2011<br />Copyright © Brian Jamieson<br />
  2. 2. Ground rules<br />Guiding principles:<br /> delicate flavoured food = delicate wine<br /> fuller-flavoured food = fuller- flavoured wine<br />Don’t be a slave to conventional rules <br />Personal preferences are the most important to establish<br />
  3. 3. The enemies of wine<br />Be aware of the enemies of wine:<br />Citric Acid<br /> particularly grapefruit/lemon/limes<br />Vinegar<br /> vinaigrette, mint sauces<br />Salt<br /> try sweeter, fruitier and sometimes fortified wines<br />Eggs<br /> sulphur in yolks; taste-bud blocker<br />Cynanin<br /> metallic taste in fennel, globe artichokes<br />
  4. 4. Enemies of wine (cont’d)<br />Chilli/Curries<br /> drink beer!<br />Oily fish<br /> i.e. mackerel, needs more acidic wine<br />Milder spices<br />i.e. coriander/ginger: match with Gewürztraminer<br />Chocolate<br /> palate blocker, but can be offset by fortified/dessert wines although some prefer shiraz, merlot or even doux champagne!<br />Ice cream and sorbets<br />especially strong fruit flavours<br />
  5. 5. A virtual menu!<br /> Appetizers and starters<br /> Cheese<br /> Dessert<br /> Fish and meat courses left to your imagination!<br />
  6. 6. Touraine (Central Loire)<br />
  7. 7. Benchmark white<br /> La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC<br />Touraine in Central Loire<br />Chenin Blanc<br />Produced by Bourillon-Dorléans family since 1921<br />Maturated in 15th C troglodyte caves <br />
  8. 8. Troglodyte cellars in Touraine<br />
  9. 9. Tasting notes<br />Colour - pale greenish straw. <br />Aroma – subtle aromas of acacia, flowers and minerals <br />Taste – top fruit - pears and quince; quite acid.<br />Drink with oily fish or white meat or hard cheeses like Comté or Beaufort<br />
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  11. 11. Benchmark red<br />Les Cent Boisselées, P J Druet, Bourgueil AOC, 2003<br />Touraine in Central Loire<br />Druet is one of the Bourgeuil's stars<br />Cabernet Franc <br />Un-oaked: stainless steel fermentation, then bottled direct after 24-36 months<br />Bottle age important<br />
  12. 12. Pierre Jacques Druet<br />
  13. 13. Tasting notes<br />Aroma: Full of red berry fruits, smoky blackberries, with wisps of strawberry liquorice<br />Taste: Full, and quite precise on the palate, sappy and firm, with a little texture overlying a smoky tannic structure. <br />Enjoy with red meats.<br />
  14. 14. Matching food and wine: starters<br />
  15. 15. Appetizer<br />Iberico Ham<br />with<br />Hildago Bodegas, La Gitana, Manzanilla Sherry<br />
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  18. 18. Sherry<br />Essential features<br />Three grapes: Moscatel, Palomino & Pedro Ximenez (PX)<br />Oxidised fermentation<br />Natural yeast creates Flor during fermentation to produce Fino or Oloroso styles<br />Fortification (alcohol and grape spirit) and maturation<br />Fractional blending, sweetening, in soleras<br />Produces a huge range of styles<br />
  19. 19. Sherry types<br />Fino stock<br />Fino<br />Manzanilla<br />Olorsoso stock<br />Oloroso<br />Amontillado<br />Cream (Pale & Dark)<br />Pedro Ximenez (PX)<br />
  20. 20. Still on appetizers<br />Prawns<br />with<br />Pouilly-Fumé<br />
  21. 21. Pouilly-Fumé<br /> Les Griottes, J-P Bailly, Pouilly Fumé AOC, 2010 <br />Upper Loire, near Sancerre.<br />Sauvignon Blanc<br />More mineral (flinty?) than fruity.<br />Contrast with fruity, vegetal New Zealand Sauvignon Blancs.<br />
  22. 22. Pouilly-Fumé<br />
  23. 23. Another starter<br />Paté de Foie Gras<br />with<br />Clos Guirouilh, Jurançon<br />
  24. 24. Jurançon<br />Clos Guirouilh, AOC Jurançon 2007<br />Near Pau in SW France<br />Jean Guirouilh: a small producer (6 ha) who gave up livestock farming to concentrate on his vines and wine<br />Made from dehydrated, shrivelled Petit and Gros Manseng<br />Traditional local grape<br />~90 g per l residual sugar<br />Classic accompaniment for blue cheese and foie gras.<br />
  25. 25. Tasting notes<br />At the lighter end of the sweet wine scale. <br />Reminiscent of waxy almond kernels and blossom cut through with just-sliced oranges. <br />The perfume is gently honeyed yet doesn't cloy at all.<br />
  26. 26. Matching food and wine: Fish & Meat<br />
  27. 27. Possible matches<br />Fish<br />Cod, Sole, Turbot Chenin Blanc<br />In richer sauces Montrachet, G’traminer<br />Salmon/Sea Trout Riesling, Viognier<br />Tuna Viognier<br />Meat<br />Lamb Burgundy (Pinot noir)<br />Beef Burgundy or Claret<br />Pork Brunello<br />Venison Côte Rotie or Shiraz<br />Game Shiraz (blends)<br />Casseroles/stews Rhone blends (spicy)<br />
  28. 28. Matching food and wine: cheese<br />
  29. 29. Some cheese matches<br />Cheddar, Gruyère Chardonnays<br />Stilton Vintage Port<br />Munster Red burgundy<br />Roquefort Sauternes, Montbazillac <br />Pont Levèque Bourgeuil (Loire)<br />Comté Sauvignon blanc, Savagnin (Jura)<br />
  30. 30. Cheese<br />Roquefort<br />with <br />Chateau Castelnau de Suduiraut 2003, Sauternes<br />
  31. 31. Bordeaux wine areas<br />
  32. 32. Sauternes<br />Castelnau de Suduiraut, Sauternes AOC, 2003 <br />A property between Bordeaux and the Atlantic<br />Autumns characterised by misty morning sand sunny days, encouraging Botrytis or Noble rot.<br />Second wine of Cru Classée Chateau Suduiraut<br />Semillon 90%, Sauvignon Blanc 10%.<br />Elegant, sweet, full-bodied with a long life-expectancy. <br />Aged in oak for 12 months<br />
  33. 33. Botrytis mould ‘Noble rot’<br />
  34. 34. Tasting notes<br />Yellow- golden colour depending on age.<br />Citrus rind and tropical fruits up-front in younger vintages.<br />With ageing, wines become darker and crystallised fruits, acacia and honey aromas and flavours come through. <br />Should have the perfect balance between acidity, sweetness and alcohol.<br />
  35. 35. Matching food and wine: Pudding<br />
  36. 36. Variety of sweet wines<br />Ice creamsLiqueur Muscat<br />Fruit flans Sauternes<br />Tiramasu Vino Santo<br />Christmas Pudding Passito<br />Panna cotta Beerenauslese<br />Creme Brulée Muscat de Beaumes de Venise<br />Bread & Butter Pudding Coteaux du Layon<br />Cheesecake Tokaji<br />Chocolate Asti Spumante, Liqueur Muscat<br />
  37. 37. Pudding<br />Chocolate<br />with <br />Alcyone Tannat Dessert Wine<br />
  38. 38. Alcyone Tannat Dessert Wine<br />Vinedo de Los Vientos Winery, Uruguay<br />A purple fortified wine made from 100% Tannat. <br />Late harvested grapes<br />Fermentation stopped by addition of grape spirit<br />Boosts alcohol to 16%<br />Preserves residual sugar<br />A secret proprietary blend of herbs is also added to the fermenting wine.<br />Aged for several years in French oak<br />Wine maker: Pablo Fallabrino<br />Divine with chocolate; pour over vanilla ice-cream.<br />
  39. 39. Pablo FallabrinoRockstar Surfer Winemaker<br />
  40. 40. Alcyone Tannat Dessert Wine<br />The Alcyone is made with Italian techniques from Marsala that I took from the old books of my family to do liqueurs. I invented the Alcyone Reserve... fortified with grappa, it's a bomb!<br />Pablo Fallabrino<br />
  41. 41. Tasting Notes<br />Radiant yet amber purple hue and its honey like texture. <br />Touched with a bouquet of winter flowers, Madagascan vanilla bean and wild apple mint indulged with a warmth and savour of white cacao soufflé. <br />Savoury and longsome finish.<br />‘Think of marshmallows with vanilla, milk chocolate and then glimpses of red cherry and fig lurking in the background.’ <br />
  42. 42. Today’s wines<br />La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC, 2009 £8.49 M<br />Les Cent Boisselées, P J Druet, Bourgueil AOC, 2003 £8.99 M<br />Bodegas Hildago, La Gitana, Manzanilla £8.99 M<br />Les Griottes, J-P Bailly, Pouilly-Fumé AOC, 2010 £12.99 M<br />Clos Guirouilh, Jurançon AOC, 2006 (0.37 l) £8.90 CD<br />Castelnau de Suduiraut, Sauternes AOC, 2003 (0.37 l) £11.99 M<br />Alcyone Tannat Dessert Wine, Vinedo de los Vientos, Uruguay (0.5 l) £19.00 WoU<br /> M Majestic CD Confit Direct WoU Wines of Uruguay<br />
  43. 43. Have you remembered?<br />Red wine and white wine production.<br />
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  47. 47. What is wine?<br />Water 85%<br />Alcohol 12%<br />Glycerol 1%<br />Everything else 1 – 1.5%<br />
  48. 48. Range & diversity<br />Grape variety<br />Vineyard Environment; French Terroir<br />Climate<br />Soil<br />Husbandry<br />Harvest<br />Winemaking processes<br />Storing/ageing<br />
  49. 49. Tasting<br />1. Look - colour<br />Red: Purple > Garnet > Ebony > Brick-red > Orange<br />White: White/colourless > Straw > Yellow<br />2. Smell - aroma<br />3. Taste - palate<br />
  50. 50. Corked wines<br />Causes<br />natural microbes in/on cork <br />chemical -TCA (2-4-6 Trichloranisole), a by-product of sterilising corks<br />Signs<br />musty on nose (test cork); foul in extreme cases<br />lack of freshness on palate; again can be foul<br />bitter aftertaste<br />If in doubt, compare with another bottle (if possible!)<br />
  51. 51. Jancis Robinson DVD<br />Jancis Robinson Wine Course<br />Amazon.co.uk<br />About £17.00 plus p&p<br />
  52. 52. Finally….<br />That’s it folks!<br />Improvers’ Course for all next year.<br />Thank you<br />