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• Food & Wine Harmony is an art of matching food dishes with proper wines to enhance the dining experience. This is one of the most difficult jobs for sommeliers to match perfect wine with a particular food. Most of the wine critics believe that the most basic characteristic of pairing food and wine understands the balance between the weight, flavour, and texture of food and wine, rather than following set rules. • The concept behind matching is that some elements of food and wine reacts opposite to each other and by balancing the elements will make the dining experience more enjoyable. • For example, specific wine goes with particular cuisine or food and white wine with white meat and red wine with red meat. Introduction
• It is said that, the culture of drinking wine with food is first found in Italy. They rarely dine without wine. Italians used to drink local wines with their cuisine, but the impact of this culture clearly seen on France. French peoples very much influenced by food and wine pairing, as France is been known for their best quality grapes and wines production. They categorized the wine according to their courses of French classical Menu, for example, white wine from Alsace region match with fish preparations and red wine from Bordeaux region pair with red meat. There are few set rules like traditional rule, scientific rule, and sensory experience, to pair wine with food to enhance the dining experience andat the same time to ease the complicacy of pairing food History and wine. Traditional rule of pairing food and wine is very simple and had highly followed by most of the sommeliers in past few years. As the name says traditional rule, it is simple and old. For example, white
• Match a simple wine with a simple dish and complex wines with more complex foods.• Make sure that you start with lightest wine, and always serve a white before red, a dry wine before a sweet one, and a young wine before and old one.• Consider the texture of both the wine and the dish and make sure that the wine matches the way the dish has been cooked as well as any sauce that is served with it.• Pay careful consideration to the aromas and tastes of both the wine and the dish.• A perfect harmony is not always found in good products.• The most important thing is to be innovative and to try, test, experiment and discuss.• Food and Wine pairing Guidelines
• Keep flavors in balance.• Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)• Similarly you generally want to match the richness of the food and the richness of the wine. (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)• .Match Acids with Acids• If youre eating a dish with a strong acidic content (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food. Wine and Strong Spices• Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself such as an off-dry Gewurtztraminer or Riesling.• When In Doubt...• Remember that foods generally go best with the wines they grew up with. So if youre eating Italian food, think about having an Italian wine. This isnt a requirement, but often helps simplify the decision.
• Gewurztraminer: It literally means “spicy grapes” in German, is a preferred wine served with Indian cuisine, especially food rich in herbs, masalas or seasonings, ginger and cardamom. As noted above, the mildly sweet note in this German wine helps compliment the spicy food.• Riesling: These are often fruity wines, flavored with apples, plums, peaches that have high acidic content, and are mildly sweet along with being tart. Hence, Riesling is the perfect pairing to heavy and rich Indian cuisine.• Rose: These wines are pretty dry, compared to the ones described above, and has the complexity and weight of a red wine as well as the acidity of a lighter white wine. Hence it goes great with heavy meat dishes, like lamb or beef.• Champagne: Sparkling wines, like Champagne can be paired with several types of Indian dishes, including vegetarian. If you have a rich & creamy curry, or something heavy like paneer and potatoes, Champagne goes well with it, as it offers a nice change-of-taste due to its bubbly acidic texture.• Pinot Noir: One of the favorites among Red Wines, Pinot Noir is a safe and appealing choice of wine with Indian food. Mainly available in fruity flavors, this red wine is smoother and silkier in texture compared to other high-tannin wines. It is also a wine that goes well with all types of dishes, whether spicy or tangy, chicken, seafood or veggies or cheese, and is also a great wine to serve to someone who’s new to the world of wines. Pairing Wine with Indian Food
Cooking Methods Wine Choices NotesPoaching or Steaming Light white wine: Chenin Blanc or Use lighter weight wine, with non Pinot Grigio. Light fruity red: tannin, non acidic and less intense Beaujolaise or Grenache rose flavorsFrying Chardonnay, Riesling or Pinot Noir Best is a wine with some acidity to contrast with the oilsGrilling Whites Chardonnay, Full bodied Adds flavor; works well with fruity White Rhone. Reds Pinot, Zin, oaky reds; Grilled beef needs tannic Merlot, Cab. W/ Beef Barolo or Syrah wines from RhoneBBQ Roses; Zinfandel, Merlots or New BBQ Sauce adds sweetness; less world Tempranillos tannic redsMarinades New Zealand Sauvignon Blanc, Marinades usually have strong flavors Chablis or Fruity Grenaches or and require wines with bold flavors TempranillosRoasting Oaky Chardonnays, Rhone blends or Roasting can be complex. Herbs and Gerwurtztraminers. Mourvedre, spices will determine white or red. Syrah, Grenache, Nebbiolos Rosemary and Thyme = redsReduction Sauces Chardonnays and Rieslings If has powerful flavor need intense Cabernets and Syrahs wine; Drink w/ wine sauce is made withBraising and Stews Pinot Noir, Cabernets, Merlots Use the wine used in the stockRed Wine Sauce Sangiovese, Cabernets, Pinot Noir Use the wine sauce is made ofStews w/ beer or stout Merlot, Beaujolaise, Red Burgundies Use low tannin reds so not to overpower the beer flavor
• France-Bordeaux1. Red bordeaux and lamb2. Sauternes and foie Gras• France-Burgundy1. Coq au vin and red Burgundy• France-beaujolais1. Poached pork sausages with warm potatoes bathed in olive oil and shallots and beaujolais wine• Southern france• Lamb and the rhone wines made from syrah, grenache and Mouvedre• France-loire• Sancerre or pouilly-fume and crottin de Chavignol• Tarte tartin and quarts de chaume• France-Alsace• Pork and game with hearty vegetables, potatoes, cabbages, and onion served with alsace riesling Classic Regional wine and food matches
• Italy-piedmont• White truffle dishes with barbaresco and barolo• Italy-tuscany• Bistecca alla fiorentina and chianti• Spain-Rioja• Wild mushrooms in garlicky olive oil served with red Rioja• Spain-jerez• Garlic shrimp with manzanilla• Spain-Penedes• pan con tomate served with cava Classic Regional wine and food matches
• Portugal• Pot and roasted nuts or cheese• Germany• High-acid riesling and every meat dish imaginable• US-california• Dungeness crab dipped in butter with chardonnay• Zinfandel with grilled anything; Petite Sirah with grilled steak• US-newyork• Hudson valley foie gras and newyork ice wine• Washington• Pacafic Northwest oysters with riesling, semillon or sauvignon Blanc Classic Regional wine and food matches
• Oregon• Pinot noir and wild Pacafic salmon• Canada• Ice wines and desserts• Australia• Grilled pepper steak and Shiraz• New Zealand• New Zealand fusion cuisine with sauvignon Blanc• South africa• Barbecued meat with pinotage and Shiraz• Argentina• Malbec and beef Classic Regional wine and food matches