Food And Wine Pairing (2)


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Food And Wine Pairing (2)

  1. 1. Amarjeet Kaur Rahsi H -15009 FOOD AND WINE PAIRING
  2. 2. Starters…….. <ul><li>Chicken Liver Pate – Fleurie Domaine de Poncereau 2002, (Food and Wine Harmony, Faculty notes) </li></ul><ul><li>What is chicken liver pate ? </li></ul><ul><li>It is a cold starter which is a puree of trimmed chicken liver, onion, garlic, thyme, bayleaf and then is refrigerated and served with crisp toast. </li></ul><ul><li> </li></ul><ul><li>Why this wine? </li></ul><ul><li>It is a red wine which is very popular with bright cherry fruit flavor which goes very well with a garlic onion taste, as it balances the taste with its sweetness, ( Johnson & Robinson, 2007). </li></ul>
  3. 3. Pairing of Chicken liver pate with Fleurie Domaine de Poncereau 2002 <ul><li> </li></ul><ul><li> </li></ul>
  4. 4. Starters………. <ul><li>Steak Tartar - Hermitage 1999 ,(Food and Wine Harmony, Faculty notes). </li></ul><ul><li>What is a steak tartar? </li></ul><ul><li>A steak is made of mince beef and with served with tartar sauce poured over it. This sauce is made up of mayonnaise as a base sauce with capers and parsley. </li></ul><ul><li> </li></ul><ul><li>Why this wine? </li></ul><ul><li>This wine is very rich and concentrated with the aromas of cassis, smoke spring flowers, and a slight undertone of cedar. A perfect balance between rich tannins and crisp acidity ,(Food and Wine Harmony, Faculty notes) </li></ul>
  5. 5. Pairing Steak Tartar with Hermitage 1999 <ul><li> </li></ul><ul><li> </li></ul>
  6. 6. Some more starters…….. <ul><li>Lyonnais Onion Soup –Alsace Pinot Gris- Domaine Ostertag Pinot Gris Barriques 750ml 2005, (Roux, 2005). </li></ul><ul><li>Onion Tart – Alsace Pinot Blanc, (Larousse, 2001). </li></ul><ul><li>Macaroni and cheese – Chardonnay Forman 2005. </li></ul><ul><li>The fruitiness of this wine brings a refreshing quality, while the acidity cleanses the palate. And chardonnay has enough body to stand up to the richness of the dish. </li></ul>
  7. 7. Pairing of Lyonnais Onion Soup and Alsace Pinot Gris <ul><li> </li></ul>
  8. 8. Entree <ul><li>Ratatouille – Domaine Olivier d’ Auge L’Arcanelle Rose 1999, ( Johnson & Robinson, 2007). </li></ul><ul><li>What is Ratatouille? </li></ul><ul><li>It is an eggplant preparation with a tangy taste and is made by arranging the slices of egg plant, tomatoes, zucchini, red/yellow bell pepper in a baking dish. </li></ul><ul><li>Why this wine? </li></ul><ul><li>Fascinating rose hip and strawberry fruit over an earthy palate with a crisp pushing through and plenty of zippy raspberry acidity. </li></ul>
  9. 9. Entrée …… <ul><li>Risotto in White sauce – Pinot Grigio, Chianti, La Mancha wines (Spanish Reds), (Larousse, 2001) and Ca Del Bosco Franciacorta Cuvee Annamaria Clementi DOCG 1993, ( Food and Wine Harmony, Faculty notes) </li></ul><ul><li>What is risotto in white sauce? </li></ul><ul><li>Risotto is a dish of short grained rice which is cooked in creamy rich white sauce. </li></ul><ul><li>Why this wine? </li></ul><ul><li>The acidity if the wine is in perfect equilibrium and the aromas aroused by the bouquet ( fruits, flowers, vanilla), are reinforced by the taste. </li></ul>
  10. 10. Pairing of Risotto with truffles and Pinot Grigio <ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul>
  11. 11. Entrée ……. <ul><li>Chicken with a cream and mushroom sauce – Domaine Sipp Mack’s Grand Cru Rosacker – Hunawihr, </li></ul><ul><li>What is chicken with cream and mushroom sauce? </li></ul><ul><li>It is sauted chicken in cream and mushroom sauce which has a base of Bechamel sauce. </li></ul><ul><li>Why this wine? </li></ul><ul><li>It is a Riesling which is dry and very intense. With age it reveals mineral flavors and great finesse. </li></ul>
  12. 12. Main course……… <ul><li>Lamb Curry – Spanish Rioja, Bodegas Domec “ Marques de Arienzo Gran Reserva” Rioja 1996, (Food and Wine Harmony, Faculty notes) </li></ul><ul><li>What is lamb curry? </li></ul><ul><li>It is a basically a lamb stew, spicy in nature </li></ul><ul><li>Why this wine? </li></ul><ul><li>Has a good grip on meat, and ripe acids extend the fruit. </li></ul>
  13. 13. Pairing lamb curry with Bodegas Domec “ Marques de Arienzo Gran Reserva” Rioja 1996. <ul><li> </li></ul><ul><li> </li></ul>
  14. 14. Main course…. <ul><li>Roast Chicken – Arbor Mist Sangria Zinfandel 750ML, (Larousse, 2001). </li></ul><ul><li>Why this wine? </li></ul><ul><li>Has a refreshing tats of cherries and citrus fruits which goes well with roast chicken. </li></ul>
  15. 15. Pairing of Roast chicken with Zinfandel <ul><li> </li></ul><ul><li> </li></ul>
  16. 16. Main course <ul><li>Seared Curried Scallops with Zucchini - Trimbach Reserve Pinot Gris 2005, </li></ul><ul><li> </li></ul><ul><li>What is Seared curried Scallops with Zucchini? </li></ul><ul><li>It is a spicy preparation of scallops which are seared and cooked with zucchini. </li></ul><ul><li>Why this wine? </li></ul><ul><li>Pinot Gris makes wines that are medium bodied, well balanced and with nice floral aromas. </li></ul>
  17. 17. Seared Curried Scallops with Zucchini - Trimbach Reserve Pinot Gris 2005, <ul><li> </li></ul>
  18. 18. Dessert…….. <ul><li>Rich almond and butter cake with Rasberries and clotted cream – these cakes can be served warm </li></ul><ul><li>-Champagne Rose, Barsac, (Roux , 2005). </li></ul><ul><li>Lemon pie – Ice wine, Gold Seal Vidal Niagara Peninsula Ontario, Premium Selection 1999,(Roux , 2005). </li></ul><ul><li>Crème brulee –Muscat based vins doux naturels, Muscat de Rivesaltes, (Larousse, 2001). </li></ul>
  19. 19. Pairing of Lemon pie with Canadian Ice wine <ul><li> </li></ul><ul><li> </li></ul>
  20. 20. Referencing <ul><li>Naudin et al., 2001, “ Larousse Encyclopedia of Wine”, 2 nd edition, Octopus Publishing Group Limited, London. </li></ul><ul><li>Roux.M, 2005, “ Matching food & wine”, Orion House, London. </li></ul><ul><li>Food and Wine Harmony, Faculty notes, year 3. </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul><ul><li> </li></ul>