Food and wine pairing

5,735 views

Published on

Published in: News & Politics, Business
1 Comment
6 Likes
Statistics
Notes
No Downloads
Views
Total views
5,735
On SlideShare
0
From Embeds
0
Number of Embeds
90
Actions
Shares
0
Downloads
383
Comments
1
Likes
6
Embeds 0
No embeds

No notes for slide

Food and wine pairing

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

×