Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Holiday wine and food pairing

589 views

Published on

Wine’s long history of accompaniment to food will take on a new meaning as you learn the basics of wine and meal pairing. Impress your friends by discovering the ideal combination for your holiday feast.

Published in: Food, News & Politics, Business
  • Be the first to comment

Holiday wine and food pairing

  1. 1. wine pairing basics
  2. 2. wine pairing basics according to Jancis Robinson in general terms you can enjoy almost any wine with almost any food we tend to consume food and drink at discrete intervals we rarely find ourselves with a mouth of food and wine mixed up together
  3. 3. wine pairing guidelines basic rules
  4. 4. wine pairing guidelines basic rules – a cliché ? white wine with fish & white meat
  5. 5. wine pairing guidelines basic rules – a cliché ? red wine with meat – beef – lamb – game
  6. 6. wine pairing guidelines serving rules dry before sweet light before full young before old
  7. 7. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  8. 8. wine pairing guidelines classic pairings oysters & champagne
  9. 9. wine pairing guidelines classic pairings caviar & champagne
  10. 10. wine pairing guidelines classic pairings charcuturie & beaujolais
  11. 11. wine pairing guidelines classic pairings barbecued ribs & zinfandel
  12. 12. wine pairing guidelines classic pairings beef stew or game casserole barolo
  13. 13. wine pairing guidelines classic pairings goat cheese & sancerre
  14. 14. wine pairing guidelines classic pairings farmhouse cheddar sweet jurançon
  15. 15. wine pairing guidelines classic pairings foie gras & sauternes
  16. 16. wine pairing guidelines classic pairings roquefort & sauternes
  17. 17. wine pairing guidelines classic pairings sole & white burgundy
  18. 18. wine pairing guidelines classic pairings stilton & vintage port
  19. 19. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  20. 20. regional pairings
  21. 21. alto-adige region of northern italy
  22. 22. northern italy
  23. 23. regional cuisine
  24. 24. regional cuisine polenta gnocchi saucissons root vegetables mushrooms sauerkraut - crauti streudel cheese – asiago
  25. 25. sauerkraut & sausage gewurztraminer* gruner veltliner muller-thurgau
  26. 26. speck teroldego rotaliano* schiava pinot noir cabernet sauvignon
  27. 27. wine pairing guidelines classic pairing regional pairing body – weight intensity of flavour acidity tannin sweetness
  28. 28. wine pairing guidelines body- weight body refers wine weight refers to food
  29. 29. wine pairing guidelines body - weight balance weight of the food body of the wine
  30. 30. wine pairing guidelines body of wine as a rough guide fullbodied wines are usually high in alcohol over 12.5% alcohol lighter bodied wines are lower in alcohol 11% or lower
  31. 31. wine pairing guidelines weight of food cooking method employed alters food's weight preserve the weight – steaming a tender fillet of sole
  32. 32. wine pairing guidelines weight of food cooking method employed alters food's weight – deep-fried sole
  33. 33. wine pairing guidelines weight of food steam poach boil stir-fry roast grill deep-fry braise & stewing
  34. 34. wine pairing guidelines body - weight rich robust food with rich robust wine game casserole with a barossa shiraz
  35. 35. wine pairing guidelines body - weight medium weight food with medium-bodied wine roasted cornish hen with a red burgundy grand cru
  36. 36. wine pairing guidelines body - weight light food with lightbodied wine poached fish with pinot grigio or muscadet
  37. 37. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  38. 38. wine pairing guidelines intensity of flavour
  39. 39. wine pairing guidelines intensity of flavour main exception to the matching of body rule provide a sharp contrast – crisp lightbodied wine cutting through heavy, fatty or rich food
  40. 40. wine pairing guidelines intensity of flavour wine though light bodied must be intensely flavoured correspondingly assertive in flavour but not heavy usually with fruit aromas and flavours coupled with brisk acidity and an element of sweetness
  41. 41. wine pairing guidelines intensity of flavour german auslese riesling with fatty meats such as roast goose or duck and wild boar christmas plum pudding with a light and frothy sweet asti
  42. 42. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  43. 43. wine pairing guidelines acidity
  44. 44. wine pairing guidelines sauce citrus juice vinegar reduced white wine
  45. 45. wine pairing guidelines acidity needs to be equalled or echoed, by the acid level in the wine otherwise the wine will taste flat and dull
  46. 46. wine pairing guidelines acidity duck a l'orange roasted duck
  47. 47. wine pairing guidelines acidity the bonus acidity of the wine can heighten the flavours of a subtle simple dish just like adding a spritz of lemon juice - lime veal parmiggiana pad thai
  48. 48. wine pairing guidelines acidity aligoté melon de bourgogne chablis vinho verde soave
  49. 49. wine pairing guidelines acidity loire reds cabernet franc pinot noir gamay burgundy pinot noir beaujolais italy – barbera austria - sweigelt
  50. 50. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  51. 51. wine pairing guidelines tannin
  52. 52. wine pairing guidelines tannin found only in red wine essential to red wines specially those that improve with age fundamental to their structure gives characteristic firmness contributes to their complexity
  53. 53. wine pairing guidelines tannin is responsible for the drying effect in the mouth can be a villain if not properly matched
  54. 54. wine pairing guidelines tannin it turns nasty with fish, giving fish a metallic taste bitter with salt nasty with eggs many cheeses
  55. 55. wine pairing guidelines tannin tannic grapes – syrah – cabernet – merlot – nebbiolo – zinfandel – malbec
  56. 56. wine pairing guidelines tannin less tannic grapes – gamay – pinot noir – dolcetto
  57. 57. wine pairing guidelines tannin meat is tannin's major ally – rare steak – red meats with a substantial, chewy texture moderates our perception of tannin
  58. 58. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
  59. 59. wine pairing guidelines sweetness
  60. 60. wine pairing guidelines sweetness sweetness = level of residual sugar in the wine how sweet the wine tastes
  61. 61. wine pairing guidelines sweetness the wine has to be at least as sweet as the food and can be sweeter if the food is sweeter than the wine, the wine will taste thin and tart
  62. 62. wine pairing guidelines sweetness important point: dry wines conflict with sweet food medium dry and medium sweet wines go well with sweet food
  63. 63. wine pairing guidelines sweetness not only dessert but sweet savoury food especially when served with a sweet fruit sauce or garnish which would desecrate a dry wine
  64. 64. holiday food and wine pairing
  65. 65. holiday food and wine pairing traditional holiday fare full of contradictory flavours turkey & stuffing cranberry sauce sweet potatoes squash brussels sprouts meat pies sweet turnip casserole
  66. 66. holiday food and wine pairing red or white?
  67. 67. holiday food and wine pairing
  68. 68. holiday food and wine pairing traditional holiday fare mix of bland, sweet, fruity and sometimes spicy flavours the sum total makes for a rather rich and heavy meal
  69. 69. wine pairing guidelines classic pairing regional pairing acidity tannin weight – body sweetness intensity of flavour
  70. 70. wine pairing guidelines body – weight sweetness rich robust food with rich robust wine
  71. 71. holiday food and wine pairing body – weight + level of sweetness reds dominating fruit component of the wine pairs well with the rather sweet accompaniments full bodied wine to match somewhat of a robust meal
  72. 72. holiday food and wine pairing body – weight rich, robust reds duck breast beef filet mignon leg – rack of lamb
  73. 73. holiday food and wine pairing rich, robust reds super ripe jammy zinfandel australian shiraz merlot
  74. 74. holiday food and wine pairing rich, robust reds super ripe jammy zinfandel – caymus – peter franus – beringer
  75. 75. holiday food and wine pairing rich, robust reds australian shiraz – domaine terlato & chapoutier – henschke
  76. 76. holiday food and wine pairing rich, robust reds full ripe merlots – california • • – lede beringer italy • ricasoli – casalferro
  77. 77. holiday food and wine pairing body – weight + level of sweetness whites
  78. 78. wine pairing guidelines body – weight sweetness rich robust food with rich robust wine
  79. 79. holiday food and wine pairing rich robust, whites aromatic fuller bodied whites riesling* chardonnay* marsanne semillon viognier
  80. 80. holiday food and wine pairing rich, robust whites riesling alsatian german full body zingy acidity clean fruit flavours
  81. 81. holiday food and wine pairing rich, robust whites riesling domaine weinbach barmès buecher domaine ostertag leon beyer dr. loosen
  82. 82. holiday food and wine pairing rich, robust whites chardonnay california • napa – shafer $$S france • • • chablis grand cru $$$ meursault $$$$ montrachet $$$$$ • margaret river australia – wolf blass $
  83. 83. holiday food and wine pairing rich, robust whites marsanne rich, full-bodied aromatic silky mouth feel rhone, france
  84. 84. holiday food and wine pairing rich, robust whites sémillon rich, full-bodied aromatic full of character south africa bordeaux, france australia washington
  85. 85. holiday food and wine pairing rich, robust whites viognier rich, full-bodied seductive notes of white flowers and stone fruit full of character silky mouth feel france • chateau pesquié australia argentina south africa
  86. 86. wine pairing guidelines classic pairing regional pairing acidity tannin weight – body sweetness intensity of flavour
  87. 87. wine pairing guidelines intensity of flavour
  88. 88. wine pairing guidelines intensity of flavour main exception to the matching of body rule provide a sharp contrast – crisp lightbodied wine cutting through heavy, fatty or rich food
  89. 89. holiday food and wine pairing reds beaujolais not beaujolais nouveau beaujolais-village $ cru du beaujolais $$ • • • • • louis tete j.p. brun fleurie st-amour julienas chenas chiroubles
  90. 90. holiday food and wine pairing reds beaujolais served slightly chilled fruit driven barely noticeable tannins light body to cut through a rather heavy meal
  91. 91. holiday food and wine pairing reds pinot noir scented ripeness light - medium bodied smooth tannins
  92. 92. holiday food and wine pairing reds pinot noir burgundy light refreshing red • • st-aubin côte de nuits-villages new zealand - california medium-bodied
  93. 93. holiday food and wine pairing reds zweigelt austria refreshing red light-body serve slightly chilled
  94. 94. the end... thank you happy holidays
  95. 95. references Pairing wine with food, Linda Johnson-Bell Complete wine selector, Katherine Cole Wine with food, Joanna Simon Pairing food & wine for dummies, John Szabo How to taste, Jancis Robinson The New York Times book of wine, Howard G. Goldberg
  96. 96. contact info www.isommelier.ca blog questions recommendations...
  97. 97. happy holidays

×