This document discusses food and wine pairing. It begins by noting that food and wine pairing is subjective based on individual palates. It then discusses the role of the tongue and nose in tasting, and how different parts of the tongue detect different flavors. Aromas are very important to pairing, as what we perceive as tastes are actually aromas. The document outlines the basic tastes of sweet, bitter, sour, salty, umami, and how foods and wines can have these tastes. It provides tips on comparing, contrasting, and completing food and wine, and discusses important components like acidity, sweetness, oak, alcohol, and bitterness. It concludes with notes on how different cooking methods affect wine pairing and examples of classic
White wines like Chardonnay, Sauvignon Blanc, and Pinot Grigio pair well with lighter dishes due to their acidity and fruit flavors that cut through fat and oil. Full-bodied reds such as Cabernet Sauvignon, Malbec, and Merlot complement braised and grilled meats thanks to their tannins. Sparkling wines work for appetizers and seafood since their bubbles cut through richness. Sweet wines match well with desserts or salty, spicy foods to provide contrast.
This document discusses the history and modern approaches to food and wine pairing. It outlines some traditional rules for pairings, such as red wine with red meat and white wine with fish. However, it notes that the modern approach considers many other factors and allows for more flexibility. Some key factors in successful pairings mentioned include matching intensity, acidity, sweetness, cooking methods, and considering both the base and secondary flavors in a dish. Specific foods that are noted as either easy or difficult to pair with wine are also outlined.
Food and wine pairing is the process of matching food dishes with wines to enhance the dining experience. The main concept is that certain elements in foods and wines interact with each other. However, taste and enjoyment are subjective. Food and wine experts believe the most basic element of pairing is understanding the balance between the weight and intensity of the food and wine. Lighter wines should be paired with lighter dishes and heavier wines with heartier foods so neither overpowers the other. While many pair based on instinct, guidelines recommend matching similar intensities and considering how textures like tannins and bubbles interact.
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
Jeannie Cho Lee MW describes her systematic approach to analysing flavours in Asian cuisines and how to adopt a step-by-step approach when pairing Asian flavours with wines during Vinexpo Asia-Pacific 2010.
This document discusses wine and food pairings. It begins by listing 5 common types of wines: red, white, blush/rose, champagne/sparkling, and sweet/fortified. It then discusses the basic taste components of different wines, noting that reds have more bitterness, whites and roses have more acidity, and sweet wines have more sweetness. The document goes on to define a wine's body as its richness and weight in the mouth, and breaks down body types into light, medium, and full-bodied. Finally, it provides pairing suggestions and guidelines for 5 basic food flavors: salt, acid, fat, bitter, and sweet, as well as for spicy foods.
White wines like Chardonnay, Sauvignon Blanc, and Pinot Grigio pair well with lighter dishes due to their acidity and fruit flavors that cut through fat and oil. Full-bodied reds such as Cabernet Sauvignon, Malbec, and Merlot complement braised and grilled meats thanks to their tannins. Sparkling wines work for appetizers and seafood since their bubbles cut through richness. Sweet wines match well with desserts or salty, spicy foods to provide contrast.
This document discusses the history and modern approaches to food and wine pairing. It outlines some traditional rules for pairings, such as red wine with red meat and white wine with fish. However, it notes that the modern approach considers many other factors and allows for more flexibility. Some key factors in successful pairings mentioned include matching intensity, acidity, sweetness, cooking methods, and considering both the base and secondary flavors in a dish. Specific foods that are noted as either easy or difficult to pair with wine are also outlined.
Food and wine pairing is the process of matching food dishes with wines to enhance the dining experience. The main concept is that certain elements in foods and wines interact with each other. However, taste and enjoyment are subjective. Food and wine experts believe the most basic element of pairing is understanding the balance between the weight and intensity of the food and wine. Lighter wines should be paired with lighter dishes and heavier wines with heartier foods so neither overpowers the other. While many pair based on instinct, guidelines recommend matching similar intensities and considering how textures like tannins and bubbles interact.
Food & Wine Harmony is matching food dishes with wines to enhance the dining experience. Sommeliers consider the balance of weight, flavor, and texture between food and wine rather than set rules. The concept is that some food and wine elements react opposite each other, so balancing them makes the experience more enjoyable. For example, white wine pairs with white meat and red wine pairs with red meat.
Jeannie Cho Lee MW describes her systematic approach to analysing flavours in Asian cuisines and how to adopt a step-by-step approach when pairing Asian flavours with wines during Vinexpo Asia-Pacific 2010.
This document discusses wine and food pairings. It begins by listing 5 common types of wines: red, white, blush/rose, champagne/sparkling, and sweet/fortified. It then discusses the basic taste components of different wines, noting that reds have more bitterness, whites and roses have more acidity, and sweet wines have more sweetness. The document goes on to define a wine's body as its richness and weight in the mouth, and breaks down body types into light, medium, and full-bodied. Finally, it provides pairing suggestions and guidelines for 5 basic food flavors: salt, acid, fat, bitter, and sweet, as well as for spicy foods.
This document discusses the history and art of food and wine pairing. It notes that the Romans first brought wine and cheese together in France, establishing the first food and drink marriages. Over centuries, the French refined habits of incorporating wine into meals. The modern concept of pairings aims to find combinations where elements in the food and wine complement each other to enhance enjoyment. Factors like flavor, weight, acidity, tannins, and cooking methods are considered to find balances that do not allow one item to overpower the other. The document provides extensive guidelines and examples of pairing wines with various courses and types of cuisine.
This document provides information on food and wine pairing. It begins by classifying wines into 5 categories - white, red, rose, sparkling/champagne, and sweet and fortified. It discusses ideal serving temperatures for different wines. Key factors for food and wine pairing are then outlined, including the main ingredients, cooking methods, and seasonings used. Specific pairing recommendations are made for various white and red wine varietals. The document concludes by defining common palate descriptions used for wines.
This document discusses food and wine harmony and provides guidelines for pairing foods and wines. It notes that personal preference is important but some key components to consider for balance are flavor intensity, acidity, salt, tannin, and sweetness. Lighter foods generally pair better with lighter wines and richer foods with fuller bodied wines. Acidic wines complement acidic or salty foods while sweeter wines work for salty foods. Red meats often pair well with tannic red wines while white meats can be matched to either red or white depending on preparation. Specific food and wine combinations are highlighted that are considered particularly well-matched.
This document provides guidelines for pairing food and wine, including:
- White wines should generally be served before red wines and lighter wines before heavier wines. Wines should be served at the proper temperature.
- Dry white wines pair well with fish and shellfish dishes, while red wines work best with red meats. Characteristics like acidity, tannins, and sweetness should be considered when matching wine to food.
- Different grape varieties - such as Chardonnay, Pinot Noir, and Cabernet Sauvignon - have flavor profiles that make them suitable for specific dishes. General course-by-course pairing guidelines are also provided.
Wine and Food Pairing: Some Basic Food and Wine Pairing Tipswine kart
This document discusses the basics of wine and food pairing. It notes that while red wine is generally paired with red meat and white wine with white meat, other factors must be considered like flavors, fat content, cooking methods, and sauces. Specific pairing examples are provided such as Champagne with fried foods, medium-bodied reds with roasted chicken, and lighter whites with salads. The document outlines five rules for food and wine pairing: 1) Consider cooking methods, 2) Match sauces and flavors, 3) Pair wines with refreshing qualities to fatty foods, 4) Match sweet wines to desserts, and 5) Consider opposite but complementary flavors like port and blue cheese. While pairings are subjective, following
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
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.
This document provides an overview of English basics for on-trade wine sales. It discusses understanding wine labels through grape varieties, geographic origins, or fantasy names. Key factors that influence wine style are examined, including climate, soil, viticulture practices, and vinification methods. Guidelines for pairing wine and food based on flavor profiles, body, acidity, and other attributes are presented. The importance of engaging guests in a fun and non-intimidating way to increase wine appreciation and sales is also covered.
This 5-week wine course costs €75 per person and takes place on Thursday evenings from 7:30-9pm starting on October 11th. It will cover topics such as wine tasting, storage, major grape varieties and wine regions. At least one session will be held offsite where participants can sample food and wines together. The course aims to provide a fun and interactive way to learn about wine appreciation.
Sweet white wine is a type of wine that has a lot of sugar left over from the fermentation process. This makes the wine taste sweet and delicious. Residual sugar is the natural grape sugar that stays in the wine after fermentation and makes it sweet.
Know more here: https://mycalefort.com/blogs/news/a-full-guide-to-sweet-white-wine
This document provides guidelines for pairing foods with wines based on flavors, textures, and other qualities:
1) Pair grilled or charred foods with oaked wines to balance intensity, as the food can tame the oakiness and bring out the fruit in the wine.
2) Match spicy foods with wines that have residual sugar or avoid highly alcoholic/tannic wines, as sugar cools heat and alcohol/tannins can intensify heat.
3) Pair foods and wines with similar or complementary flavors and textures, like buttery lobster with Chardonnay or briny oysters with Chablis.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
This document discusses different styles of white and red wines categorized by their predominant flavors and characteristics. It describes crisp, dry whites as having sour and fruity flavors like lemon and green apple with high acidity. Big, fat whites are characterized by fattiness, creaminess, and buttery flavors from oak aging. Light, fruity reds like Pinot Noir and Gamay have sour cherry and strawberry flavors with good structure. Reds with forward fruit have medium to full body and are defined by ripe berry flavors that are velvety and lacking bitterness. Each section provides examples of regions and grape varieties that produce wines in that particular style.
This document discusses the harmony between food and drink, specifically wines. It outlines how the Romans introduced wine to France and how wines became categorized to complement different courses of the French classical menu. Key considerations for matching wine to food include analyzing the elements of both, matching weight/richness, flavor intensity, acidity levels, and cooking methods. Specific pairing suggestions are provided for various dishes like fish, meat, salads, Indian food, desserts, and cheeses.
This document provides information on 16 wines available by the glass and 12 wines available by the bottle, including varietal, producer, location, body, acid, tannins, sweetness, food pairings, notes, and points when available. The wines represented include Pinot Noir, Barbera, Syrah, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Albariño, Moscato, Prosecco, and Champagnes from various regions around the world.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
Flavour Pairing of different berries/fruits & herbs .Suhani upadhyay
This document discusses flavor pairings for berries and herbs in desserts. It provides details on different berries like strawberries and blueberries, their flavor compounds, and which flavors they pair well with. Strawberries have fruity, cheesy, roasted, and green flavor notes and pair well with fruits, cheeses, chocolate, coffee, herbs like basil and mint. Blueberries have fruity, spicy, roasted, citrus, and floral notes and pair well with fruits, coffee, chocolate, mint, oranges, and roses. The document also discusses how herbs like lavender, thyme, and basil can be used in desserts to lighten flavors and cut through sweetness.
This document provides an overview of an interactive wine tasting event. It will cover topics like wine and health, what wine is, the fermentation process, wine labeling, how to taste wine, pairing wine with food, serving and storing wine, and understanding wine labels. The goal is for attendees to have fun, ask questions, and learn about different styles of wine through tasting exercises and comparisons.
This document discusses the history and art of food and wine pairing. It notes that the Romans first brought wine and cheese together in France, establishing the first food and drink marriages. Over centuries, the French refined habits of incorporating wine into meals. The modern concept of pairings aims to find combinations where elements in the food and wine complement each other to enhance enjoyment. Factors like flavor, weight, acidity, tannins, and cooking methods are considered to find balances that do not allow one item to overpower the other. The document provides extensive guidelines and examples of pairing wines with various courses and types of cuisine.
This document provides information on food and wine pairing. It begins by classifying wines into 5 categories - white, red, rose, sparkling/champagne, and sweet and fortified. It discusses ideal serving temperatures for different wines. Key factors for food and wine pairing are then outlined, including the main ingredients, cooking methods, and seasonings used. Specific pairing recommendations are made for various white and red wine varietals. The document concludes by defining common palate descriptions used for wines.
This document discusses food and wine harmony and provides guidelines for pairing foods and wines. It notes that personal preference is important but some key components to consider for balance are flavor intensity, acidity, salt, tannin, and sweetness. Lighter foods generally pair better with lighter wines and richer foods with fuller bodied wines. Acidic wines complement acidic or salty foods while sweeter wines work for salty foods. Red meats often pair well with tannic red wines while white meats can be matched to either red or white depending on preparation. Specific food and wine combinations are highlighted that are considered particularly well-matched.
This document provides guidelines for pairing food and wine, including:
- White wines should generally be served before red wines and lighter wines before heavier wines. Wines should be served at the proper temperature.
- Dry white wines pair well with fish and shellfish dishes, while red wines work best with red meats. Characteristics like acidity, tannins, and sweetness should be considered when matching wine to food.
- Different grape varieties - such as Chardonnay, Pinot Noir, and Cabernet Sauvignon - have flavor profiles that make them suitable for specific dishes. General course-by-course pairing guidelines are also provided.
Wine and Food Pairing: Some Basic Food and Wine Pairing Tipswine kart
This document discusses the basics of wine and food pairing. It notes that while red wine is generally paired with red meat and white wine with white meat, other factors must be considered like flavors, fat content, cooking methods, and sauces. Specific pairing examples are provided such as Champagne with fried foods, medium-bodied reds with roasted chicken, and lighter whites with salads. The document outlines five rules for food and wine pairing: 1) Consider cooking methods, 2) Match sauces and flavors, 3) Pair wines with refreshing qualities to fatty foods, 4) Match sweet wines to desserts, and 5) Consider opposite but complementary flavors like port and blue cheese. While pairings are subjective, following
This document provides information on food and wine pairing. It discusses different types of wines including red, white, rose, sparkling and fortified wines. It also describes levels of sweetness in wines from dry to sweet. The document outlines guidelines for pairing food and wine, such as choosing similar flavors, weight, sweetness levels, pairing with sauces or meat, and considering acidity levels. It includes a chart with examples of food and wine pairings.
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.
This document provides an overview of English basics for on-trade wine sales. It discusses understanding wine labels through grape varieties, geographic origins, or fantasy names. Key factors that influence wine style are examined, including climate, soil, viticulture practices, and vinification methods. Guidelines for pairing wine and food based on flavor profiles, body, acidity, and other attributes are presented. The importance of engaging guests in a fun and non-intimidating way to increase wine appreciation and sales is also covered.
This 5-week wine course costs €75 per person and takes place on Thursday evenings from 7:30-9pm starting on October 11th. It will cover topics such as wine tasting, storage, major grape varieties and wine regions. At least one session will be held offsite where participants can sample food and wines together. The course aims to provide a fun and interactive way to learn about wine appreciation.
Sweet white wine is a type of wine that has a lot of sugar left over from the fermentation process. This makes the wine taste sweet and delicious. Residual sugar is the natural grape sugar that stays in the wine after fermentation and makes it sweet.
Know more here: https://mycalefort.com/blogs/news/a-full-guide-to-sweet-white-wine
This document provides guidelines for pairing foods with wines based on flavors, textures, and other qualities:
1) Pair grilled or charred foods with oaked wines to balance intensity, as the food can tame the oakiness and bring out the fruit in the wine.
2) Match spicy foods with wines that have residual sugar or avoid highly alcoholic/tannic wines, as sugar cools heat and alcohol/tannins can intensify heat.
3) Pair foods and wines with similar or complementary flavors and textures, like buttery lobster with Chardonnay or briny oysters with Chablis.
This document provides an introduction to wine, including what wine is, where grapes are grown, common white and red wine grapes and their flavors, types and styles of wine, and how to properly present and serve wine. It discusses that wine is fermented grape juice, and the process of alcoholic fermentation. It also lists 4 common white wine grapes, 4 common red wine grapes, and describes the flavor profiles associated with each. Additionally, it outlines the major types of wine including still, sparkling, and fortified wines, and describes wine styles based on color and sweetness.
This document discusses different styles of white and red wines categorized by their predominant flavors and characteristics. It describes crisp, dry whites as having sour and fruity flavors like lemon and green apple with high acidity. Big, fat whites are characterized by fattiness, creaminess, and buttery flavors from oak aging. Light, fruity reds like Pinot Noir and Gamay have sour cherry and strawberry flavors with good structure. Reds with forward fruit have medium to full body and are defined by ripe berry flavors that are velvety and lacking bitterness. Each section provides examples of regions and grape varieties that produce wines in that particular style.
This document discusses the harmony between food and drink, specifically wines. It outlines how the Romans introduced wine to France and how wines became categorized to complement different courses of the French classical menu. Key considerations for matching wine to food include analyzing the elements of both, matching weight/richness, flavor intensity, acidity levels, and cooking methods. Specific pairing suggestions are provided for various dishes like fish, meat, salads, Indian food, desserts, and cheeses.
This document provides information on 16 wines available by the glass and 12 wines available by the bottle, including varietal, producer, location, body, acid, tannins, sweetness, food pairings, notes, and points when available. The wines represented include Pinot Noir, Barbera, Syrah, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Albariño, Moscato, Prosecco, and Champagnes from various regions around the world.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
Flavour Pairing of different berries/fruits & herbs .Suhani upadhyay
This document discusses flavor pairings for berries and herbs in desserts. It provides details on different berries like strawberries and blueberries, their flavor compounds, and which flavors they pair well with. Strawberries have fruity, cheesy, roasted, and green flavor notes and pair well with fruits, cheeses, chocolate, coffee, herbs like basil and mint. Blueberries have fruity, spicy, roasted, citrus, and floral notes and pair well with fruits, coffee, chocolate, mint, oranges, and roses. The document also discusses how herbs like lavender, thyme, and basil can be used in desserts to lighten flavors and cut through sweetness.
This document provides an overview of an interactive wine tasting event. It will cover topics like wine and health, what wine is, the fermentation process, wine labeling, how to taste wine, pairing wine with food, serving and storing wine, and understanding wine labels. The goal is for attendees to have fun, ask questions, and learn about different styles of wine through tasting exercises and comparisons.
1. Food and Wine Pairing
• FOOD AND WINE PAIRING IS SUBJECTIVE: Everyone has
a different palate:
– Germans say something is dry, we say it’s sweet.
– People who eat spicy food experience wine differently
from someone who eats pasta and potatoes
• The TONGUE
– The tip senses sweetness = fruit, alcohol, sugar
– The front sides salt
– The back sides acid
– And very back bitter
– each section has buds of different intensities
• The NOSE
– Very sensitive in picking out minute differences in aroma
– Aromas are triggered by nose and brain connecting to memory
– The more senses you sense in a day the more you build up in
memory bank
– The palate is located at top of mouth close to throat, this area is
sensitive and connects to the nasal cavity
– AROMA is very important
• What we perceive as tastes are really aromas: floral,
fruits, nuts, vegetables, spice, herbs, roasted flavors,
animal and alcohol are all aromas.
• THE SENSES
– Sweet, Bitter, Sour (Found in food and wine)
– Hot and Salty (come from food)
– 6th sense UNAMI (found in food and wine)
– Unami: “Delicious” or “Savory”
• Found in foods with high protein such as consumes,
aged meats, shitaki mushrooms, dried seaweed,
shellfish, raw seafood, soy sauce & tomatoes
• Amino acid: L-MSG (l-glutamate-monosodium
glutamate)
• Related to spiritual sense: “feeling of perfect quality in
a taste or some special emotional circumstance”
– Sweet and Unami are the only senses that are perceived as
pleasant
– Can have adverse affects on wine, making wines more
tannic, bitter or metallic tasting
2. Food and Wine Pairing
History
• Food and wine goes back centuries, in modern
times it has become more trendy
– In 1928 Escoffer wrote that red meat and burgundy
should be paired, as Champagne with entremets
– In 1931 Micheline Guide recommended wines with
dishes
– 1939 a systematic approach by Pierre Andrieu
paired wine with the evolution of the meal
• Old Systematic Approach: Red Wine with red
Meat. White Wine with Fish.
Systematic Method (Course wine)
*Dry before Sweet
White before Red
Young before Old
Simple before complex
Light before Heavy
* Exceptions: Foie gras with Sauternes
• Modern approach is a Lateral Approach with
wine-dish combinations regardless of sequence.
• Today there are so many subtle foods and
cuisines where matching food and wine takes
more into consideration.
• Use an intermezzo or water as a palate cleanser
when there is a change in coursing
COMPARE
• Find a balance; use the dominant flavors of a dish to match the wine
• Weight of a wine should match the weight of a dish
• If a dish uses a specific wine in the sauce use the same wine in the
pairing
• Foods with sweetness or acidity is paired w/ a wine of equal or higher
sweetness or acidity
– E.G. spaghetti & Barbera; Chicken in cream sauce &
Chardonnay; Dulce de Leche & Sauternes
• Focus on bridging ingredients of a dish such as berries, mushrooms,
citrus etc… and use a wine that pairs with those same ingredients
CONTRAST
• Salmon with butter sauce with higher acidic Pinot Noir
• Sour or acidic dishes are paired with a sweeter wine
• Foods with richness are paired w/ acidic wines to cut through.
• Intensity in flavors can provide a good contrast. E.g. An intense
Alsace Riesling contrasted with a rich fatty roasted goose work very
well
COMPLETE
•Food and wine enhance each other. Such as salty prosciutto with melon
•Use wine as a condiment for the dish being eaten.
•Fish or seafood with acidic wine if you like lemon and butter sauce
•Lobster with a buttery chardonnay if you like your lobster with butter
•Salty food with sweet wine
•Salty food with Acidic wine
•Spicy food with sweet wine
3. Important Wine Components
Acidity
• Where does it come from?
– Grapes = Tartaric, Malic and Citric Acids
– Fermentation = Succinic, Lactic and Acetic Acids
– Acidity comes from under ripeness; as sugars increase acidity decreases.
The key is to get to a point where acidity and sugars are in balance
• Acidity gives wine it’s shine or brilliance
• Influences aromas
• Good acidity makes a wine food friendly
• Affects of Acidity
– Has the opposite affect of sweetness (milk is a warm sweet feel; tea w/
lemon is fresh clean feel)
– Penetrates richness of ingredients & sauce (butter/Cream) to refresh palate
– Mirrors tart items (Vinegar, lemon, tomato & chutney)
– Mitigates oiliness, pizza, sautéed, deep fried
– Brings out flavor in food
• Changes in Acidity Levels raises concerns
– Modern winemaking and commercialism of wine has started to produce
wines of lower acidity & big fruit. Wines are not food friendly & are more
suitable to being drunk on their own.
– The healthy culture of wine being a normal mealtime component is more &
more eroded
– Leading to more consumption of wine on own. Can be said that it is more
suitable to a culture concerned with alcohol consumption than with
the dining experience.
– Critics and Press are big culprits. Robert Parker is partial to fruit bombs and
non-acidity
– The DANGER: soon we won’t be able to tell the difference between a wine
from Spain, Italy, France or California.
– Modern winemaking is based on trends…unfortunately the trends don’t last
forever, and not always the best in quality.
Sweetness
• Wines are classified into different categories of sweetness:
– DRY: no detectable sweetness
– OFF DRY: White Zinfandel
– MEDIUM DRY: German Kabinett
– MEDIUM SWEET: Vouvray
– SWEET: Trockenbeerenauslese & Sauternes
• Sweetness comes from residual sugar, left after fermentation has been stopped and
from acidity levels
– Low acid wines can seem sweeter than they really are
– High acid wines mask the sugar levels
• Fruity Character gives impression of sweetness, but it is fruit sweetness not sugar
sweetness; as a result of ripe grapes giving illusion of sweetness
• Affects of Sweetness
– Takes the edge off hot foods
– Matches well with slightly sweet condiments such as chutneys
– Good contrast to salty flavors such as Asian foods
– Very sweet wines work well with salty cheeses, Roquefort
Oak and Alcohol
• High alcoholic wines can give off tastes to food
• Alcohol is a sweet liquid; wines w/ high alcohol have a hint of sweetness
• Alcohol can also influence weight and body, the higher the alcohol the more body
• Oak and Alcohol creates richness & intensity due to oak treatment, fermentation and
aging
• Affects of Alcohol and Oak
– Alcohol accentuates heat and salt
– Oak wines match well with similar flavors (nuts, toast, smoke & Caramel)
– Roundness and Richness should match with similar textured foods
– Rich meats, fish & Chicken w/ cream= full bodied chardonnays, light foods
will be overpowered by wines of weight and richness
Bitterness
• Bitterness adds balance, character and appealing flavors to wine
• Not Present in White Wines
• Is a result of high tannin levels especially green tannins associated with under-ripe
grapes
– Can come from aggressive pressing of grapes, fermentation choices, types
of oak & aging
• Affects of Bitterness
– Bitterness can make sweet foods bitter
– Pair with like flavored foods: grilled, charred, blackened
– Pair with bitter foods: broccoli, arugula, eggplant & bell peppers
Saltiness
• Saltiness is a craving component of taste
• We salt our savory foods, foods w/ Unami…work with wines w/ Unami
• Saltiness cuts and accentuates sweetness
• Wine doesn’t have salt but has affects on Salty foods
• Affect of Salty Foods
– Acidity in wine cuts saltiness in food. Champagne & whites work with salty
dishes, seafood: better than less tart reds
– Salt will accentuate the tannins in a wine
– Salt accentuates the alcohol in wine
– Moderately sweet wines pair well with salty foods
4. Tips In Pairing
WHAT IF THE FOOD IS:
• Acidic: A dish with citrus or vinegar should be
paired with a acidic wine.
– Duck with oranges needs a more acidic red
wine than Duck with olives
• Salty: dishes with saltiness, such as soy sauce
or seaweed will make wines with tannins more
tannic and bitter.
• Sweet: If the food is sweeter than wine then the
wine will taste thin and tart.
– Ice cream is almost impossible to pair.
• Highly Seasoned or Spicy: These foods can
fatigue and numb the palate and the wine can
get lost.
– Wines with low tannins and low alcohol
levels are best
– Sweet wines contrast well
• Rich and Fatty Foods: Foods with cream
sauces, fatty steaks or rich fowl
– full bodied wines such as Chardonnay,
Cabernet, Zinfandel, Merlot or Syrah are
recommended
SYNERGY: neither a wine nor food should
overpower the other
• Base Ingredients are the main portion of the dish (the Protein)
• Bridge Ingredients are those extras on a dish that add to the flavor
such as mushrooms, berries, beans and herbs such as ginger,
tarragon, cinnamon, cloves
• Cooking Method
– Grilling, Roasting, Sautéing and braising are preferred
methods to pair with wine
– poaching, Steaming or smoking limit the wine choices
• Easy Matches: Risotto and Chicken
• Difficult Matches: Asparagus, Artichokes, Strong Cheeses
– Chiles numb palate
– Eggs Mask wine flavors too much Unami
– Vinegar and Pickled foods can rob tastes and make wines
more astringent
• However balsamic and pickled ginger work well
MARRIAGES MADE IN HEAVEN
“the marriages between two exceptional beings are as
rare in gastronomy as they are in life.” Marc Meneau
‘Larousse des Vins et Vignobles de France’
Oysters and Chablis Roast Lamb and Bordeaux
Roquefort and Sauternes Stilton and Vintage Port
Sole and Burgundy Goat Cheese and Sancerre
Caviar and Champagne BBQ Ribs and Zinfandel
Stewed or Game Casseroles and Barolo
5. Cooking Methods Wine Choices Notes
Poaching or Steaming Light white wine: Chenin Blanc or
Pinot Grigio. Light fruity red:
Beaujolaise or Grenache rose
Use lighter weight wine, with non
tannin, non acidic and less intense
flavors
Frying Chardonnay, Riesling or Pinot Noir Best is a wine with some acidity to
contrast with the oils
Grilling Whites Chardonnay, Full bodied
White Rhone. Reds Pinot, Zin, Merlot,
Cab. W/ Beef Barolo or Syrah from
Rhone
Adds flavor; works well with fruity
oaky reds; Grilled beef needs tannic
wines
BBQ Roses; Zinfandel, Merlots or New
world Tempranillos
BBQ Sauce adds sweetness; less
tannic reds
Marinades New Zealand Sauvignon Blanc,
Chablis or Fruity Grenaches or
Tempranillos
Marinades usually have strong flavors
and require wines with bold flavors
Roasting Oaky Chardonnays, Rhone blends or
Gerwurtztraminers. Mourvedre,
Syrah, Grenache, Nebbiolos
Roasting can be complex. Herbs and
spices will determine white or red.
Rosemary and Thyme = reds
Reduction Sauces Chardonnays and Rieslings
Cabernets and Syrahs
If has powerful flavor need intense
wine; Drink w/ wine sauce is made
with
Braising and Stews Pinot Noir, Cabernets, Merlots Use the wine used in the stock
Red Wine Sauce Sangiovese, Cabernets, Pinot Noir Use the wine sauce is made of
Stews w/ beer or stout Merlot, Beaujolaise, Red Burgundies Use low tannin reds so not to
overpower the beer flavor
6. FOOD TYPES Sparkling
Wine
Sweet Wine Dry White Light Fruity
Red
Full Bodied
Tannic Wine
Sweet Food
(Desserts,
Chocolate
Sweet Sauces)
No Effect, with
chocolate can
make wine
taste bitter
The wine will
taste dry if
food is
sweeter than
wine
Makes wine
drier and more
acetic
Increases
Acidity
Wine becomes
more bitter
and tannic
Sour Foods
(Citrus, Vinegar,
Pickles &
Worchester)
Increases
Sweetness
Makes wine
bitter
If has more
acid than wine
then wine will
taste sweeter
No effect Reduces
tannins
Salty Foods
(Feta, Soy
Sauce &
Seaweed)
Wine becomes
sweeter
Wine will taste
sour
Makes wine
sweeter
No effect Reduces
Tannins
Umami Foods
(Beef, MSG &
Shitake
Mushrooms)
Can become
metallic
Wine gets lost Can make
wine taste
metallic
Can make
wines more
tannic and
bitter
A wine with
equal to more
unami is good;
if it has less
could taste
tannic