Pairing Food And Wine

Food And Wine Pairing Fundamentals

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Side ASide B
Matching Systems
Subjective Matching
determined by personal taste and preferences
Traditional Matching
depended on choice of best combination handed down from generation to generation.uses local products easily available
Seasonal Matching
Autum-Winter: high in fat food with robust red, aged, warm wines.Spring-Summer: Pasta, Vegetables, Seafood matched with young wines, eventually sparkling
Chosen based on emotions and prestige i.e. champagne and strawberries
The correct way of matching food and wine based on the charateristcs of both.
4 steps of analyzing wine
Visual, Olfactory, Gustative, Final Consideration
Soft Food Sensations
Roundness (fattiness)SweetnessSucculenceOiliness
Hard Wine Sensations
SapidityEffervescenceAcidityLevels of tannicity and alcohol
Pairing food and wine:CONTRAST
soft food sensations with hard wine sensationshard food sensations with soft wine sensations
Hard Food Sensations
SapidityAcid tendencyBitter tendency
Soft Wine Sensations
Alcohol Level
Food Characteristics
Wine Characteristics
sweet structure bodied wines
Food and Wine Pyramid
Bottom Level: ComponentsMiddle Level: TextureTop Level: Flavors
Food and Wine PyramidComponents, Texture, Flavors
Comp: sweetness, salitiness, bitterness, sournessTexture: Wine: thin, velvet, medium bodied, etcFood: crunchy, oily, dry, rough, soft, etcFlavors: fruity, nutty, smokey, herbal, spicy,...
Wine Senory Pyramid:
Components: dryness/sweetness, acidity and efferescenceTexture: full bodied, tannin, alcohol, oakFlavor: type, intensity, persistence, spiciness
Food Sensory Pyramid
Components: Sweet, sour, salty, bitterTexture: fattiness, cooking method, bodyFlavor: type, intensity, persistence, spiciness
Acidity in Wines
Cuts fats in food dishesMost important factor in pairing
Acidity is the ultimate contrast in which kind of dishes?
rich, salty, fatty, spicy food
Acidity brings out the intensity of good, simple ingredients...what are some dishes...
Spaghetti and tomato sauce, Mozzarella and Tomatos
Sweetness in food should be less than or equal to the sweetness in wine.
Lessened by wine's acidity Perception is exaggerated by tanninsAlcohol is accentuated by salt
What kind of wines can counterbalance salty dishes??
Dry or Sweet wines
Maginfies the sensations of tannins in wineSweetness in wine reduces the impact of food bitterness
Good dishes to pair with sparkling wines...
seafood risotto, raw fish, shashimi, latin dishes, some caviars
Sparkling wines can contrast with with textures such as...
deep fried foods, puff pastry, and spicy heat
Charmat Methos
Secondary feremented in bulk batches then put into individual bottlesMore cost efficient Bottled under pressureused for wines such as Prosecco and Asti
Traditional Method
Secondary fermentation done in individual bottlesNormally used for more expensive winesBubbles created are for more complex wines
Fortified Wine
Alcohol that has been added to wine to stop the fermentation
Wine's Viscosity
Consistency of wine
Lightness or Richness
Alcohol Level Extract--all elements of wine except alcohol and waterWine's viscocity
Smoothenss or Roughness
Level and Quality of TanninsGrape VarietiesCrushing ProceduresFermentation ProcessAging ProcessMaturity of a Wine
What is a Tannin
practice of tanning which uses plant extract to cute leatherpolyphenolic compounds that bind to and precipitate proteins
found in fruit skins, including that of a grape
Young wines tend to have...
larger tannins and are more astringent
What do tannins play an important role for?
the structure, balance, and ageability of wine
Which wines should be:63-65F/17-18C
Tannic red wines
Which wines should be:58-61F/14-16C
Medium-bodied red wines
Which wines should be:54-55F/12-13C
Red wines with light tannins
Which wines should be:48-50F/9-10C
Fuller-bodied and aromatic white wines, sweet wines, Sherry and white Port
Which wines should be:45-46F/7-8C
Light, crisp and sparkling white wines
Which wines should be:36-39F/2-4C
Cheap sparkling wines

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