Pairing Food And Wine

Pairing Food And Wine Food And Wine Pairing Fundamentals
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Matching Systems
 
Subjective
Traditional
Seasonal
Aesthetical/Emotional
Technical/Logical
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
Aesthetical/Emotional
 
Chosen based on emotions and prestige
i.e. champagne and strawberries
Technical/Logical
 
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)
Sweetness
Succulence
Oiliness
Hard Wine Sensations
 
Sapidity
Effervescence
Acidity
Levels of tannicity and alcohol
Pairing food and wine:
CONTRAST
 
soft food sensations with hard wine sensations

hard food sensations with soft wine sensations
Hard Food Sensations
 
Sapidity
Acid tendency
Bitter tendency
Soft Wine Sensations
 
Alcohol Level
Food Characteristics
 
sweet
structure
aroma
spices
Wine Characteristics
 
sweet
structure bodied wines
Food and Wine Pyramid
 
Bottom Level: Components
Middle Level: Texture
Top Level: Flavors
Food and Wine Pyramid
Components, Texture, Flavors
 
Comp: sweetness, salitiness, bitterness, sourness

Texture: Wine: thin, velvet, medium bodied, etc
Food: crunchy, oily, dry, rough, soft, etc

Flavors: fruity, nutty, smokey, herbal, spicy, cheesy
Wine Senory Pyramid:
 
Components: dryness/sweetness, acidity and efferescence

Texture: full bodied, tannin, alcohol, oak

Flavor: type, intensity, persistence, spiciness
Food Sensory Pyramid
 
Components: Sweet, sour, salty, bitter

Texture: fattiness, cooking method, body

Flavor: type, intensity, persistence, spiciness
Acidity in Wines
 
Cuts fats in food dishes

Most 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
 
Sweetness in food should be less than or equal to the sweetness in wine.
Saltiness
 
Lessened by wine's acidity
Perception is exaggerated by tannins
Alcohol is accentuated by salt
What kind of wines can counterbalance salty dishes??
 
Dry or Sweet wines
Bitterness
 
Maginfies the sensations of tannins in wine

Sweetness 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 bottles
More cost efficient
Bottled under pressure
used for wines such as Prosecco and Asti
Traditional Method
 
Secondary fermentation done in individual bottles
Normally used for more expensive wines
Bubbles 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 water
Wine's viscocity
Smoothenss or Roughness
 
Level and Quality of Tannins
Grape Varieties
Crushing Procedures
Fermentation Process
Aging Process
Maturity of a Wine
What is a Tannin
 
practice of tanning which uses plant extract to cute leather
polyphenolic compounds that bind to and precipitate proteins
Polyohenols
 
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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