Food and Wine Pairing

1
Food and Wine Pairing

• With Everyday Food

2
Todays Schedule

• In a 15 minute lecture I will
• Define and explain food flavors, wine flavors and
  textures
• Explain the industrys standard wine matching
  principles
• Then you will have 10 minutes to
• Describe smell and taste of each wine
• Then you break up in teams to
• In 15-20 minutes experiment with as many food and
  wine combinations as possible
• In 2nd hour of class each team and individual
  will express teams conclusions and personal
  preferences
• Hopefully demonstrating that there is a match for
  every food item and that food tastes better with
  wine and visa-versa

3
Todays Learning Objectives

• While enjoying ourselves, learn to
• Identify the tastes and textures of wine with and
  without food
• Understand industrys standard traditional wine
  matching principles
• Apply, analyze and compare the principles with
  various choices
• Justify and explain your match choices, both
  positive and negative

4
Food Flavors and Best Matches

• SALTY Crisp, dry whites, with addition of salt
  oaky reds become less tannic
• SAVORY Medium to full bodied reds depending on
  the intensity of seasonings or smokiness, i.e.
  Shiraz or Zinfandel
• SOUR Light, slightly fruity white or light
  Italian red, i.e. Riesling, Sauvignon Blanc or
  Valpolicella
• SPICY Spice reduces the sweetness of wine or
  enhances its fruitiness, i.e. German white
• SWEET Wine should be sweeter than dessert
  because the sweetness makes the wine drier

5
East/West Taste buds

• Western Four sweet, sour, salt bitter
• Eastern Five sweet, sour, salt, bitter hot
• NEW REVOLUTION
• Japan replaces hot with Unami a heightened
  taste but their definition evolves today to the
  taste of perfection.
• Very few wines evoke Unami wine must be at its
  apex of flavor and matched with slow food.
• Most modern fast wines match well with fast foods
  and the todays Western four.

6
Thinking out of the Bottle as I see it

• Fried fast food white Zinfandel, Riesling,
  Gamay or Aussie Shiraz
• Cold cuts, Hamburgers, Pizza, Hotdogs or
  Quesadilla Gamay, Beaujolais-style
• Tacos/burritos, Cheeseburgers, Cheese Steak
  Sandwiches or Crudite with dips Cabernet Franc
  instead of the traditional Sauvignon because its
  fruitier and less tannin

7
Out of Bottle cont

• Fish Chips Pinot Noir the white wine in a
  red suit
• Pizza Pasta Sagiovese or your favorite red
• Thai Riesling the versatile wine or a
  Gewurztraminer
• Chili Red Bordeaux, an inexpensive one
• Corn on the cob or tamales a new world
  chardonnay that has toasty oak taste with a
  creamy, buttery finish

8
Dry Off-dry Whites From Lightest to Heaviest

• Soave, Orvieto, Pinot Grigio
• Off-dry Riesling
• Dry Riesling
• Sparkling Wines Champagne
• Chenin Blanc, Chablis
• Chardonnay (unoaked)
• Sauvignon Blanc
• White Bordeaux Burgundy
• Gewürztraminer
• Aged US Aussie Chardonnay

9
Reds Lightest to WeightiestFor Sauces of
Similar Weight

• Valpolicella
• Beaujolais
• Dolcetto, Rioja
• CA Pinot Noir
• Burgundy
• Barbera, Chianti, Barolo
• Bordeaux
• Merlot
• Cabernet Sauvignon
• Rhone, Shiraz, Syrah

10
Next Weeks Assignment

• Learning the Aroma Wheel
• Experiencing wine with our sense of smell to
  evoke emotion, mood and memory
• Descriptors Qualitative and Structural, apply
  them to the wine we taste
• Learn the expected Aromas characteristics of the
  each of the wine Varietals