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Enjoying food and finding the perfect wine

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Light and simple. More substantial and well flavoured. Rich and ... sweetness. Food reaction. Pairs well with high acid foods. Seasons and highlights foods ... – PowerPoint PPT presentation

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Title: Enjoying food and finding the perfect wine


1
Enjoying food and finding the perfect wine
Alan Kerr Niagara college
2
What wine can do for food
  • Wine is a combination of fruit, alcohol and
    acidity .
  • Food a protein flavours liquid seasoning
  • Old world/New World food
  • The Frenchman's cellar.

3
Four primary methods of pairing wine with food
  • Regional
  • Colour coding
  • Weight
  • Alcohol/extract versus protein/fat
  • Component interactions

4
1Regional food and wine syndrome
  • What it is and why it works. (Or does it?)
  • What grows together goes together
  • Belon oysters
  • Mussels Mariniere
  • Pauillac lamb
  • Beef bourguignon
  • Foie gras
  • Oregon wild salmon with morels and truffles
  • The pacific rim/Asian food syndrome.

5
2 colour coding
  • The French sommeliers philosophy
  • Red wine with red meat and white wine with white
    meat.
  • And pork is?
  • Their reasoning

6
3 balancing the weight
  • The ideal match of food and wine occurs when each
    enhances the other.

7
Wines are classified as
  • Light
  • Medium or
  • Full bodied.
  • Foods, in general, are
  • Light and simple.
  • More substantial and well flavoured
  • Rich and intensely flavoured

8
White wines
  • Cold lobster with lemon and a simple vinaigrette
  • Boiled lobster with melted butter
  • Lobster Thermidor

9
What is the perfect wine for beef?
  • Roasted well done
  • Roasted rare
  • Grilled
  • Peppercorn steak

10
Try to
  • match the wine to the strongest flavor on the
    plate not the meat.
  • The sauce?
  • Dominating herbs?
  • Degree of richness?
  • Mushrooms?
  • Degree of acidity and seasoning

11
4. Component interactions
12
Therefore
  • Wine
  • Food reaction

13
Some scenarios
  • High acid food with high acid wines
  • Fat/greasy foods with acidic or effervescent
    wines
  • Salty foods with acidic wines
  • Rich foods
  • (Those high in gelatin, fat, cream and butter)
    need full bodied wines with a slight sweetness
    to them.

14
Where do sparkling wines fit in?
15
Sweet wines
  • Foie gras
  • Blue cheese
  • Dessert
  • The wine should be sweeter than the food
    otherwise the wines acidity becomes the primary
    focus

16
Cheese and wine
  • most wines and most cheeses are not particularly
    good matches for each other, wines with more
    prominent fruit, such as Gamay, many New World
    Pinot Noirs, Italian Moscatos, or German
    Rieslings often match cheese better than most.

17
Foods that simply do not sit well with wine
  • Vinegar or vinegar-based sauces
  • Tomato
  • Artichoke and asparagus
  • Egg and egg-based dishes
  • Cranberry sauce and other similar relishes
  • Chocolate

18
To conclude
  • Taste is the most subjective of our senses and
    the differences in our physiology only compound
    the problem.
  • Best plan
  • if it works for you, do it
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