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Food and Wine Pairing


Define and explain food flavors, wine flavors and textures ... a new world chardonnay that has toasty oak taste with a creamy, buttery finish ... – PowerPoint PPT presentation

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Provided by: patro1
Tags: buttery | food | pairing | wine


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Title: Food and Wine Pairing

Food and Wine Pairing
  • With Everyday Food

Todays Schedule
  • In a 15 minute lecture I will
  • Define and explain food flavors, wine flavors and
  • Explain the industrys standard wine matching
  • 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
  • Hopefully demonstrating that there is a match for
    every food item and that food tastes better with
    wine and visa-versa

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

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
  • 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

East/West Taste buds
  • Western Four sweet, sour, salt bitter
  • Eastern Five sweet, sour, salt, bitter hot
  • 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.

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

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
  • 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

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

Reds Lightest to Weightiest For Sauces of
Similar Weight
  • Valpolicella
  • Beaujolais
  • Dolcetto, Rioja
  • CA Pinot Noir
  • Burgundy
  • Barbera, Chianti, Barolo
  • Bordeaux
  • Merlot
  • Cabernet Sauvignon
  • Rhone, Shiraz, Syrah

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