Professional Documents
Culture Documents
• The NOSE
– Very sensitive in picking out minute differences in aroma
– Aromas are triggered by nose and brain connecting to memory
– The more senses you sense in a day the more you build up in
memory bank
– The palate is located at top of mouth close to throat, this area is
sensitive and connects to the nasal cavity
– AROMA is very important
• What we perceive as tastes are really aromas: floral,
fruits, nuts, vegetables, spice, herbs, roasted flavors,
animal and alcohol are all aromas.
• THE SENSES
– Sweet, Bitter, Sour (Found in food and wine)
– Hot and Salty (come from food)
– 6th sense UNAMI (found in food and wine)
– Sweet and Unami are the only senses that are perceived as
pleasant
– Can have adverse affects on wine, making wines more
tannic, bitter or metallic tasting
Food and Wine Pairing
COMPARE
History
• Find a balance; use the dominant flavors of a dish to match the wine
• Food and wine goes back centuries, in modern • Weight of a wine should match the weight of a dish
times it has become more trendy
– In 1928 Escoffer wrote that red meat and burgundy • If a dish uses a specific wine in the sauce use the same wine in the
should be paired, as Champagne with entremets pairing
– In 1931 Micheline Guide recommended wines with
dishes
– 1939 a systematic approach by Pierre Andrieu • Foods with sweetness or acidity is paired w/ a wine of equal or higher
paired wine with the evolution of the meal sweetness or acidity
– E.G. spaghetti & Barbera; Chicken in cream sauce &
• Old Systematic Approach: Red Wine with red Chardonnay; Dulce de Leche & Sauternes
Meat. White Wine with Fish.
• Focus on bridging ingredients of a dish such as berries, mushrooms,
Systematic Method (Course wine) citrus etc… and use a wine that pairs with those same ingredients
• Cooking Method
• Salty: dishes with saltiness, such as soy sauce – Grilling, Roasting, Sautéing and braising are preferred
or seaweed will make wines with tannins more methods to pair with wine
tannic and bitter. – poaching, Steaming or smoking limit the wine choices
Frying Chardonnay, Riesling or Pinot Noir Best is a wine with some acidity to
contrast with the oils
Grilling Whites Chardonnay, Full bodied Adds flavor; works well with fruity
White Rhone. Reds Pinot, Zin, Merlot, oaky reds; Grilled beef needs tannic
Cab. W/ Beef Barolo or Syrah from wines
Rhone
BBQ Roses; Zinfandel, Merlots or New BBQ Sauce adds sweetness; less
world Tempranillos tannic reds
Marinades New Zealand Sauvignon Blanc, Marinades usually have strong flavors
Chablis or Fruity Grenaches or and require wines with bold flavors
Tempranillos
Roasting Oaky Chardonnays, Rhone blends or Roasting can be complex. Herbs and
Gerwurtztraminers. Mourvedre, spices will determine white or red.
Syrah, Grenache, Nebbiolos Rosemary and Thyme = reds
Reduction Sauces Chardonnays and Rieslings If has powerful flavor need intense
Cabernets and Syrahs wine; Drink w/ wine sauce is made
with
Braising and Stews Pinot Noir, Cabernets, Merlots Use the wine used in the stock
Red Wine Sauce Sangiovese, Cabernets, Pinot Noir Use the wine sauce is made of
Stews w/ beer or stout Merlot, Beaujolaise, Red Burgundies Use low tannin reds so not to
overpower the beer flavor
FOOD TYPES Sparkling Sweet Wine Dry White Light Fruity Full Bodied
Wine Red Tannic Wine
Sweet Food No Effect, with The wine will Makes wine Increases Wine becomes
(Desserts, chocolate can taste dry if drier and more Acidity more bitter
Chocolate make wine food is acetic and tannic
Sweet Sauces)
taste bitter sweeter than
wine
Salty Foods Wine becomes Wine will taste Makes wine No effect Reduces
(Feta, Soy sweeter sour sweeter Tannins
Sauce &
Seaweed)
Umami Foods Can become Wine gets lost Can make Can make A wine with
(Beef, MSG & metallic wine taste wines more equal to more
Shitake metallic tannic and unami is good;
Mushrooms)
bitter if it has less
could taste
tannic
SWEET ACIDIC FRUITY ACIDIC
WHITE WHITE RED RED
SALT SPICE
LEMON APPLE/SUGAR
PROTEIN CHOCOLATE