STENDEN SOUTH AFRICA

FOOD AND BEVERAGE MODULE ASSIGNMENT

Lecturer: Dr. Craig

Name: Aisha Daga

Date: October 28, 2009.

FOOD AND WINE PAIRING

Module: Food and Beverage

Lecturer: Dr. Craig

Name: Aisha Daga

Student Number: 2009144

Stenden University

Declaration of personal work

Summary

This assignment was to prepare a four course meal with its appropriate wine pairing. The

meal starts with a traditional Greek Salad and a crisp New Zealand Sauvignon Blanc. The

appetizer being “Tea Steamed Cod Baked in Paper”; which is very oriental in flavor

accompanied by a flavorful Pinot Noir from California; being just about enough to whet

one’s appetite. The main course is a dish of Indian origin, which has been modified a bit to

suit the taste buds, “Mutton RoganJosh” or simply named Meat Curry; which has a side

plate of rice. This has traditional Indian spices and is best served with a South African

Pinotage; through which the flavors are enhanced. The dessert is a slice of Blueberry

Cheesecake. This is a total contrast to the very strong and highlighted flavors of the main

course; and the sweetness of the cheesecake along with the wonderfully tasteful Vin de

Constance makes one forget everything but the present.

Preface

This assignment has opened my eyes to the endless possibilities of pairing

wine with food. I would like to thank my professor’s - Dr. Craig and Ms Hecht;

for guiding me towards the right direction. I would also like to thank Kemera

Subboo and Ayush Daga – they gave me a point from where I could start, and

have been very supportive. This has been quite an insightful assignment and

made me very curious to learn as much as I can about wine and food pairing.

Aisha Daga Place Date

Cover –

The Title, Module Name, Name and relation number(student number?).

Title Page – same as cover with name of professor and name of school, month and year.

Declaration of Personal Work -

Summary

Preface – sign with name, date and place

Table Of Contents

Introduction – description of Problem

Content

Bibliography

Glossary/Appendices/Subject Index

Introduction

Body

Conclusion

Bibliography

4 course menu - describe

1

2

3

4

Matching wines – info about each wine, particular wine production method

1

2

3

4

Justification of the wine and food combination using food and taste theories.

Starter – Salad and Fish, sorbet?, Meat, Dessert

Greek Salad – Light lemony whites complement the tangy flavours. New wave greek whites – Assyrtiko or Robola, Australian Verdelho or Chile’s freshest Sauvignon Blanc from Casablanca.

Fish – Calamari

Meat – Duck? – Roast – Pinot Noir – Burgundy, California, Oregon, New Zealand, Australia. Has the gamey flavour plus acidity to cut through the fat. Barolo and Barbera also do the same.

Chicken? -

Meat –

Dessert – Blueberry Cheese Cake – Blueberries – flavour is nicely set off by a late harvest Riesling.

As pointed out by Enrico Bazzoni – red wine with meat and white wine with fish” is a basic premise of food and wine pairing.

Champagne and caviar – effervescence of the champagne cuts through the salt brine of the caviar.

Port and stilton cheese – appeals to the contrasting senses like chocolate candy and salty popcorn at the movies.

California Chardonnay and Lobster – big buttery wine with big buttery lobster

Cabernet Sauvignon and beef or lamb – classic mellowing effect of rich and fatty meat on full bodies reds with tannin.

Fume’ Blanc and grilled fish or sea food – fresh squeezed lemon

Salad – Greek Salad

Appetizer – Tea Steamed Cod Baked in Paper – light red wine

Entrée (Main Course) – Lamb Curry (Lamb Rogan Josh)

Dessert – Blueberry Cheesecake

Wine List

Need to pair the salad and the appetizer with the same wine? Since both can be paired with Pinot Noir.(light red)

California Pinot Noir from the Central Coast

Indian http://www.matchmywine.com//index.php?mod=winePairing&p=ethnicmatching

Common ingredients include curry, coconut, cumin, creamy or milk based sauces. These combine deliciously with low tannin, fruity wines with little oak, like a Merlot, Zinfandel or Syrah.

LAMB CURRY –

http://www.winedin.com/pair_food_wine.php

Shiraz Spanish Rioja

http://www.qrw.com/features/pairings.htm

Indian Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white)

http://sanfranciscocheesequake.com/pairings/wine.php

Fruit Swirl and White Chocolate Cheesecake with a Graham Cracker Crust(Strawberry, Blueberry, Raspberry and others)These are my own twist on a popular style cheesecake, the fruit swirl. The white chocolate complements the fruit and adds a touch of richness and my graham cracker crust adds a cookie crunch where most graham crusts tend to be soft and moist. A nice Moscato d'Asti or a light floral red wine with flavors of strawberry or raspberry, such as a Brachetto or some Rose's, would be delicious with any of the Fruit swirl cheesecakes.

http://www.taste-wine-and-enjoy.com/pairing-desserts.html

A rich wine like a Sauternes from France, a Gewürztraminer, or Riesling from Alsace are 3 wines that just may have the ability to match up with the richness of cheesecake.

A Moscato d'Asti is a light sparkling white wine that is considered a dessert wine. Its sweetness accentuates the flavor of a chocolate cheesecake with fruit accents such as raspberry, strawberry or blueberry. Moscato d'Asti is one wine to have in your cellar especially around the holidays or whenever you know you will be having a party.

Pair a dessert wine with a fruity sweetness to match the sweetness of the dessert, and with acidity to contrast and enhance the the flavors of the cheesecake.

If you really don't want to go with a sweet wine, do try a rosé wine or even a light floral red wine such as a Beaujolais with flavors of strawberry and/or raspberry.

(green or garden salad) Greek Salad – http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Sancerre

Type – White

Grape variety – Sauvignon Blanc

Temperature c/F – 10-12/50-54

Region – Loire Valley

Country – France

Green or garden salad – greek salad - http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Alsace Riesling

Type – White

Grape variety – Riesling

Temperature C/F – 8-10/46-50

Region – Alsace

Country – France

Green or garden salad – greek salad - http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Alsace Pinot Noir Champagne

Type – Rose Sparkling White

Grape variety – Pinot Noir Chardonnay, Pinot Noir

Temperature C/F – 10-11/50-52 7-12/45-54

Region – Alsace Champagne

Country – France France

Greek Salad - http://www.intowine.com/food-wine-pairing-tool?filter0=445

Greek Salad (wine type): Riesling (bottle recommendation) - Hermann J. Wiemer Riesling Dry

http://www.winezap.com/search/searchResults.cfm - 2007 Hermann J. Weimer Riesling Dry Reserve

Greek Salad - http://www.graziesfargo.com/wine_list.php

Blush Wines

* Blush Wines listed driest to sweetest.

Valley of the Moon Rosato Sangiovese, Calif. – Bright and fresh raspberry and strawberry aromas followed by flavors of berry and red cherry. Pairs well with Greek Salad. … Bottle $23.95 … Glass $6.25

Tea Steamed Cod Baked in Paper

http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Wine of California – Pinot Noir

Type – Red

Grape variety – Pinot Noir

Temperature C/F – 15-17/59-63

Region –California

Country – USA

Lamb Curry - http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Wine of California – Syrah (Shiraz)

Type – red

Grape variety – Syrah (Shiraz)

Temperature C/F – 15-17/59-63

Region – California

Country – USA

http://www.wine-food-matcher.com/wine-food-pairing.php

Wine – Wine of South Africa – Robertson Valley – Pinotage – Ruby Cabernet

Type – red

Grape variety – Pinotage, Ruby Cabernet

Temperature C/F – 16-18/61-64

Region – Breede River Valley

Country – SA

Lamb Curry –

http://www.intowine.com/food-wine-pairing-tool?filter0=440

Curry – (wine type) Gewurtztraminer (bottle recommendation) Zind Humbrecht Gewurztraminer Herrenweg Turckheim

http://www.winezap.com/search/searchresults.cfm?searchtext=Zind+Humbrecht+Gewurztraminer+Herrenweg+Turckheim&btnSearch.x=38&btnSearch.y=27&r=982049

2006 Zind Humbrecht Gewurztraminer Herrenweg De Turckheim

Lamb curry – http://www.intowine.com/food-wine-pairing-tool?filter0=440

Indian FoodRiesling Joh. Jos. Prum Riesling Kabinett Wehlener Sonnenuhr

http://www.winezap.com/search/searchresults.cfm?searchtext=Joh.+Jos.

+Prum+Riesling+Kabinett+Wehlener+Sonnenuhr&btnSearch.x=32&btnSearch.y=15&r=982049

2004 Joh. Jos. Prum Wehlener Sonnenuhr Kabinett Riesling

Blueberry Cheesecake - http://www.wellbrookwinery.com/wines/index.php

Fortified Blueberry Dessert Wine

Intense, rich wine, similar to a port wine. Try this one with creme brulee, drizzled over cheesecake or ice cream, in champagne or in a martini. Blue/black hue.

Alcohol: 16%Sweetness Code: 5Wine Category : Fruit Wine > Dessert WinePrice: $18.90

Blueberry Cheesecake – http://www.fiorelliwinery.com/

Red Muscadine Dessert – Sweet red dessert wine. From red muscadine grape blend. Notes of ripened black cherries and candied apple are aromatical evident. Medium bodied and smooth. Pairs great with any desserts, specially blueberry cheesecake.

Fruit Cheesecakeshttp://sanfranciscocheesequake.com/pairings/wine.php

In general, these cheesecakes pair better with white dessert wines for their more floral, fruit or caramel and vanilla flavors than the fruit and berry flavors found in red wines. Dark berry cheesecakes will also pair deliciously with light and fruity red wines that have soft tannins and/or

have nicely balanced acidity as well. There are always exceptions however and, of course, it's always best to sit with a few different cheesecakes, some different bottles of wine and compare with your friends.

Some common terms to describe wines that will pair well with the fruit cheesecakes; Light fruit, berries, strawberry, orange, pear, peach, lemon, vanilla, rose petals, floral, acidic.

Blueberry cheesecake – Gewurtztraminer

http://www.winedin.com/pair_food_wine.php