WINE & FOOD HARMONY

WINEAn alcoholic beverage made from partial and / or complete fermentation of the juice of fresh ripe grapes

A healthy beverage when consumed in reasonable quantities; has extra nutrients and energy-giving substances

WINE CLASSIFICATIONS

Still or Natural Wine

Aromatic Wine

Fortified Wine

Sparkling Wine

Also known as table wine

Red wines are pressed AFTER the fermentation;

White wines are pressed BEFORE fermentation

Rosé wines are pressed AFTER fermentation;

grape skins are fermented for A SHORTER PERIOD leaving the pinkish hue/color

Still or Natural Wine

Fermentation tank

RED WINE FERMENTATION

Aromatic Wine

Made the same way as natural wines but during fermentation, AROMATICS (herbs & spices) are ADDED

Usually served as an APERITIF or before meals

VERMOUTH DUBBONET

Fortified Wine

Wines are made stronger,

fortified by adding BRANDY

to INCREASE the alcohol content

Also labeled as DESSERT WINES because

they are typically sweet,

rich and

heavy//

MADEIRA –is named for its birthplace, an island of the coast of Africa.

MARSALA –is Italy’s answer to Sherry and Madeira.

PORT – Is a sweet fortified wine from Portugal.

SHERRY – This is a fortified Spanish wine.//

Example of Fortified Wine

Sparkling Wine

Made sparkling by having a second fermentation inside the bottled or sealed container

All Champagnes are sparkling wines but not all sparkling wines are Champagnes

Sparkling WineBRUTthe driest sparkling wines

EXTRA DRYless dry sparkling wines

SECmore sweet sparkling wines

DEMI-SECthe sweetest sparkling wines

Wine and Food Harmony

•The golden rule is to try to find combinations which enhance the quality of both wine and food.

Wine and Food Harmony

Taste is similar to color and to sound:THE ORDER OF WINES should move from the lightest to the heaviest:

• DRY WINES before SWEET WINES

• DRY WHITE WINES before RED WINES

• RED WINES before SWEET WHITE WINES

• YOUNG WINES before THE OLD.

Wine and Food Harmony

• Water rather than wine to accompany:

Wine and Food Harmony

vinaigrette,salads, oranges

CHOCOLATE PUDDING.

•A dry, white wine, •a light sparkling white or •a brut Champagne.

Here are a few suggestions for harmonizing wine and food:

With entrees and hors d’oeuvresA dry or mellow white wine or a rose wine.

With fish, oysters, shell fish

Wine and Food Harmony

With red meat (mutton or beef)A full-bodied red wine, generous and powerful.

With gameThe same as for red meat, but with feathered birds, serve a delicate and elegant red wine and a powerful red wine with other game.

Foie Gras (goose or duck liver pâté).

With foie grasIf served as an hors d’ oeuvres: a strong dry white wine; if served at the end of the meal: a rich red wine or a sweet white wine.

Wine and Food HarmonyWith cheese:

•Fresh and processed cheese:• Mellow white and rose wines or light red wine.

•Goat cheese: •Dry white and rose wines or light and fruity red wines.

•Soft cheese with “flowery” or “washed” rind): •Aromatic wine//

• Blue cheese

• (Roquefort and others): • Powerful red wines or • sweet white wines.

• Pressed cooked cheese

• (Gruyere or Port-Salut): • Dry or sparkling white

wines • or delicate red wines.//

Wine and Food Harmony

Roquefort.

Wine and Food HarmonyWith

dessert

•Sparkling wine or •semi-sweet Champagne, •sweet white wine or• naturally sweet wines.//

Wine and Food HarmonyWith fruit

• Sweet white wines,• semi-sweet

Champagne or• naturally sweet

wines.

CHAMPAGNE on its own can be the perfect accompaniment throughout the meal.

• After your coffee

• Cognac or

• Armagnac or

• Fruit Brandies or

• the many and varied Liqueurs of France.

Wine and Food Harmony

Grape Varieties WHITES

Chardonnay

Chenin Blanc

Colombard

Gewürztraminer

Muscat

Pinot Blanc

Pinot Gris

Riesling

Sauvignon Blanc

Semillon

REDS

Cabernet Franc

Cabernet Sauvignon

Carignan

Gamay

Grenache

Merlot

Petite Sirah

Pinot Noir

Sangiovese

Syrah

Zinfandel 

QUIZ

TRUE OR FALSE

1. Champagne on its own can be the perfect accompaniment throughout the meal.

2. Serve dry white wines before red wines.

3. Port is a sweet fortified wine from Spain.

4. With red meat, a full-bodied red wine should be served.

5. Brut is the sweetest sparkling wines.

6. After coffee, serve Cognac or

Armagnac or Fruit Brandies. //

7. Fortified wine is also labeled as dessert wines .

8. The golden rule in food and wine harmony is to try to find combinations which enhance the quality of both wine and food.

9. All Champagnes are sparkling wines

but not all sparkling wines are

Champagnes.

10. Still wine is usually served as an

aperitif or before meals. //

TRUE OR FALSE

Answer

TRUE OR FALSE

1. Champagne on its own can be the perfect accompaniment throughout the meal. True

2. Serve dry white wines before red wines. True

3. Port is a sweet fortified wine from Spain. False

4. With red meat, a full-bodied red wine should be served. True

5. Brut is the sweetest sparkling wines. False

6. After coffee, serve Cognac or Armagnac or

Fruit Brandies. True

7. Fortified wine is also labeled as dessert wines . True

8. The golden rule in food and wine harmony is to try to find combinations which enhance the quality of both wine and food. True

9. All Champagnes are sparkling wines but not all sparkling wines are Champagnes. True

10. Still wine is usually served as an APERITIF or before meals. False

TRUE OR FALSE

Efficient Techniques for Opening Bottles and Service of Wines

Wine Openers

GlassesA great wine should be served in A large glass two thirds full

The glass must be perfectly clean

1. Stand at the right side of the host (the person who ordered the wine).2. Present the bottle to him or her (bottle tilting at slight angle with the label facing up). And again verbalize the vintage, producer and wine variety. Example “ Sir or Madam the 2005 Honig Sauvignon Blanc you ordered”3. Once you get the acknowledgement that the wine is correct, take a small step backwards, put your service towel over your arm and bring out the corkscrew/waiter‘s friend.

4.Take out the knife from the screw and cut firmly around the bottom lip of the bottle foil,• remove the cap and place it in your pocket.

5. Holding the bottle firmly in one hand,

• Insert the tip of the screw into the center of the cork, turning it clockwise until it has fully penetrated the cork.

Opening a Bottle of Wine

6. Use the lift tool to pull out the cork.

• Present the cork to the host for inspection;

Note: A small plate should be placed on the table in advance for the cork.

7. Wipe the mouth of the bottle to remove mold or cork particles.

Opening a Bottle of Wine

8. Pour the host to taste the wine, about 1-oz. •Take a small step back holding the wine with the label facing them and wait for their approval.

Opening a Bottle of Wine

9. Once the host approves of the wine,

• begin to pour each of the guests starting with the ladies and then the men

• going clockwise around the table from the left of the host

• always finishing with the host regardless of their sex.

Opening a Bottle of Wine

• When pouring a white wine, fill the glass a little under 2/3 full.

• With red wine the glass should be filled a little under half way, leaving enough room for some good wine swirling.

Opening a Bottle of Wine

10.Place the partially full bottle of wine, either in the ice bucket to the right of the host, unless the table doesn't permit it due to size.

• Red wine directly on table with the label facing the host.

Opening a Bottle of Wine

Opening a Bottle of Wine

Opening a Bottle of Wine

THANK YOU

Dealing Guest with Special Needs

Food Allergies

• is defined as a DISORDER of the body's immune system in response to specific food proteins.

The Most Common Food Allergies Among Adults

• milk,

• eggs,

• shellfish,

• fish,

• peanuts,

• tree nuts,

• soy wheat and

• alcohol.

Often, these items are hidden ingredients in food recipes and special care must be taken to avoid them.

Religious Dietary Restrictions

• Certain religious practices restrict dietary intake and necessitate close attention to recipe ingredients.

• The most commonly restricted foods are certain types of meat, fish and dairy.

Activity

Group Activity

• Each group will research on a given topic and will be presented next week.

• Religious Dietary Restrictions• kosher

halalHindu.

• Other types of dietary restrictions:• Vegetarian• Ethnic background• Regional Food Patterns

THANK YOU