Wine Matching Food

Czarina Santos MoranGrade 10- justice

Wine Matching

Food • is the process of pairing food dishes with wine to enhance the dining experience

Wine Matching

Food • The main concept behind pairings is that certain elements in both food and wine interact with each other.

Wine Matching

Food • However, taste and enjoyment are very subjective.

Wine Matching

Food • Food and wine experts believe that most basic element of food and wine pairing is understanding the balance between the weight of food and wine.

Wine Matching

Food • Heavy robust wine like Cabernet Sauvignon can overwhelm a light delicate dish like a quiche.

Wine Matching

Food • Light bodied Pinot Grigio would be similarly overwhelmed by a hearty stew.

Wine Matching

Food • Many wine drinkers select wines based on instinct, the mood of the meal or simply the desire to drink particular wine at the moment they desire to eat particular meal.

Wine Matching

Food

Wine Matching

Food

Wine Matching

Food A few practical guidelinesA few practical guidelines

– Pair wines and food of similar intensity - Spicy, chilli food is made hotter by high alcohol and

tannic, dry red wines.- Spicy, chilli food is neutralised by fruity and or sweet wine.- If you are serving sweet wine with dessert make sure that the

dessert is not sweeter than the wine, otherwise the wine will be flattened.

- If you have a low quality, slightly bitter red wine, serving it with tangy, bitter foods will bring out the fruitiness.

Wine Matching

Food Flavour intensity comparison• Intensity of flavours in both food and

wine must be compatible to avoid the overpowering effect

• Wasteful to pair a hefty, powerful vintage port with delicate salmon sashimi

• Dry Riesling with lightly cooked Japanese items particularly tempura is very compatible.

• Full bodied Aussie Shiraz with braised or stew meat dishes

Wine Matching

Food Textural considerations• Some foods are more textural than

flavour driven (Offal such as tripe and brains)

• Strawberries for sweet, juicy succulence more so than the unmistakable strawberry flavour

• Sometimes food texture is used to disguise a lack of real flavours (cornflakes)

• Wine texture – tannins, bubbles.• Texture combination – champagne and

oysters.