2011 foundation wine course 6: food and wine
TRANSCRIPT
Matching Food and Wine
24 August 2011
Copyright © Brian Jamieson
Ground rules
Guiding principles: delicate flavoured food =
delicate wine fuller-flavoured food = fuller-
flavoured wine Don’t be a slave to conventional
rules Personal preferences are the most
important to establish
The enemies of wine Be aware of the enemies of wine:
Citric Acidparticularly grapefruit/lemon/limes
Vinegarvinaigrette, mint sauces
Salttry sweeter, fruitier and sometimes fortified wines
Eggssulphur in yolks; taste-bud blocker
Cynaninmetallic taste in fennel, globe artichokes
Enemies of wine (cont’d) Chilli/Curries
drink beer! Oily fish
i.e. mackerel, needs more acidic wine Milder spices
i.e. coriander/ginger: match with Gewürztraminer
Chocolatepalate blocker, but can be offset by
fortified/dessert wines although some prefer shiraz, merlot or even doux champagne!
Ice cream and sorbetsespecially strong fruit flavours
A virtual menu!
Appetizers and startersCheeseDessert
Fish and meat courses left to your imagination!
Touraine (Central Loire)
Benchmark white
La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC
Touraine in Central Loire Chenin Blanc Produced by Bourillon-Dorléans family
since 1921 Maturated in 15th C troglodyte caves
Troglodyte cellars in Touraine
Tasting notes
Colour - pale greenish straw. Aroma – subtle aromas of acacia,
flowers and minerals Taste – top fruit - pears and quince;
quite acid. Drink with oily fish or white meat or hard
cheeses like Comté or Beaufort
Benchmark redLes Cent Boisselées, P J Druet, Bourgueil AOC, 2003
Touraine in Central Loire Druet is one of the Bourgeuil's stars Cabernet Franc Un-oaked: stainless steel fermentation,
then bottled direct after 24-36 months Bottle age important
Pierre Jacques Druet
Tasting notes Aroma: Full of red berry fruits,
smoky blackberries, with wisps of strawberry liquorice
Taste: Full, and quite precise on the palate, sappy and firm, with a little texture overlying a smoky tannic structure.
Enjoy with red meats.
Matching food and wine: starters
Appetizer
Iberico Hamwith
Hildago Bodegas, La Gitana, Manzanilla Sherry
Sherry Essential features
Three grapes: Moscatel, Palomino & Pedro Ximenez (PX)
Oxidised fermentation Natural yeast creates Flor during fermentation to
produce Fino or Oloroso styles Fortification (alcohol and grape spirit) and maturation Fractional blending, sweetening, in soleras
Produces a huge range of styles
Sherry types Fino stock
Fino Manzanilla
Olorsoso stock Oloroso Amontillado Cream (Pale & Dark) Pedro Ximenez (PX)
Still on appetizers
Prawnswith
Pouilly-Fumé
Pouilly-Fumé
Les Griottes, J-P Bailly, Pouilly Fumé AOC, 2010
Upper Loire, near Sancerre. Sauvignon Blanc More mineral (flinty?) than fruity. Contrast with fruity, vegetal New Zealand
Sauvignon Blancs.
Pouilly-Fumé
Another starter
Paté de Foie Graswith
Clos Guirouilh, Jurançon
JurançonClos Guirouilh, AOC Jurançon 2007
Near Pau in SW France Jean Guirouilh: a small producer (6 ha) who
gave up livestock farming to concentrate on his vines and wine
Made from dehydrated, shrivelled Petit and Gros Manseng
Traditional local grape ~90 g per l residual sugar Classic accompaniment for blue cheese and
foie gras.
Tasting notes At the lighter end of the sweet wine scale. Reminiscent of waxy almond kernels and
blossom cut through with just-sliced oranges. The perfume is gently honeyed yet doesn't
cloy at all.
Matching food and wine: Fish & Meat
Possible matchesFish
Cod, Sole, Turbot Chenin BlancIn richer sauces Montrachet, G’traminerSalmon/Sea Trout Riesling, ViognierTuna Viognier
MeatLamb Burgundy (Pinot noir)Beef Burgundy or ClaretPork BrunelloVenison Côte Rotie or ShirazGame Shiraz (blends)Casseroles/stews Rhone blends (spicy)
Matching food and wine: cheese
Some cheese matches
Cheddar, Gruyère ChardonnaysStilton Vintage PortMunster Red burgundyRoquefort Sauternes, Montbazillac
Pont Levèque Bourgeuil (Loire)Comté Sauvignon blanc, Savagnin
(Jura)
Cheese
Roquefortwith
Chateau Castelnau de Suduiraut 2003, Sauternes
Bordeaux wine areas
SauternesCastelnau de Suduiraut, Sauternes AOC, 2003
A property between Bordeaux and the Atlantic Autumns characterised by misty morning sand
sunny days, encouraging Botrytis or Noble rot. Second wine of Cru Classée Chateau Suduiraut Semillon 90%, Sauvignon Blanc 10%. Elegant, sweet, full-bodied with a long life-
expectancy. Aged in oak for 12 months
Botrytis mould
‘Noble rot’
Tasting notes
Yellow- golden colour depending on age. Citrus rind and tropical fruits up-front in
younger vintages. With ageing, wines become darker and
crystallised fruits, acacia and honey aromas and flavours come through.
Should have the perfect balance between acidity, sweetness and alcohol.
Matching food and wine: Pudding
Variety of sweet winesIce creams Liqueur MuscatFruit flans SauternesTiramasu Vino SantoChristmas Pudding PassitoPanna cotta BeerenausleseCreme Brulée Muscat de Beaumes de
VeniseBread & Butter Pudding Coteaux du LayonCheesecake TokajiChocolate Asti Spumante, Liqueur
Muscat
Pudding
Chocolatewith
Alcyone Tannat Dessert Wine
Alcyone Tannat Dessert Wine Vinedo de Los Vientos Winery, Uruguay A purple fortified wine made from 100% Tannat.
Late harvested grapes Fermentation stopped by addition of grape spirit
Boosts alcohol to 16% Preserves residual sugar
A secret proprietary blend of herbs is also added to the fermenting wine.
Aged for several years in French oak Wine maker: Pablo Fallabrino Divine with chocolate; pour over vanilla ice-cream.
Pablo FallabrinoRockstarSurferWinemaker
Alcyone Tannat Dessert Wine
The Alcyone is made with Italian techniques from Marsala that I took from the old books of my family to do liqueurs. I invented the Alcyone Reserve... fortified with grappa, it's a bomb!
Pablo Fallabrino
Tasting Notes Radiant yet amber purple hue and its honey like
texture. Touched with a bouquet of winter flowers, Madagascan
vanilla bean and wild apple mint indulged with a warmth and savour of white cacao soufflé.
Savoury and longsome finish. ‘Think of marshmallows with vanilla, milk chocolate and
then glimpses of red cherry and fig lurking in the background.’
Today’s wines1. La Coulée d’Argent, Bourillon Dorléans, Vouvray Sec AOC,
2009 £8.49 M
2. Les Cent Boisselées, P J Druet, Bourgueil AOC, 2003£8.99 M
3. Bodegas Hildago, La Gitana, Manzanilla £8.99 M
4. Les Griottes, J-P Bailly, Pouilly-Fumé AOC, 2010£12.99
M 5. Clos Guirouilh, Jurançon AOC, 2006 (0.37 l) £8.90 CD 6. Castelnau de Suduiraut, Sauternes AOC, 2003 (0.37 l)
£11.99 M
7. Alcyone Tannat Dessert Wine, Vinedo de los Vientos, Uruguay (0.5 l) £19.00 WoU
M Majestic CD Confit Direct WoU Wines of Uruguay
Have you remembered? Red wine and white wine
production.
What is wine? Water 85% Alcohol
12% Glycerol 1% Everything else 1 – 1.5%
Range & diversity Grape variety Vineyard Environment; French
Terroir Climate Soil Husbandry Harvest
Winemaking processes Storing/ageing
Tasting 1. Look - colour
Red: Purple > Garnet > Ebony > Brick-red > Orange
White: White/colourless > Straw > Yellow
2. Smell - aroma 3. Taste - palate
Corked wines Causes
natural microbes in/on cork chemical -TCA (2-4-6 Trichloranisole), a
by-product of sterilising corks Signs
musty on nose (test cork); foul in extreme cases
lack of freshness on palate; again can be foul
bitter aftertaste If in doubt, compare with another
bottle (if possible!)
Jancis Robinson DVD Jancis Robinson Wine Course
Amazon.co.uk About £17.00 plus p&p
Finally….
That’s it folks!
Improvers’ Course for all next year.
Thank you