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Food and Wine Pairing
Julia Sevenich DWS
© 2010 Julia Sevenich
Wine is just Food
• Wine offers a complete range of the five taste elements: sweetness, acidity, saltiness, umami, and bitterness.
• It supplies aroma, flavours and textures that accent those of food either through harmony or contrast.
• Wine is the sauce that you drink.
© 2010 Julia Sevenich
Consumer Angst
• Intimidating wine “pros”– Over analyzing– unfamiliar and esoteric jargon
• Would-be wine drinkers– Fear making a “mistake”– Embarrassed by lack of knowledge
© 2010 Julia Sevenich
Old Rulesdid not consider how food was seasoned,
flavoured and prepared
• Red wine with red meat• White wine with fish, poultry and white meat• Never serve wine with salad
© 2010 Julia Sevenich
Opportunities
• Make it fun!• Make it hedonistic!• Be creative!
© 2010 Julia Sevenich
Olfactory Aromas
© 2010 Julia Sevenich
The Tongue Map Debunked
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6 Basic Flavours
• Sweet• Sour• Salty• Bitter
• Peppery (spicy-hot)• Umami
© 2010 Julia Sevenich
Basic Food & Wine Pairing Strategy I
Similarity• Similar flavour notes in food and wine– Simply grilled or broiled chicken or fish drizzled
with a little olive oil, a squeeze of lemon and some chopped frehs herbs with a clean, fresh, crisp, acidic wine with lemony and herbal aromas
– A rich deep red wine and mushroom braised beef with a rich, earthy, meaty wine.
© 2010 Julia Sevenich
Basic Food & Wine Pairing Strategy II
Contrast• Opposites can attract– A rich, salty, fungusy cheese matched to a sweet,
viscous wine– A buttery, unctious, rich foie gras with a sweet,
fragrant wine– High acid, dry, sparkling wine with smoky, salty
and oily food like smoked salmon or deep-fried tempura
© 2010 Julia Sevenich
Basic Food & Wine Pairing Strategy III
Adjusting food to go with wine• Add salt to soften tannin• A squeeze of lemon to balance with an acidic
wine• Bridge ingredients with umami– Shaved Reggiano Parmigiano– Mushrooms– Dried tomatoes
© 2010 Julia Sevenich
Body or Texture
• Hearty rich, mouth-filling foods are best matched with full-bodied wines
• Subtle, delicated foods with light-bodied wines
© 2010 Julia Sevenich
Acidity
• High acid foods like high acid wines
© 2010 Julia Sevenich
Sweetness
• Foods with some sweetness are best paired with wines that have a similar level of sweetness.
© 2010 Julia Sevenich
Salt
• Salty foods or dishes with soy sauce pair with wines with good acidity and a touch of sweetness.
© 2010 Julia Sevenich
Bitterness• The bitterness of some vegetables pairs well
with smooth wines that are either off-dry or full-bodied.
© 2010 Julia Sevenich
Pepper and Chilli Spice
• Pepper or chilli heat benefit from an off-dry, refreshing, fruity wine with little or no oak and low alcohol.
© 2010 Julia Sevenich
Fat
• Fatty foods like acid and or tannin.
© 2010 Julia Sevenich
Balance