wine & food harmony
DESCRIPTION
Food and BeverageTRANSCRIPT
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