Enjoying food and finding the perfect wine

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Enjoying food and finding the perfect wine
Alan Kerr Niagara college
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What wine can do for food

• Wine is a combination of fruit, alcohol and
  acidity .
• Food a protein flavours liquid seasoning
• Old world/New World food
• The Frenchman's cellar.

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Four primary methods of pairing wine with food

• Regional
• Colour coding
• Weight
• Alcohol/extract versus protein/fat
• Component interactions

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1Regional food and wine syndrome

• What it is and why it works. (Or does it?)
• What grows together goes together
• Belon oysters
• Mussels Mariniere
• Pauillac lamb
• Beef bourguignon
• Foie gras
• Oregon wild salmon with morels and truffles
• The pacific rim/Asian food syndrome.

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2 colour coding

• The French sommeliers philosophy
• Red wine with red meat and white wine with white
  meat.
• And pork is?
• Their reasoning

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3 balancing the weight

• The ideal match of food and wine occurs when each
  enhances the other.

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Wines are classified as

• Light
• Medium or
• Full bodied.
• Foods, in general, are
• Light and simple.
• More substantial and well flavoured
• Rich and intensely flavoured

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White wines

• Cold lobster with lemon and a simple vinaigrette
• Boiled lobster with melted butter
• Lobster Thermidor

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What is the perfect wine for beef?

• Roasted well done
• Roasted rare
• Grilled
• Peppercorn steak

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Try to

• match the wine to the strongest flavor on the
  plate not the meat.
• The sauce?
• Dominating herbs?
• Degree of richness?
• Mushrooms?
• Degree of acidity and seasoning

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4. Component interactions
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Therefore

• Wine

• Food reaction

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Some scenarios

• High acid food with high acid wines
• Fat/greasy foods with acidic or effervescent
  wines
• Salty foods with acidic wines
• Rich foods
• (Those high in gelatin, fat, cream and butter)
  need full bodied wines with a slight sweetness
  to them.

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Where do sparkling wines fit in?
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Sweet wines

• Foie gras
• Blue cheese
• Dessert
• The wine should be sweeter than the food
  otherwise the wines acidity becomes the primary
  focus

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Cheese and wine

• most wines and most cheeses are not particularly
  good matches for each other, wines with more
  prominent fruit, such as Gamay, many New World
  Pinot Noirs, Italian Moscatos, or German
  Rieslings often match cheese better than most.

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Foods that simply do not sit well with wine

• Vinegar or vinegar-based sauces
• Tomato
• Artichoke and asparagus
• Egg and egg-based dishes
• Cranberry sauce and other similar relishes
• Chocolate

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To conclude

• Taste is the most subjective of our senses and
  the differences in our physiology only compound
  the problem.
• Best plan
• if it works for you, do it