wine and food preparing
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HB409Week6PARTTWO_FoodandWinePairingPPTD2L.pptxWeek 6 (PART TWO): Wine and Food
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Charts and Rules?
Wine and Food MODULE A (Week 6 Part TWO)
Any wine - any dish?
A classical wine to use with lamb is Cabernet Sauvignon or Merlot
Is it always true?
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Recommendations from wine experts
Different preferences by customers
Our palates differ in many ways.
“Why is it so complicated and complex process to choose a wine to go with your dish?”
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Wine and Food
The Best Choice?
A wine that you enjoy!
(Source of image: California Wine Club)
Keep an open mind and experiment
Keeping in mind the basic tastes found in wine
Sour/Acidity
Sweetness
Fruit
Tannins
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Consider the Food in Question
What is the texture/feel of the food?
What are the flavor components?
Salt, sugar, bitterness, acidity, umami*
How was the food prepared (cooking method)?
How fatty is the food?
What level of spice/heat is present?
* We will discuss this term later in this lecture!
Consider the Available Wines
What are the flavor/aroma components?
Sugar, acid, tannin, floral notes, fruity notes, mineral notes, alcohol levels?
What is the temperature of the wine?
Tim Hanni (Master of Wine and Author)
Tim Hanni
Wine and food matching is an ongoing process of sensory and psychological adaptation that differs from person to person.
Tim Hanni
(Master of Wine and Author)
“There is no impossible pairing”
“Why our preferences may change over time”
“We are different! Our wine preferences are individual”
One minute only by Tim Hanni
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Assigned reading (Week 6):
https://msutoday.msu.edu/news/2017/take-charge-wine-lovers-and-trust-your-palate/
Professors Allan Sherwin Carl Borchgrevink, right, and from MSU's School of Hospitality Business
MSU researchers tested Tim Hanni’s vinotype theory!
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Tim Hanni and Wine Chart
Consumers are confused when told
Certain wines can only be enjoyed with specific dishes.
Truth is
Everyone has their own preferences
Different wines and foods are complementary for different people
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Video Resource: 6 mins https://www.youtube.com/watch?v=_DDL3seMRwo
How to Pair Wine With Food by Gerald Morgan Jr. Sommelier at Simplified Wine
“ Wine is a very personal experience”
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Week 6 Part II: Wine and Food (Module B)
HB 409 Introduction to Wine
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Elements of Taste
(Module B)
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Salt in food
Acidity in food
Sweetness in food
Savory tastes in food
Spiciness in food
Bitterness in food
Tannins in wine
Problem foods
“You and your partner are about to share a wine while you eat dinner. Your partner ordered his / her most favorite wine, but you find it too dry.”
What can you do to make the wine seem less dry and closer to your own preference?
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Salt and Acidity
Salt in food
Added to sauces and other savory foods
Tone down bitterness and astringency
Acidity in food
Have high amounts of acidity
Can decrease sourness in the wine
Making a wine taste richer and more mellow
A wine taste sweeter and smoother!
A salty food with a high alcohol wine?
Produce bitter notes.
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Salt and Acidity (cont’d)
Adding lemon juice from a lemon wedge suppresses bitter and acidic notes in a wine.
Vinegar in the salad dressing?
Making the wine tastes flat
Suggestion: Choose a highly acidic wine to counter the acidity in the salad dressing
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Sweetness in Food
Sweetness in many food items
Some sauces or foods are "sweet"
Teriyaki, cocktail, and tomato sauces
Vegetables and fruits can add sweetness to a dish
Sweetness levels vary greatly in beverages and foods
Individual expectations should be considered.
Sweetness in food
Increases sourness, bitterness and astringency in wine
The wine will seem less sweet (drier), less fruity and a bit stronger and more intense.
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Sweetness in Food (cont’d)
Making the acidic wine even more acidic.
Making the dry wine even drier.
Unsatisfactory wine and food interactions
- Caused by sweetness in foods
Sweet wines (e.g., white Zinfandel, many Rieslings)
Need a high acidity to keep the wine from tasting flat.
Dry wines
Taste more acidic!
Sweet food:
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Cured meats, food bases, mushrooms, tomatoes, asparagus, onion, etc.
Increases bitterness in wine
Savory (umami) Taste in Food
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Savory (umami) Taste in Food (cont’d)
The Japanese researcher Ikeda’s discovery in 1908 from Laminaria Japonica seaweed
More prevalent in Asian cuisines.
Not common for Western palates
Cause bitterness and often metallic tastes in wine
Salt can negate the umami and wine effect
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Spiciness in Food
Exaggerate the tannin, acidity, bitterness of a wine
Decrease body, sweetness, fruity notes and overall richness.
Salt and sour additions to the food will counteract this effect on the wine:
Heighted spiciness in food: counterbalance with some sweetness in the wine.
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Bitterness in Food
Bitterness is
Not same as astringency
Is similar to astringency in its interaction with food.
Bitter taste are commonly found in
Green vegetables
Herbs and spices
Some fruits
Food charred during the cooking process
Increase the bitterness of a wine
- Bitterness in the wine can be negated by adding salt or acid.
Taster sensitivity should be considered!
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Tannins in Wine
The "tannic" taste of a wine is a sense of touch, not of taste.
Development of drying sensation known as astringency.
A tannic wine with oily fish may cause metallic tastes.
- A softer red wine often will work better with high fat fish.
Tannins commonly found in red wine and tea
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Tannins in Wine (cont’d)
Astringency in wine is
Accentuated by foods that are
Sweet, hot or spicy
Suppressed by foods that are
Acidic, salty, or fatty
Blue cheese with a tannic red wine?
Most will experience a suppressing of astringency.
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Problem Foods (cont’d)
Dark chocolate and large tannic red wines
Cheese tones down tannic red wines
Blue cheese and tannic wine, depending on your level of taste sensitivity
Pair chocolate with very strong or very sweet wines
Port, Cream Sherry, or a fruit-forward new-world red wine.
Overpowers white wine!
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Problem Foods
Artichokes are difficult to pair with wine.
Artichokes contain cynarin
- makes almost everything taste sweet, even water.
Steamed asparagus works poorly with wine for many people.
Grilled asparagus works better with wine than steamed asparagus.
Steamed asparagus works poorly with wine for many people.
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Classic matches
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Classic Matches
Riesling with smoked salmon or other smoked fish
Riesling (dry or semi-dry) and Sauvignon Blanc with Asian dishes.
Chablis (French dry Chardonnay) or Muscadet with oysters or other mollusks
Cru Beaujolais with charcuterie or other cured meats
Red Bordeaux or Merlot with lamb
Red Burgundy with fowl (game birds)
Sauterne with Roquefort or other blue cheese
It’s your pick!!??
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It’s Your Pick!
Identify a preference
What do they/you normally drink?
Beyond wine
Do they have a preferred varietal?
Individual Preferences
Consider the origin of the dish/food in question
Provence:
Garlic and Tomato
Rosé wines and vigorous reds
Sonoma:
Lamb
Cabernet Sauvignon, Merlot
Tuscany:
Pasta
Chianti
Some suggest that regional wines evolved with regional foods
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You are a restaurant server. A customer has asked you to make a wine recommendation.
The first thing you should do is?
Discover what they normally drink – beyond wine.
In Making Recommendations..
Consider the context:
Expectations, knowledge, personal preference
Hurried occasion or leisurely?
“Fine wine” deserves time and reverence
Weather?
Big, warm, full reds do not do well on hot humid days
Consider the basic tastes and intensities of the wine and food:
Similarity (Echo)
Contrast (Complement)
Equal Intensities
Spectrum of Affinities (ROT)
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Similarity / Echo Principle
A primary flavor in the wine or in the meal?
Then consider some of the same flavors.
Zinfandel
Blackberry, raspberry, fresh cracked black pepper
Sauvignon Blanc
Herbal and citric overtones
This approach may result in
a muting of echoed flavors Or
heightened intensity of those flavors.
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Contrast / Complement
Elements that differ from each other may pair well together.
Rich creamy sauce and high acid wine
Shrimp cooked with garlic and olive oil works well with a Chablis with citrus tones
Try Both Contrast and Similarity
Take a dish with a creamy sauce
Add you herb of choice to the sauce
Pick an acidic or astringent wine with herbal and spicy notes.
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Equal Intensities
Match the density, strength, body, weight, concentration, mouth feel
Note:
Light food tends to work acceptably with a heavy wine
BUT
Heavy food tends NOT work with a light wine.
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Spectrum of Affinity
Light/Delicate White
Fuller Bodied White
Light Bodied Red
Medium Body Red
Full Bodied Red
Sweet Dessert Wines
Seafood
Chicken/Veal/Pork
Fish w/tomato
Lamb/Beef/Stews
Game/Heavier Foods
Desserts
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Rethink “traditional wine-food pairing”
Remember our earlier discussions?
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Don’t Worry!
Have fun and experiment!
Keep in mind that most people drink their wine without food . . . . . .chew, chew, swallow, sip, sip, sip, chew, chew, chew, swallow, sip, sip, sip, sip, chew . . .
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End of the Wine and Food Matching Lecture
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