Food & Wine Harmony.ppt

FOOD & WINE
HARMONY
BASICS
• Aperitifs if consumed should be wine
based
• Starter course best accompanied by dry
white or dry rose
• National dish with national wines of that
country
• Fish & Shell fish dishes with well chilled
dry white wine
BASICS
• Red meat (Beef, Lamb) with red wine
• White meat (Veal, Pork) medium white
wine
• Game dishes heavier reds
• Sweets & desserts with well chilled sweet
white wines (Loire, sauterns, Barsac)
• Cheese with port or dry robust red wines
GENERAL GUIDELINES
• White wines should be served before red
wines.
• Lighter wines should be served before
heavier wines.
• Good wines should be served before great
wines.
• Wines should be at their correct
temperature before serving.
• Wine should always be served to
customers before their food.
GUIDELINES FOR PAIRING
• Champagne or sparkling wines
compliments most of the foods
• Red with red & white with white meat
• Consume white wine before red meat
• Consume dry wine before sweet
• Good wine before great
• Wines at correct temperature
CHARACTERISTICS
• Acidity
Can be used to match, or to contrast,
acidity in foods, for example, crisp wines
to match lemon or tomato, or to cut
through creamy flavours
CHARACTERISTICS
• Age/maturity
As wine ages and develops it can become
delicate with complex and intricate
flavours.
such as grills or roasts, work better with
older wines than stronger tasting foods,
which can overpower the wines
CHARACTERISTICS
• Oak
The more oaked the wine then the more
robust and flavor-some the foods need to
be.
Heavily oaked wines can overpower more
delicate foods
CHARACTERISTICS
• Tannin
Tannic wines match well with red meats
and semi-hard cheeses (e.g. cheddar).
Tannic wines are not good with egg dishes
and wines with high tannin content do not
work well with salty foods
CHARACTERISTICS
• Sweetness
sweeter than the foods or it will taste flat or thin.
Sweet dishes need contrast for them to match well
with sweeter wines
acids in sweeter foods can harmonise with the
sweetness in the wines.
CHARACTERISTICS
• Savoury foods with sweetness (e.g.
carrots or onions) can match well with ripe
fruity wines. Blue cheeses can go well with
sweet wines.
• Weight
Big, rich wines go well with robust (flavor-
some) meat dishes, but can overpower
lighter flavoured foods
WHITE GRAPES
• Chardonnay ripe melon, fresh
pineapple, tropical fruits, nutty
• CheninBlanc apples
• Gewürztraminer rose petals, grapefruit,
tropical fruits, e.g. lychees
WHITE GRAPES
• Muscat grapes/raisins
• Riesling apricots, peaches, lime
• SauvignonBlanc gooseberries, tropical fruits
(when sweet – grapes, custard, nuts,
honey)
RED GRAPES
• Cabernet Sauvignon blackcurrants
• Nebbiolo roses, prunes, black cherries
• Merlot plums,blackcurrants
RED GRAPES
• Pinot Noir strawberries, cherries, plums
(depending on where grown)
• Syrah/Shiraz raspberries, blackberries,
blackcurrants
• Zinfandel blackberries, spice
COURSE PAIRING
• HORS-D'OEUVRES
Fino or Manzanilla sherry
Sancerre or Gewurztraminer
• FARINACEOUS DISHES
Italian red such as Valpolicella, Chainti,
Barolo
COURSE PAIRING
Fish
• Oyster or shell fish : Champagne, Chablis or
Frascati
• Smoked fish : White Rioja, white Graves
• Fish with sauce : Fuller white Montrachet or
Yugoslav Reisling
• Shallow freid, Poached or Grilled: Californian or
Australian chardonnay or Australian
Semillon
COURSE PAIRING
• White meats(Chicken, turkey, rabbit or
pork)
• Served hot with sauce or savory stuffing:
Beaujolias, New Zealand Pinot noir,
Californian Zinfandel
Served Cold:
Fuller white wines like Hock , Sancerre or
Rose of Tavel
OTHER MEATS
Duck or Goose:
Fuller red wines that cut through fats.
Chateauneuf-du-pape, Barolo, Australian
Cabernet Shiraz
Roast or Grill Lamb:
• Medoc, Pommerol or any cabernet
Sauvignon
OTHER MEATS
• Roast Beef or Grill steak :
Full red burgundies, Rioja, Barolo
• Meat stew:
Light red Zinfandel ,Cotes de Rhone
OTHER MEATS
• Oriental food
Peking duck, mild curry, Tandoori chicken,
Shish kebab: Gewurztraminer, Lutomer
Reisling, Anjou rose
• Cheese:
• Light, cream cheese : full bodied white or
light rose or red
• Strong Pungent & blue vein : full bodied
bordeaux or Burgandy or Tawny Port
• Sweet Puddings
Normally two sweet cannot go well than to
Champagne or Muscats or Late harvest
german wine
• Dessert
Sweet fortified wines like sherry, port ,
madeira .
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Food & Wine Harmony.ppt

  • 2. BASICS • Aperitifs if consumed should be wine based • Starter course best accompanied by dry white or dry rose • National dish with national wines of that country • Fish & Shell fish dishes with well chilled dry white wine
  • 3. BASICS • Red meat (Beef, Lamb) with red wine • White meat (Veal, Pork) medium white wine • Game dishes heavier reds • Sweets & desserts with well chilled sweet white wines (Loire, sauterns, Barsac) • Cheese with port or dry robust red wines
  • 4. GENERAL GUIDELINES • White wines should be served before red wines. • Lighter wines should be served before heavier wines. • Good wines should be served before great wines. • Wines should be at their correct temperature before serving. • Wine should always be served to customers before their food.
  • 5. GUIDELINES FOR PAIRING • Champagne or sparkling wines compliments most of the foods • Red with red & white with white meat • Consume white wine before red meat • Consume dry wine before sweet • Good wine before great • Wines at correct temperature
  • 6. CHARACTERISTICS • Acidity Can be used to match, or to contrast, acidity in foods, for example, crisp wines to match lemon or tomato, or to cut through creamy flavours
  • 7. CHARACTERISTICS • Age/maturity As wine ages and develops it can become delicate with complex and intricate flavours. such as grills or roasts, work better with older wines than stronger tasting foods, which can overpower the wines
  • 8. CHARACTERISTICS • Oak The more oaked the wine then the more robust and flavor-some the foods need to be. Heavily oaked wines can overpower more delicate foods
  • 9. CHARACTERISTICS • Tannin Tannic wines match well with red meats and semi-hard cheeses (e.g. cheddar). Tannic wines are not good with egg dishes and wines with high tannin content do not work well with salty foods
  • 10. CHARACTERISTICS • Sweetness sweeter than the foods or it will taste flat or thin. Sweet dishes need contrast for them to match well with sweeter wines acids in sweeter foods can harmonise with the sweetness in the wines.
  • 11. CHARACTERISTICS • Savoury foods with sweetness (e.g. carrots or onions) can match well with ripe fruity wines. Blue cheeses can go well with sweet wines. • Weight Big, rich wines go well with robust (flavor- some) meat dishes, but can overpower lighter flavoured foods
  • 12. WHITE GRAPES • Chardonnay ripe melon, fresh pineapple, tropical fruits, nutty • CheninBlanc apples • Gewürztraminer rose petals, grapefruit, tropical fruits, e.g. lychees
  • 13. WHITE GRAPES • Muscat grapes/raisins • Riesling apricots, peaches, lime • SauvignonBlanc gooseberries, tropical fruits (when sweet – grapes, custard, nuts, honey)
  • 14. RED GRAPES • Cabernet Sauvignon blackcurrants • Nebbiolo roses, prunes, black cherries • Merlot plums,blackcurrants
  • 15. RED GRAPES • Pinot Noir strawberries, cherries, plums (depending on where grown) • Syrah/Shiraz raspberries, blackberries, blackcurrants • Zinfandel blackberries, spice
  • 16. COURSE PAIRING • HORS-D'OEUVRES Fino or Manzanilla sherry Sancerre or Gewurztraminer • FARINACEOUS DISHES Italian red such as Valpolicella, Chainti, Barolo
  • 17. COURSE PAIRING Fish • Oyster or shell fish : Champagne, Chablis or Frascati • Smoked fish : White Rioja, white Graves • Fish with sauce : Fuller white Montrachet or Yugoslav Reisling • Shallow freid, Poached or Grilled: Californian or Australian chardonnay or Australian Semillon
  • 18. COURSE PAIRING • White meats(Chicken, turkey, rabbit or pork) • Served hot with sauce or savory stuffing: Beaujolias, New Zealand Pinot noir, Californian Zinfandel Served Cold: Fuller white wines like Hock , Sancerre or Rose of Tavel
  • 19. OTHER MEATS Duck or Goose: Fuller red wines that cut through fats. Chateauneuf-du-pape, Barolo, Australian Cabernet Shiraz Roast or Grill Lamb: • Medoc, Pommerol or any cabernet Sauvignon
  • 20. OTHER MEATS • Roast Beef or Grill steak : Full red burgundies, Rioja, Barolo • Meat stew: Light red Zinfandel ,Cotes de Rhone
  • 21. OTHER MEATS • Oriental food Peking duck, mild curry, Tandoori chicken, Shish kebab: Gewurztraminer, Lutomer Reisling, Anjou rose • Cheese: • Light, cream cheese : full bodied white or light rose or red • Strong Pungent & blue vein : full bodied bordeaux or Burgandy or Tawny Port
  • 22. • Sweet Puddings Normally two sweet cannot go well than to Champagne or Muscats or Late harvest german wine • Dessert Sweet fortified wines like sherry, port , madeira .