1. WINE & FOOD
HARMONY

2. WINE
An 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

3. WINE CLASSIFICATIONS
Still or Natural Wine
Aromatic Wine
Fortified Wine
Sparkling Wine

4. Still or Natural 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

5. Fermentation tank
RED WINE FERMENTATION

6. 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

7. 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//

8. Example of Fortified Wine
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.//

9. 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

10. Sparkling Wine
BRUT
the driest sparkling wines
EXTRA DRY
less dry sparkling wines
SEC
more sweet sparkling wines
DEMI-SEC
the sweetest sparkling
wines

11. Wine and Food Harmony
•The golden rule is to try to find
combinations which enhance the
quality of both wine and food.

12. Wine and Food Harmony
Taste is similar to color and
to sound:
THE ORDER OF WINES
should move from the
lightest to the heaviest:

13. Wine and Food Harmony
• DRY WINES before
SWEET WINES
• DRY WHITE WINES
before RED WINES
• RED WINES before
SWEET WHITE WINES
• YOUNG WINES before
THE OLD.

14. Wine and Food Harmony
• Water rather than wine to accompany:
vinaigrette,salads,
oranges
CHOCOLATE PUDDING.

15. Here are a few suggestions for
harmonizing wine and food:
•A dry, white wine,
•a light sparkling
white or
•a brut
Champagne.
With fish, oysters, shell fish
With entrees and hors d’oeuvres
A dry or mellow white wine or a rose wine.

16. Wine and Food Harmony
With red meat (mutton or
beef)
A full-bodied red wine,
generous and powerful.
With game
The same as for red
meat, but with feathered
birds, serve a delicate
and elegant red wine and
a powerful red wine with
other game.

17. Foie Gras
(goose or duck liver pâté).
With foie gras
If 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.

18. Wine and Food Harmony
With 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//

19. Wine and Food Harmony
• Blue cheese
• (Roquefort and others):
• Powerful red wines or
• sweet white wines.
• Pressed cooked
Roquefort.
cheese
• (Gruyere or Port-Salut):
• Dry or sparkling white
wines
• or delicate red wines.//

20. Wine and Food Harmony
With
dessert
•Sparkling
wine or
•semi-sweet
Champagne,
•sweet white
wine or
• naturally
sweet wines.//

21. Wine and Food Harmony
With fruit
• Sweet white wines,
• semi-sweet
Champagne or
• naturally sweet
wines.
CHAMPAGNE on its own
can be the perfect
accompaniment
throughout the meal.

22. Wine and Food Harmony
• After your coffee
•
•
•
•
Cognac or
Armagnac or
Fruit Brandies or
the many and
varied Liqueurs of
France.

23. 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

24. QUIZ

25. 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. //

26. TRUE OR FALSE
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. //

27. Answer

28. 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

29. TRUE OR FALSE
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

30. Efficient Techniques for Opening
Bottles and Service of Wines

31. Wine Openers

32. Glasses
A great wine
should be
served in A
large glass two
thirds full
The glass
must be
perfectly
clean

33. 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.

34. 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.

35. 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.

36. 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.

38. Opening a Bottle of Wine
7. Wipe the
mouth of
the bottle to
remove
mold or
cork
particles.

39. 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.

40. 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.

41. 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.

42. 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.

43. Opening a Bottle of Wine

44. Opening a Bottle of Wine

45. THANK YOU

46. Dealing Guest with
Special Needs

47. Food Allergies
• is defined as a DISORDER
of the body's immune
system in response to
specific food proteins.

48. 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.

49. 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.

50. Activity

51. Group Activity
• Each group will research on a given topic
and will be presented next week.
• Religious Dietary Restrictions
• kosher
halal
Hindu.
• Other types of dietary restrictions :
• Vegetarian
• Ethnic background
• Regional Food Patterns

52. THANK YOU