Food And wine Pairing Flashcards
Flavors and aromas of Bordeaux wines
Berries, black currants, black cherries, cedar, plum, dark chocolate, oak
Flavors and aromas of Champagne and sparkling wines
Green apple, lemon, citrus, cherries, strawberries, toast, biscuit
Flavors and aromas of Chardonnay wines
Apple, pear, citrus, melon, pineapple, peach, butter, honey, caramel, butterscotch, mixed spice
Flavors and aromas of Pinot Noir wines
Raspberries, cherries, strawberries, cranberries, violets, roses, plum, chocolate
Flavors and aromas of Sauvignon Blanc wines
Free cut grass, green apples, gooseberries, asparagus
Flavors and aromas of Dessert/Sweet wines
Honey, orange, pineapple, apricots, dried figs, hazelnuts, raisins
Flavors and aromas of Alsatian wines
Peach, green apple, lychee, nut, cinnamon
Flavors and aromas of Rhône Valley wines
Dried fruit, black berries, black currant, plum, smoke, pepper
3 step approach to taste wine…
Stop and look
What are you smelling?
Taste
The success of any pairing is measured by…
What happens when a sip of the beverage you’re drinking interacts on your palate with the bite of food you’ve just eaten
Any wine and food pairing will have one of three outcomes:
- The flavor of the food is more dominant than the flavor of the wine, and the wine takes a backstage.
2.The flavor of the wine dominates the food.
3.The food makes the wine taste better, and the wine makes the food taste better
What are the three simple rules when pairing food and wine?
RULE #1: Think Regionally: If It Grows Together, It Goes Together
RULE #2: Come to Your Senses: Let Your Five Senses Guide Your Choices
RULE #3: Balance Flavors: Tickle Your Tongue in More Ways Than One
What are Grapevines?
Grapevines are woody, perennial plants that produce a crop once a year. The different climates where grapes grow affect how sweet (or tart) the resulting wine tastes
Sparkling wines varieties:
PROSECCO
CAVA
CRÉMANT
CHAMPAGNE
FRANCIACORTA
White wines varieties;
MELON
PICPOUL
VINHO VERDE
PINOT BLANC
ASSYRTIKO
COLOMBARD
ALBARIÑO
FRIULANO
VERDICCHIO
CORTESE
MUSCAT BLANC
FURMINT
RIESLING
VERDEJO
FIANO
GRECHETTO
SILVANER
PINOT GRIS
TORRONTÉS
FERNÃO PIRES
MOSCHOFILERO
CHENIN BLANC
ARINTO
GRÜNER VELTLINER
SAUVIGNON BLANC
GARGANEGA
VERMENTINO
FALANGHINA
SÉMILLON
VIURA
AIRÉN
TREBBIANO TOSCANO
SAVATIANO
GRENACHE BLANC
GEWÜRZTRAMINER
MARSANNE
ROUSSANNE
VIOGNIER
CHARDONNAY
Red wines varieties:
BRACHETTO
FRAPPATO
GAMAY
LAMBRUSCO
SCHIAVA
ZWEIGELT
CINSAULT
PINOT NOIR
NERELLO MASCALESE
CASTELÃO
CARMÉNÈRE
VALPOLICELLA BLEND
BOBAL
CARIGNAN
BLAUFRÄNKISCH
CABERNET FRANC
CONCORD
AGIORGITIKO
BAGA
BARBERA
BONARDA
DOLCETTO
GRENACHE
MENCÍA
MERLOT
MONTEPULCIANO
NEBBIOLO
NEGROAMARO
RHÔNE / GSM BLEND
SANGIOVESE
TEMPRANILLO
XINOMAVRO
AGLIANICO
ALICANTE BOUSCHET
BORDEAUX BLEND
CABERNET SAUVIGNON
MALBEC
MONASTRELL
NERO D’AVOLA
PETIT VERDOT
PETITE SIRAH
PINOTAGE
SAGRANTINO
SYRAH
TANNAT
TOURIGA NACIONAL
ZINFANDEL
Dessert wines varieties:
SHERRY
SAUTERNAIS
ICE WINE
MADEIRA
MARSALA
MOSCATEL DE SETÚBAL
VIN SANTO
MUSCAT OF ALEXANDRIA
PORT
What is residual sugar?
Residual sugar is the unfermented grape sugars left over in the wine after fermentation has completed
What is Tannin?
Tannins are naturally occurring polyphenols found in plants, seeds, bark, wood, leaves, and fruit skins.
It’s found in many plants and foods, notably green tea, super dark chocolate, walnut skins, and hachiya persimmons.
In wine, tannins are found in the grape skins and seeds and they’re also found in wooden barrels.
Tannins are beneficial because they help stabilize wine and buffer it against oxidation
Low astringency wines:
Low astringency wines. If you do detect tannin, it’s likely from grape stems or oak.
CINSAULT FRAPPATO PINOT NOIR SCHIAVA VALPOLICELLA BLEND ZWEIGELT
Medium astringency wines:
Medium astringency wines with mild to moderate bitterness.
BOBAL CARIGNAN CARMÉNÈRE CONCORD GRENACHE LAMBRUSCO MALBEC NERELLO MASCALESE
Medium/High astringency wines:
Astringent wines with a rough sensation on your tongue and varying levels of bitterness.
AGIORGITIKO ALICANTE BOUSCHET BLAUFRÄNKISCH BONARDA CABERNET SAUVIGNON CASTELÃO MENCÍA MERLOT MONTEPULCIANO NEGROAMARO NERO D’AVOLA PINOTAGE RHÔNE / GSM BLEND SANGIOVESE SYRAH TEMPRANILLO ZINFANDEL
High astringency wines:
Very astringent wines with a gripping sensation at the front of the mouth. Wines will have moderate to high bitterness.
AGLIANICO BAGA BORDEAUX BLEND MONASTRELL NEBBIOLO PETIT VERDOT PETITE SIRAH PORT SAGRANTINO TANNAT TOURIGA NACIONAL XINOMAVRO
What makes a great food and wine pairing?
Balance between the taste of a wine and the ingredients in the dish.
Even though the science of flavor pairing is quite complex, anyone can learn the fundamentals.
The very first thing to do is to start thinking about wine as an ingredient
What are the pairing methodologies?
Congruent pairing and contrasting pairing
Buttered popcorn
Oaked Chardonnay
BBQ pork
Zinfandel
Cucumber salad
Sauvignon Blanc
Turkey and cranberry sauce
Pinot noir
The wine should be _________ acidic than the wine
More
True or False:
The wine should be sweeter than the food
True
The wine should have _________ intensity than the food
Same
True or false:
Bitter food tend not to pair well with bitter wines
True
Fats and oils (balance/counterbalance) high tannin wines
Counterbalance
True or false:
Tannin in wine goes well with fish oils
False (it clashes)
True or false:
Wine with sweetness counteracts spicy foods
True
White, sparkling and rosé wines create ________ pairings
Contrasting
Red wines create _________ pairings
Congruent
Harmonious and discordant matches:
Salty, crumbly cheeses…(feta, cotija, fresco)
Good pairing:
Sparkling
Rosé
Light bodied white wine
Average:
Full body white wines
Aromatic white wines
Light body red wines
Bad:
Medium body red wines
Full body red wines
Dessert wines
Pungent blue cheeses…(Gorgonzola, Blue, Roquefort, Stilton)
Good:
Aromatic white wines
Dessert wines
Average:
Sparkling
Rosé
Full body red wines
Bad:
Light body white wines
Full body white wines
Light body red wines
Medium red wines
Sour cream, sour cheese, ricotta, havarti, chèvre, cottage cheese…
GREAT PAIRING:
Sparkling Wine
Light-Bodied White Wine
AVERAGE PAIRING:
Full-Bodied White Wine
Aromatic White Wine
Rosé Wine
Light-Bodied Red Wine
Med.-Bodied Red Wine
Dessert Wine
BAD PAIRING:
Full-Bodied Red Wine
Delicate, Buttery Cheese, Brie, Camembert, Époisses, Burrata, Delice de Bourgogne
GREAT PAIRING:
Sparkling Wine Light-Bodied White Wine Full-Bodied White Wine Aromatic White Wine Dessert Wine AVERAGE PAIRING: Rosé Wine Light-Bodied Red Wine Med.-Bodied Red Wine Full-Bodied Red Wine
Nutty, Hard Cheese, Gruyere, Comte, Provolone, Edam, Emmental, Mozzarella, Scamorza
GREAT PAIRING:
Sparkling Wine
Light-Bodied White Wine
Full-Bodied White Wine
Aromatic White Wine
Light-Bodied Red Wine
Med.-Bodied Red Wine
AVERAGE PAIRING:
Rosé Wine
Full-Bodied Red Wine
Dessert Wine
Fruity, Umami Cheese, Cheddar, Gouda, Smoked Gouda, Colby, Ossau-Iraty, Muenster
GREAT PAIRING:
Med.-Bodied Red Wine Full-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Light-Bodied White Wine Full-Bodied White Wine Aromatic White Wine Rosé Wine Light-Bodied Red Wine Dessert wine
Dry, Salty, Umami Cheese, Parmesan, Grana Padano, Pecorino, Asiago, Aged Manchego
GREAT PAIRING:
Sparkling Wine
Light-Bodied White Wine
Med.-Bodied Red Wine
AVERAGE PAIRING:
Full-Bodied White Wine
Aromatic White Wine
Rosé Wine
Light-Bodied Red Wine
Full-Bodied Red Wine
BAD PAIRING:
Dessert wines
Mollusk, Clam, Oyster, Scallop
GREAT PAIRING:
Sparkling Wine AVERAGE PAIRING: Light-Bodied White Wine Full-Bodied White Wine Aromatic White Wine BAD PAIRING: Rosé Wine Light-Bodied Red Wine Med.-Bodied Red Wine Full-Bodied Red Wine Dessert Wine
Fin Fish, Halibut, Cod, Salmon, Bass, Trout
GREAT PAIRING:
Light-Bodied White Wine
AVERAGE PAIRING:
Sparkling Wine
Full-Bodied White Wine
Aromatic White Wine
Rosé Wine
Light-Bodied Red Wine
BAD PAIRING:
Med.-Bodied Red Wine
Full-Bodied Red Wine
Dessert Wine
Shellfish, Lobster, Crab, Shrimp
GREAT PAIRING:
Sparkling Wine
Light-Bodied White Wine
Full-Bodied White Wine
Aromatic White Wine
AVERAGE PAIRING:
Rosé Wine
Light-Bodied Red Wine
BAD PAIRING:
Med.-Bodied Red Wine
Full-Bodied Red Wine
Dessert Wine
White Meat, Chicken, Pork Chop, Tofu, Seitan
GREAT PAIRING:
Full-Bodied White Wine
Aromatic White Wine
Rosé Wine
Light-Bodied Red Wine
Med.-Bodied Red Wine
AVERAGE PAIRING:
Sparkling Wine
Light-Bodied White Wine
Full-Bodied Red Wine
Dessert Wine
Red Meat, Beef, Lamb, Venison
GREAT PAIRING:
Med.-Bodied Red Wine
Full-Bodied Red Wine
AVERAGE PAIRING:
Light-Bodied Red Wine
BAD PAIRING:
Sparkling Wine
Light-Bodied White Wine
Full-Bodied White Wine
Aromatic White Wine
Rosé Wine
Dessert Wine
Cured Meat, Salumi, Bacon, Charcuterie, Ham
GREAT PAIRING:
Sparkling Wine
Aromatic White Wine
Rosé Wine
AVERAGE PAIRING:
Light-Bodied White Wine
Light-Bodied Red Wine
Med.-Bodied Red Wine
Full-Bodied Red Wine
Dessert Wine
BAD PAIRING:
Full-Bodied White Wine
Strong Marinades, Barbecue, Teriyaki, Vinegar Marinades
GREAT PAIRING:
Aromatic White Wine
AVERAGE PAIRING:
Sparkling Wine
Rosé Wine
Med.-Bodied Red Wine
Full-Bodied Red Wine
Dessert Wine
BAD PAIRING:
Light-Bodied White Wine
Full-Bodied White Wine
Light body red wine
Cruciferous Vegetable, Cabbage, Broccoli, Cauliflower, Brussels Sprout, Arugula
AVERAGE PAIRING:
Sparkling Wine Light-Bodied White Wine Aromatic White Wine Rosé Wine Light-Bodied Red Wine BAD PAIRING: Full-Bodied White Wine Med.-Bodied Red Wine Full-Bodied Red Wine Dessert Wine
Green Vegetables, Green Bean, Pea, Kale, Lettuce, Avocado, Endive, Green Bell Pepper
GREAT PAIRING:
Light-Bodied White Wine Aromatic White Wine AVERAGE PAIRING: Sparkling Wine Full-Bodied White Wine Rosé Wine Light-Bodied Red Wine BAD PAIRING: Med.-Bodied Red Wine Full-Bodied Red Wine Dessert Wine
Harvest Vegetables, Yam, Carrot, Squash, Turnip, Pumpkin
GREAT PAIRING:
Sparkling Wine Light-Bodied White Wine Aromatic White Wine Rosé Wine AVERAGE PAIRING: Full-Bodied White Wine Light-Bodied Red Wine Med.-Bodied Red Wine Dessert Wine BAD PAIRING: Full-Bodied Red Wine
Allium, Onion, Garlic, Shallot, Scallion
GREAT PAIRING:
Light-Bodied White Wine Full-Bodied White Wine Light-Bodied Red Wine Med.-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Aromatic White Wine Rosé Wine Full-Bodied Red Wine BAD PAIRING: Dessert Wine
Nightshade, Capsicum, Tomato, Eggplant, pepper
GREAT PAIRING:
Med.-Bodied Red Wine AVERAGE PAIRING: Light-Bodied White Wine Rosé Wine Light-Bodied Red Wine Full-Bodied Red Wine BAD PAIRING: Sparkling Wine Full-Bodied White Wine Aromatic White Wine Dessert Wine
Bean / Legume
Pinto Bean, Black Bean, Navy Bean, Lentil
GREAT PAIRING:
Med.-Bodied Red Wine Full-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Light-Bodied White Wine Rosé Wine Light-Bodied Red Wine BAD PAIRING: Full-Bodied White Wine Aromatic White Wine Dessert Wine
Funghi, Crimini, Porcini, Shitake, Miatake, Chanterelle, Oyster
GREAT PAIRING:
Full-Bodied White Wine Light-Bodied Red Wine Med.-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Rosé Wine Full-Bodied Red Wine BAD PAIRING: Light-Bodied White Wine Aromatic White Wine Dessert Wine
Aromatic Green Herb
Mint, Basil, Cilantro, Shiso, Chervil
GREAT PAIRING:
Light-Bodied White Wine Aromatic White Wine Rosé Wine AVERAGE PAIRING: Sparkling Wine Light-Bodied Red Wine Med.-Bodied Red Wine Full-Bodied Red Wine Dessert Wine BAD PAIRING: Full-Bodied White Wine
Dry Herb
Oregano, Thyme, Dill, Marjoram, parsley
GREAT PAIRING:
Light-Bodied White Wine Med.-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Full-Bodied White Wine Rosé Wine Light-Bodied Red Wine Full-Bodied Red Wine BAD PAIRING: Aromatic White Wine Dessert Wine
Resinous Herb
Rosemary, Sage, Fir, Lavender, Bay Leaf
AVERAGE PAIRING:
Sparkling Wine Light-Bodied White Wine Rosé Wine Light-Bodied Red Wine Med.-Bodied Red Wine Full-Bodied Red Wine BAD PAIRING: Full-Bodied White Wine Aromatic White Wine Dessert Wine
Exotic Spice
Anise, Cardamom, Asian 5-Spice, Ginger
GREAT PAIRING:
Aromatic White Wine Med.-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Light-Bodied Red Wine Dessert Wine BAD PAIRING: Light-Bodied White Wine Full-Bodied White Wine Rosé Wine Full-Bodied Red Wine
Baking Spice
Cinnamon, Allspice, Vanilla, Clove, Fenugreek, Nutmeg
GREAT PAIRING:
Aromatic White Wine Med.-Bodied Red Wine AVERAGE PAIRING: Sparkling Wine Full-Bodied White Wine Rosé Wine Light-Bodied Red Wine Full-Bodied Red Wine Dessert Wine BAD PAIRING: Light-Bodied White Wine
Umami Spice
Coriander, Cumin, Caraway, Turmeric
GREAT PAIRING:
Aromatic White Wine Med.-Bodied Red Wine AVERAGE PAIRING: Light-Bodied White Wine Full-Bodied White Wine Rosé Wine Light-Bodied Red Wine BAD PAIRING: Sparkling Wine Full-Bodied Red Wine Dessert Wine
Red Pepper
Cayenne, Aleppo, Paprika, Ancho, Chipotle
GREAT PAIRING:
Aromatic White Wine AVERAGE PAIRING: Light-Bodied White Wine Rosé Wine Med.-Bodied Red Wine BAD PAIRING: Sparkling Wine Full-Bodied White Wine Light-Bodied Red Wine Full-Bodied Red Wine Dessert Wine
Dry whites and red wines are good for cooking…
Perfect for using with beef stews, cream soups, white wine butter sauces, mussels, clams, and deglazes.
True or false;
The best wine to use in your dish will often be one that best pairs with your meal
True
Nutty, Oxidized Wines are good to cook…
Perfect for use in gravies, on chicken and pork, rich fish like halibut and shrimp, and soups.
Oxidation in wine adds many complex and robust flavors of nuts, baked fruit, as well as subtle browned sugar-like notes. Many oxidized wines are also fortified, which creates very concentrated reduction sauces.
While traditionally oxidized wines are used in classic European dishes, they also do well with rich Asian and Indian flavors.
Examples: Sherry, Madeira, Marsala, Orange Wine, Vin Jaune
Rich, Sweet Dessert Wines are good to cook…
Perfect for syrups on desserts with nuts, caramel, and vanilla ice cream.
Sweet red and white wines make delicious wine reduction sauces. When choosing a wine, remember to match the intensity of the dish.
For example, a rich, chocolaty dessert is better matched with a sauce made from a rich and bold wine like Ruby Port.
Examples: Sauternes, Port, Ice Wine, Sweet Riesling, Muscat Beaumes de Venise, Vin Santo, Gewürztraminer, P.X. (Pedro Ximénez)
