Food and Wine Pairing Flashcards
Sparkling wine
very flexible food wine, balances salt, heat, richness, butter, fried foods, raw fish, tart foods, new world fruit forward styles go with Hawaiian, Caribbean foods, goes with rich salty or hard cheeses, crunchy foods. NOT good with very rich, spicy, sweet foods or rich red meat
Chardonnay
Sweet shellfish, sweet spices, soft cheeses, unoaked go with white meat, seafood, oaked and unoaked go with cream based, richer foods
Sauvignon Blanc
fresh herbs, greens, “match green with green”, acidic, spicy, feta, goat cheese, ricotta, citrus or dairy, can cut richer cream based dishees
Riesling
Most diverse white wine for food, great with fatty poultry and game birds, sweet and sour, spicy, mild salty cheese, picnic foods and spreads, quiche and other egg dishes, not good with red meat, peppery food or rich or dominant dishes
Pinot Gris
Depends on style, unoaked with raw fish, shellfish, Unoaked match with similar foods as Loire SB, Alsatian style oaked with similar to Oaked Chardonnay, goes with Chardonnay friendly dishes, not good with roasts, red meats, street food
Gewurztraminer
Rich dishes not suitable for most whites, rich fowl, holiday roasts, white meats, quiche and egg dishes, smoked, grilled foods, aromatically spicy dishes, smoked ingredients, not good with acidic, sweet, extra spicy or simple, delicate foods
Viognier
Holiday meats (goose, turkey, honey glazed ham), rich fish and white meats, sweet shellfish, butter, cream preparations, slow roasted , caramelized foods, almost all cheeses, curry, smoked fish, chicken or duck, full flavored foods
Cabernet Sauvignon
Red meats, Ostrich, Buffalo, Squab, Pheasant, Hearty sauces with pepper, mushroom, wine reduction, Grilled, smoked foods, braised, rich stews, bitter foods, creamy, buttery, fatty foods, black pepper. Older Cab for rarer cuts and youthful Cab for longer cooked meat and stews. Not good with fish, light foods, dishes without fat or protein, strong cheeses, chocolate
Merlot
Mushrooms, fresh herbs, earthy ingredients, salmon, prawns, tuna, scallops, pancetta, prosciutto, jamon, cherries, berry fruits, fresh or dried, grilled or smoked meats. Not good with strong cheeses, delicate dishes, spicy foods, dishes without fat or proteins.
Capsaicins in food do what to wine
Increase perception of alcohol and accentuate the bitter and astringent nature of the tannins
Pros and cons of Merlot’s diversity
Soft supple Merlots match similarly to Pinot Noir, as with Salmon. Cabernet type Merlots should be matched the same as Cabernet. Must make sure to fit the type of Merlot to the dish. Lighter weight and higher in acidity than Cabernet, so is more food friendly in general
Should Aged wines be paired with simpler or more complex dishes
Simpler
Pinot Noir
Most flexible grape at the table. Salmon, Tuna, Swordfish, Poultry, Game Birds, simple pizzas and pastas, most cheeses (avoid pungent), Lamb, veal, Smoked and grilled foods pair with an earthier Pinot, earthier vegetables, most Asian dishes that have sweet-salt flavors, charcuterie. Not good with rich sauces, rich dishes, stronger seafood, bold recipes, strong cheeses
What did Jancis Robinson describe as “liquid chicken”
Pinot Noir. Find one everyone likes!
Why does Evan Goldstein refer to Pinot Noir as a white wine in red wine’s clothing
It is best in cool climates, has high acidity, moderate alcohol, aromatic fruit, but has a red wine flavor personality without the tannins
Sangiovese
Tomato based sauces and dishes, fresh herbs, mushrooms, thicker soups, wider array of cheeses than most reds (including gorgonzola which is tough to pair). Not good with high levels of spice and heat, seafood. Super Tuscan blends should be treated like a tannic Cabernet more than a varietal, less tannic Sangiovese
Do Zinfandel and Syrah do well with new oak
No, the large personalities of the grapes get overwhelmed by the oak
Syrah (called Shiraz in Australia)
Slow braised meats, heavy stews, BBQ, grilled, stewed, roasted meats, any grilled foods, pungent, wild flavors, herbs. Not good with fish, hot and spicy foods (will increase perception of alcohol too much), sour, vinegar based foods, mild cheeses. Syrah needs hard, dry, strong or aged cheeses.
Zinfandel
American varietal, though it originated in Croatia’s Dalmatian coast. Three distinct styles as with Merlot. Goes well with BBQ, roasted meats, strong flavors, game, Mexican, Indian, North African dishes. Zin is more fruit forward than Syrah, so richer Zins go well with less sugary, more bitter desserts (ie chocolate covered nuts or macaroons). Fruit based sauces and marinades with the more concentrated Zinfandels. Not good with fish, fiery hot food, delicate food. Young zinfandels go much better with food.
In dessert wine pairing should the wine or the dessert always be sweeter
THE WINE
What are some good wine pairings with chocolate
Late harvest Muscat, Cherry or berry fruit wines, Brachetto sparkling, Port, Banyuls
What goes best with coffee and caramel
All fortified wines
What would be a good pairing with creamy or custard based desserts
Almost all dessert wines, including Eiswein
Why are high alcohol wines bad matches for spicy, hot or salty foods
Heat, spice and salt accentuate alcohol
True or false, weight of wine and food should match
True. If wine is lighter bodied, high acidity can compensate
What are some classic food/wine pairings
Foie Gras with Sauternes, Goat cheese with Sauvignon Blanc, Steak and Cabernet, Sardines with Fino Sherry, Stilton cheese with Port
Kabinett Rieslings
Great with Asian Food
What are the three important keys to food when thinking about pairing
Ingredients, Method (low/medium/high impact) of cooking, Sauces, condiments and sides
Best way to set up match
Determine primary, most dominant component of dish, determine supporting players, remember sauces, sides
