FOOD AND WINE SERVICE Flashcards
What are the 2 most important guidelines for food and wine pairing?
- The weight of food and wine should be the same.
- Complimentary flavours
What other factors are important to consider in food and wine pairing?
- Tannins
- Acid
- Sweet foods require wine as sweet or sweeter
- Cooking techniques
- Contrast
- Sauces
- Spice
What type of wine may a poaching technique require? why?
a light to medium beverage as it is used for delicate proteins
What type of wine may a grilled food item require?
a full body white or a light body red
What happens to tannins with the cook?
As someone cooks the protein further and blood reduces, lower tannin is required with less blood
How does blood interact with tannins?
Blood can soften the protein and display more fruit flavours, reducing astringency
How do you pair a wine with a food that is high in sulphur (e.g. rapini, Brussel sprouts, asparagus, artichokes)
Requires a wine that is high in acid and fruit-forward (or off-dry)
What is the difference between a bistro and Haute-Cuisine?
Bistro focuses on techniques that are more approachable (quick) and haute-cuisine focuses on more complex methods of cooking and pairings
What is Foie Gras often paired with? Why?
A sweet wine such as Sauternes, because it matches the weight of the fat level in foie gras
What does garlic like in a food and wine pairing?
Garlic matches well with oak
What are the 4 basic steps in making cheese?
- The source of the milk is important to know as they have different qualities.
- Coagulate the milk (spoil the milk)
- Drain curds from whey
- Age the cheese (Affineuring)
What is an Affineur?
Someone who ages the cheese (washing, rubbing, brushing, etc)
How does Umami interact with wine?
emphasizes the astringency in the wine.
At what temperature does one serve a med/full body oaked white wine?
10-13 c, lightly chilled
At what temperature does one serve a light/med body white wine?
7-10 c, chilled
