Food Pairings Flashcards
Cabernet Sauvignon
- Roast beef, grilled lamb, dishes based on beef, lamb, or pork.
- Rich vegatables such as eggplant, asparagus, or roasted tomatoes.
- Rich dishes with herbal accents such as mint, rosemary, thyme, or oregano.
- Hearty cheeses such as Cheddars or blue cheeses.
Chardonnay
- The dry, steely wines of Chablis are excellent with all manner of fresh seafood, particularly with oysters.
- Medium-bodied, lightly-oaked, and fruity Chardonnay pairs well with roasted poultry and lean pork dishes.
- Rich, full-bodied, oak-aged Chardonnays are a nice match with smoked fish, or rich dishes with strong flavors such as roasted garlic or coconut curries, roasted cauliflower with cream sauce, and Gruyere cheese.
Chenin Blanc
- Light-to-medium bodied dishes with earthy flavors, such as mushrooms, avocado, zucchini, endive, and spinach.
- Dry wines pair well with light fish and chicken dishes.
- Off-dry versions are well-suited to cream-based dishes, as well as rich stews and casseroles.
- Sweet Chenin Blancs are excellent with tangy, fruit-based desserts or cakes, foie gras, and blue cheeses.
Pinot Gris
- Salads, antipasti, cured meats, olives, cheeses, vegetarian dishes.
- Firm-fleshed fish, scallops.
- Meals based on roasted chicken or turkey.
Riesling
- Dry & off-dry versions of riper Rieslings go well with ham and pork dishes, shellfish, salads, and smoked fish.
- Off-dry styles also work well with the fat content in duck and goose, as well as with spicy cuisine and Asian flavors.
- Dessert-styles are best with fruit-based desserts such as apple tart or lemon mousse.
Sauvignon Blanc
- Lemon-based sauces or other condiments with high-acidity.
- Capers, olives, salty condiments.
- Raw seafood
- Light dishes, such as those made with vegetables, fish, shellfish, or chicken.
- Creamy cheeses, brine chesses, goat cheeses, & feta cheeses.
Pinot Noir
- Pork-based dishes, beef-based dishes, beef tenderloin
- Duck, turkey, chicken, or other roasted poultry
- Mushrooms, eggplant, tomatoes, roasted red bell peppers, and other flavorful vegetables.
- Salmon or other firm-fleshed fish
Grenache
Red Grenache
* Charcuterie
* Cheese dishes or dishes made with cream
* Roasted or grilled game or poultry
* Eggplant, mushrooms, roasted pepper.
Rose Styles
* Cheeses, vegetable dishes, grilled vegetables
* Green olives, black olives, sun-dried tomatoes
* Hearty fish dishes, grilled poultry or fish, fish soups or stews such as bouillabaisse or cioppino
Syrah
- Northern Rhone-style: wild game, beef, pork, & lamb
- New World-style: barbecue, Indian dishes (not too spicy), duck, wild game
- Either style: Roasted dishes, dishes with herbs, dishes flavored with green peppercorns, black pepper, or coarse-grained mustard
State the typical progression of wines in a multi-course meal
Wine & food pairings should follow an upward progression of intensity.
* Low intense wines are paired with low intense foods
* High intense wines are paired with high intense foods
Food’s Impact on Wine:
Acid
Lowers acid & tannin
Food’s Impact on Wine:
Salt
Lowers acid & tannin
Food’s Impact on Wine:
Fat
Lowers acid & tannin
Food’s Impact on Wine:
Protein
Lowers acid & tannin
Food’s Impact on Wine:
Bitterness
Impact on Peception of Wine:
Increases sweetness
