Food & Wine Flashcards
Roasted oyster with anchovy mousse & citrus sorbet.
WINE: Muscadet Sevre Et Maine Gadias Pere & Fils.
Reason: The anchovy mousse will compliment the salinity found in the wine, the citrus sorbet will emphasize the acid of the wine and cut trough the richness of the oyster.
Sweet potato terrine, roasted eggplant & wild orange peel.
WINE: Makarounans Minthi Rose Off-Dry.C F,Lefkada
REASON:
*The sweet potato will be complimented by the sweetness of the wine & at the same time is a great match for the salty elements in the dish, plus the orange peel found in the dish will emphasize the aromas/flavors of the wine.
Grilled tuna belly, fried corn & and banana mousse.
WINE: Bogle Phantom Chardonnay, Napa-California.
REASON:
The rich textured tuna will be complimented by the richness of the wine, plus the salty textured tuna will emphasis the acidity & fruitiness of the wine, also the banana mousse will mirror the tropical aromas found in the wine.
Steamed line fish, green broth and sauteed chorizo.
WINE: Biblia Chora, Pangeon-Greece.
REASON:
The green broth found in the dish will be mirrored by the vegetal aromas/flavors found in the wine, plus the wine have enough richness, structure and acid to cut trough the chorizo, and the same time not to overwhelm the delicacy of the fish.
Grilled black Angus sirloin, with celery pure and jus.
WINE: G.D. Vajra Barbera d’Alba
REASON: The elevated acidity of the wine will cut trough the steak and cleansing your palate, plus the moderate tannins of the wine will compliment and marry nicely the protein, and the beef jus found in the dish will emphasis the fruitiness of the wine.
Deconstructed Algarve cake:
Chocolate, nuts, caramel, figs,
WINE: W.& J. Graham’s 10 Years Tawny Port.
REASON: Sweet enough to compliment the sweetness of the dessert, plus the oxidative tertiary aromas/flavors found in the wine will mirror the ingredients fount in the cake.
Grilled Red Tuna, served with Saffron Risotto & baby grill vegetables.
WINE: Meletses single vineyard oak aged Xynisteri 2021, from Nelion Winery.
Reason: Complex and rich wine to support the rich texture of the tuna fish, the well seasoned risotto will emphasise the acidity of the wine, plus the creamy and round texture of the wine will mirror the creamy and round texture of the risotto.
Tartlet with salad of mackerel and beetroot.
WINE: Petritis Xynisteri, Kyperounta winery Limassol.
REASON: The slightly oily and salty texture of the mackerel, will emphasis the acidity and fruitiness of the wine, plus the bready toasty qualities of the wine(due to the lees & oak aging), will mirror nicely the tartlet.
Sliced marinated Hamachi, green spices, salmon eggs in soya, & dressing of buttermilk and dill.
WINE: Tenuta Folonari, Ronco dei Folo, Sauvignon, Colio.
REASON: The bright acidity of the wine pairs well with the Hamachi, while the green spices and dill dressing found in the dish, mirrors the vegetal flavors found in the wine, and at the same time the creamy texture of the wine, will compliment the buttermilk found in the dish.
Grilled scallop with fennel, Pernod, and wild garlic.
WINE: Chateau d’Esclans, Whispering Angel, Provence.
REASON: The elegance of the wine will compliment the gentle flavors of the scallop, at the same time
The bright acidity of the wine will reduce and emphasis the creamy texture of the scallop.
Sea Bass baked on bread, ratatouille, almonds & sauce of arugula.
WINE: Bogle, Phantom Chardonnay, Napa Valley, California.
REASON: Elegant wine with smooth and creamy texture, to support the creamy texture of the Sea Bass, the nutty flavors of the wine will compliment nicely the almonds found in the dish, plus the arugula sauce found in the dish will emphasis even more the complexity of the wine.
Roast tournedos Rossini, Duck liver, black truffle & sauce Madeira.
WINE: Marqes de Murieta, Finca Ygay Reserva, Rioja, Spain.
REASON: This is a full-bodied wine with great complexity to match and mirror the complexity of the dish, and the already soft tannins of the wine will match nicely the protein, plus the truffle and madeira sauce will emphasis the fruitiness of the wine.
Tart tatin of jonagold apple & vanilla ice cream.
WINE: Vidal-Fleury, Muscat de Beaumes de Venise, France.
REASON: Sweet wine with bright acidity and tropical aromas/flavors, to compliment the sweetness of the dessert and at the same time the refreshing acidity of the wine will refresh and clean yor palate from the overall sweet experiance.
Roasted duck breast, served with orange, turmeric braised chicory and mint sauce.
WINE: Alpha One, Amindeon Greece, blend of 80% Merlot, 20 Tannat 2016 vintage.
Reason: Full bodied wine, with pronounced, yet very ripe tannins, which will integrate naturally with the fattiness of the duck, The wine have refreshing acidity to mirror the orange qualities of the dish, and great complexity to stand up to the turmeric chicory and mint sauce.
Lobster with fennel and green apple, served with green curry sauce & oscietra caviar.
WINE: Chablis Grand Cru”Les Clos” from producer such as Domaine Christian Moreau.
The wine is aged for 9 months in stainless steel and oak barrels (50%/50%) 5% of which new oak.
REASON: The wine have great structure to match the rich sauce, elevated acidity which brings freshness to the dish, and great complexity of aromas/flavors to stand up to the complexity of the dish.
