Food & Wine Pairing Flashcards
What is the rule of weight?
Weight of the wine matches weight of the food. ex. light white fish with light white wine unoaked
What is the rule of flavor?
Wine flavors may echo the food flavors. ex. grilled meats with smoky SA cab. Asparagus with NZ Sauv Blanc
What is the rule of acidity?
Acidity counterbalances sweetness and fat- cleanses the palate when paired with dishes high in fat and sweetness. Ex. Saul blanc with mussles and oysters, rieslings with asian foods, sherry with salted foods such as nuts
What is the rule of complexity?
Match complex wine with simple foods and simple wines with complex foods. Ex. Roast beef with aged top quality reds. Spicy asian cuisine with riesling or a rose.
What is the rule of region?
Particular wine and foods produced in the same region make for classic pairings- ex. goat’s cheese with sancerre, salmon with oregon pinot noir, duck with a red burgundy
Why is riesling good with spicy foods?
Because alcohol accentuates heat- riesling is low alcohol
Why would you serve a dry white wine with an acidic salad?
Because a sweet white wine would accentuate the acidity
What is the rule of sweetness?
Sweetness of the wine must be at least as sweet as the food
Why would you pair steak and barolo?
Because fat,protein and salt reduce perception of tannins
