Pairings Flashcards
Korean Short Ribs pairing/why
New World
if has some spice, a fruit forward, lower alcohol zinfandel (from RRV or something like Ridge {field blend} would cut some of the heat/mirror some of the sweetness of the dish.
with components like ginger or green onions (anything green) a younger Cab Sauv (napa valley floor or mtn site from a cool year like 2011) with some green notes and fresh ripe fruit or carmenere from chile
Old World
aged syrah with its own savory, cured meat, dried herb/spice notes, but more so a pairing if not overly spicy
nero d’avola
pinotage
difference between german and austrian riesling
german - higher acid, lower alcohol (cooler climate) no lees, may have some rs or be sweet
austrian - lees contact, vinified dry, higher alchol, fuller body
Salmon pairing/why
White - richer, lees contact but not over oaked chardonnay e.g kistler chard (nw), balancing weight with weight
high acid, bright italian vermentino cuts the richnes of the fish
Red NW - willamette PN
OW - merlot
caprese salad pairing/why
traditional from campagnia, pair with local. high acid - matching acid with acid in tomatoes, cuts through cheese but is light and won’t over power the lightness of the dish
ow: greco di tufo, fiano di avellino
nw: tablas creek vermentino
red: pinot (village level bourgogne; little to no oak, tomato leaf notes. simple dish, simple wine)
caparone sangiovese paso
a dish with brussel sprouts, artichoke, asparagus or other green things pairing/why
white - nz sauvignon blanc matching green with green/grassy
ow - gruner same reason
muscadet or sercial
red -
roasted lamb with mint sauce pairing/why
classic pairing would be left bank bordeaux
nw equiv - coonawarra cabs* (esp. with minty notes), maipo cabs
rioja
lamb is more delicate than say beef, so a cooler climate or more elegant style (eg aged bordeaux, cool climate cab) would suit. medium reds or bold reds with silky tannins.
syrah. bigger pinot.
sweetbreads pairing/why
in a light butter sauce lighter wine would be better, such as an un oaked chardonnay
if in a cream sauce a richer bodied wine such as white burgundy (1er +) or oaked CA
white truffle risotto
white truffles - barolo/barbaresco; local with local and often these wines will have a truffle note
the tannins will cut the richness
white: meursault to pair richness with richness but less so than a montrachet, can have white button mushroom notes, or an earthiness that would compliment the truffles. francois mikiluski les poruzots
beef cheek ravioli with truffle and gran padano
r - barbaresco riserva . tannins/acid cut richness. local specialty. barbaresco has truffle notes in it. high acid. produttori del barbaresco
rioja
w - montrachet to pair richness with richness, can have white button mushroom notes, or an earthiness that would compliment the truffles. ramonet
macadamia nut crusted lamb chops with asian ratatouille
aged wines like an older n rhone syrah (game with game, ratatouille is cooked down and works better with developed wines) alain graillot crozes hermitage
lamb is more delicate than beef/higher fat cut meats
salad nicoise
(tuna, olives, anchovies, haricots, potatoes. comes from provence)
rose from s france/provence
domaine tempier bandol rose
clos ste magdeleine cassis rose
nw stolpman rose ballard canyon sangio/grenache blend
roasted chicken with summer beans and mustard beurre blanc
w -nikolaihoff gruner veltliner. lees contact, more robust/creamy texture/fullerbody. slight mustard green or lentil note that would compliment the summer beans
r - willamette Pinot, one with more structure (Mcminnville), and some new oak where you’ll still have a bit of green notes from stems/cooler climate . the hint of smoke or toast from partial new oak aging will compliment the caramelized roasted notes of the chicken - domaine serene
Tuna tartare with green apple, jalepeno slaw, candied buddha’s hand vinaigrette
champagne - crisp, citrus and green apple driven style such as a ruinart bdb or louis roederer entry level
riesling kabinett or maybe spatlese to match acid to acid, cut fattiness of tuna but compliment the citrus and apple notes of the dish and play up to the sweetness of the apples/candied buddhas hand but mitigate the spice from the jalepeno - jj prum graacher himmelreich
nz sb if one wants to highlight the jalepeno (astrolabe, serein)
red - gamay?
grilled ribeye chimichurri
nw - Mendoza malbec with bold fruit flavors and sturdy tannins to cut through the meat, that sees a bit off time in new oak (Achvaal Ferrer) as the oak will impart a smoke or toast to compliment the flavors imparted to the rib-eye via grilling. a Malbec from a higher elevation site will also retain acid and minerality
ow - nero d’avola - fruit, bold, spicy
cotes du rhone
Stilton with vanilla poached pears
blue cheese = salty, strong taste cat make wine bitter or hot tasting. balance with truly sweet wines
LBV port - sweet, secondary aromas of walnut, prune, caramel, toffee that can hold up to stilton/other blue cheese
auslese riesling - higher acid balances sweetness
sgn gewurz
oysters
muscadet - domaine de la louvetrie
chablis -
no oak styles, clean mineral, high acid, wines that have a slight salinity or sea spray character
veal
depends on the preparation. if classic viennse schnitzel goes with gruner; delicate flavors are maintained by frying.
veal takes on flavors of sauce
reds that would work = sangiovese, pinot noir, roses
venison
more fruit and ripeness reduce the gaminess of the meat
chateauneuf du pape
valpolicella
chianti
spicy red curry with shrimp
off dry to sweet wine to mitigate spiciness
demi sec vouvray
spatlese/auslese riesling
dry - alsace pg, gewurz
less botrytis affected/concentrated, higher acid sauternes vintages
2010, 2006, 2004, 1992, 1983
treat similar to german spatlese with RS
foods that are spicy, fatty, salty, asian influenced,
pork/pork belly, sweet sauces (bbq)
Barsac - higher limestone content = higher acid wines
younger wines = earlier in the meal
