Wine Pairing & BEER Flashcards
When evaluating a wine for suitable pairing look at
Wine Structure (Sweet, Tannin, Alcohol, Texture, Acidity), Wine Flavor (fruit vs. nonfruit, earth, oak, serving temp), Taste Elements (sweet, sour, bitter, salt, umami).
When evaluating a dish suitable for pairing what do you look for
Main ingredient, cooking method, sauces, condiments, side dishes, textures (fat, oil, butter).
Should level of intensity match or differ when pairing a wine and food
Match
Interaction of salt with wine
Reduces acidity and increases astringency.
Interaction of animal fats
They soften tannins. Fatty beef, lamb, cheese etc. loves tannins. Tannins love fats and fats love tannins.
Interaction of Sugar
Match intensity. Pair sweet food with sweet wine. A dry wine with sugar becomes bone dry and austere.
Interaction of Spicy heat
Increases taste of alcohol. To avoid pair with a low alcohol wine or something slightly sweeter. Even sparkiling
Comparing and contrast relies on what
Creating a sensory bridge betwwen intensity or flavors or textures or intensity or structure.
With what would you pair with an herb crusted tenderloin
Chianti Classico. The herbs in these two pairings match
With what would you pair goat cheese
Sancerre from the Loire Valley
In using contrast, you could pair a tart Heifenweizen (made out of wheat) beer from Germany with
Burrata
Guinness is low alcohol and light-meaning there is low residual sugar. Color is darker due to roasted barley. A dry Irish Stout. Originates in Ireland. Contains Brewers yeast and hops.
Put with shephard pie, beef stew, fish and chips
Stouts are dark and thick beers. Such as Irish Stout or Porter. Higher alc. 7-8 percent.
Sweets or deserts
Most beers will pair well with pub food
Pizza, Burgers
What are the types of Ales beer
Pale Ale (English/American), India Pale Ale (intense hops slightly higher alcohol). Brown Ale (nutty because it germinates and is then malted, kilned or toasted to dry it out).
Pilsners
Barley based lightly toasted (germinated and dried) Bud Light, Millers,
Beers are categorized by
type of grain, yeast, fermentation style, how they malted which is how they are germinated and dried
Hefenweisen
Made out of wheat and is typically a lighter style. Often add fruit.
Sour beers
Are often fruity. A sour beer is not ususally fermented with traditional yeast but with sacrhrommyacees brettanomyacees or lactobacillus.
Sezanne
Belgium beer uses a Belgium yeast strain. Creates a more rustic farm style ale with spice.
Lager
Lager yeast, european (czech), american, or internatonal, long cool fermentation.
Oatmeal stouts
Creamier
Imperial stouts
Traditionally a Russian stout. Sometimes has a higher level of alc. Often creamy, thick, rich, complex, aged in whiskey or oak barrel. The malt is deeply toasted in kiln and designed for darker beer
Flowery hoppy beers
Pale Ales, IPA’s (more hoppy more bitter more alcohol stronger in alc and flavor, more floral), Lager is less strong (refreshing),
Pilsner and Lagers
Lighter Crisp beer. Little hops.
Amber and Brown Ales are popular
At pubs
IPA’s
Indian food
Lager
Wings spicy foods. Doesn’t compete with the flavor
Milk and dark chocolate pairs well with what dessert wine
Madeira (caramel nuts toffee) or Port
Sherry PX
Raisin, coffee, caramel, dark chocolate
What is sweeter the dessert wine or the dessert
The wine should be sweeter than the dessert or it results in austere bone dry taste.
Does champagne pair well with wedding cake
No
If pairing champagne with any dessert use what sweetness designation
Demi-sec or doux
