Wine Pairings Flashcards
Picpoul pairs with what?
It has high acid and pairs with seafood, shellfish, sushi and fried appetizers like fried calamari.
Picpoul characteristics?
High acid, distinct saline note, green apple,citrus blossom, lemon, thyme
Pinot noir wine pairing?
High 4/5 acidity and low tannin.
Pinot noir is made for duck, chicken , pork and mushrooms.
Tastes = cherry, raspberry, clove, mushroom and vanilla
Monastrell?
smoked meats and barbecue where the wine’s peppery and gamey flavours seem to vanish, revealing black fruits and chocolate.
Flavours = blackberry, black pepper, cocoa, tobacco, roasted meats
Marsanne?
low in acid.
Waxy wine.
Perfect with Thai or Vietnamese?
Flavours = quince, mandarin, apricot, acacia, beeswax
Malbec?
Barbecue and lean meats
Also goodwith melted blue cheese
Flavours = Red plum, blackberry, vanilla, sweet tobacco, cocoa
Lambrusco?
Pizza, Lasagne, prosciutto si parma
Flavours = Strawberry, Blackberry, Rhubarb, Hibiscus, potting soil
Gruner Veltliner
High in acid
lean and herbaceous, peppery wines with high acid
perfect with light meats and seafood as tarragon chicken and sashimi
Flavours = yellow apple, pear, asparagus, white pepper, flint
Grenache?
medium tannin 3/5
full flavoured red wines and deep ruby tinted rose.
Key grape for Chateaneuf de pape and the rhône/gsm blend
Perfect with roasted meats vegetables that include cumin, all spice and asian five spice
Flavours : stewed strawberry, grilled plum, leather, dried herbs, blood orange
Fiano (di Avellino)?
Medium acid 3/5
Waxy white
Gavi ( Cortese de Gavi) ?
High acid 4/5
Chenin Blanc?
Very high acid
Pair with Thai or Vietnamese
Flavours : Quince, yellow apple, pear, chamomile and honey
Chardonnay?
Medium acid 3/5
Perfect with lobster, buttered popcorn
Flavours : yellow apple, starfruit, pineapple, vanilla, butter
Pinot noir?
Turkey with cranberry sauce
Zinfandel? (Primitivo)
Barbecue Pork
Sauvignon Blanc?
Cucumber Salad
Savatiano (Sav-vah-tee-ahno)
Low acid 2/5
Unique white with subtle pine flavours.
Rich and full bodied similar to chardonnay.
Perfect with heavily marinated meats from Mexican, Caribbean, and polynesian cuisines.
Flavours: green apple, honey dew, lime zest, lemon curd
Durif?
Braised meats, stews, Bbq, casseroles, roast beef
Flavours: Spicy, plummy robust dark red tannin wine
Rhône/GSM Blend?
Mediterranean spices including red pepper, sage, rosemary and olives.
Flavours: Raspberry, Blackberry, rosemary, baking spice, lavender
Nebbiolo?
Creamy cheese dishes with high fat content to counteract the wines high tannin.
Truffle risotto, butternut ravioli p
Acidity 5/5
Tannin 5/5
Flavours: cherry, rose, leather, anise, clay pot
Montepulciano?
Sausages, smoked andouille, sweet fennel salsiccia
Acidity 4/5
Tannin 4/5
Flavours: Red plum, blackberry, dried thyme, baking spice, mesquite
Verdicchio?
trebbiano si lugana
great apertif wine
great with marcona almonds
prosciutto, quince, savory tarts and soufflés
Flavours: peach, lemon curd, almond skin, oily, saline
vermentino?
high acid 4/5
from sardinia and tuscany
secret sauce in provence rose
pairs with grilled light meats, dishes with green and herbal flavours
flavours: lime, grapefruit, green apple, almond, daffodil
Best pairing for Prosecco?
Antipasto, cured meats and almonds. Great with spicy Asian food.
Green apple, honeydew, pear, lager, cream
Best pairing for Prosecco?
Antipasto, cured meats and almonds. Great with spicy Asian food.
Green apple, honeydew, pear, lager, cream
Wine that tastes like cotton candy?
Schiava is kind of like breathing in a bouquet of roses while getting a massage from Strawberry Shortcake. Shockingly, this wine hasn’t been on the radar for years because it’s so feminine, elegant, and light.
Schiava Taste Profile
Schiava is a light-bodied red wine (like Pinot Noir) with aromas of cotton candy, strawberry, bubblegum, and lemonhead candy. The wine is delicate and light in color. On the palate, the flavors are quite subtle and producers in Alto Adige will often make a dry style as to not overwhelm the palate with sweetness, which is already provided by the aromas. The alcohol levels are slightly lighter (~12% ABV) because the grape grows predominantly in a cooler climate.
Should a wine be more or less acidic than the food?
More
Should a wine be more or less sweeter than the food?
More
Should a wine have the same or different flavor intensity as the food?
Same
What does red wine pair best with?
Red wines pair best with bold flavored meats (e.g. red meat).
What does white wine pair best with?
White wines pair best with light-intensity meats (e.g. fish or chicken).
What wines are best paired with fat?
Bitter wines (red wines)
Is it better to match wine with sauce or meat?
It is better to match the wine with the sauce than with the meat
What wines make the best contrast pairings?
More often than not, White, Sparkling and Rosé wines create contrasting pairings.
What wine makes the best congruent pairings?
More often than not, Red wines will create congruent pairings.
What is a contrasting pairing?
A contrasting pairing creates balance by contrasting tastes and flavors.
What is a congruent pairing?
A congruent pairing creates balance by amplifying shared flavor compounds.
Red wines have more?
Flavour
Bitterness
White wines have more?
Flavour
Acidity
Sweet wines have more what?
Flavour
Sweet wines have more sweetness.
Pinot noir matches what flavours best?
Earthy
Recipes made with earthy ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth
Dolchetto pairs best with what flavours?
Earthy
Recipes made with earthy ingredients like mushrooms and truffles taste great with reds like Pinot Noir and Dolcetto, which are light-bodied but full of savory depth
Chardonnay pairs best with what flavours?
Chicken
Chardonnay: Great with fatty fish or fish in a rich sauce
Silky whites—like Chardonnays from California, Chile, or Australia—are delicious with fish like salmon or any kind of seafood in a rich sauce.
Champagne pairs best with what flavours?
Champagne: Perfect with anything salty
Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods, like crispy udon noodles with nori salt.
Cabernet Sauvignon pairs best with what flavours?
Cabrnet Sauvignon: Fabulous with juicy red meat
California Cabernet, Bordeaux, and Bordeaux-style blends are terrific with steaks and dishes like lamb chops with frizzled herbs. The firm tannins in these wines refresh the palate after each bite
Sauvignon Blanc paid best with what flavours?
Sauvignon Blanc: Goes with tart dressings and sauces
Tangy foods—like scallops with grapefruit-onion salad—won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde, from Portugal and Verdejo from Spain
Dry Rose pairs best with what flavours?
Dry Rosé: For rich, cheesy dishes
Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit character of red. For an indulgent cheese dish, try these Triple-Decker Baked Italian Cheese Sandwiches.
Pinot grigio pairs best with what flavours?
Pinot Grigio: Pairs with light fish dishes
Light seafood dishes, like seafood tostada bites, seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.
Malbec pairs best with what flavours?
Malbec: Holds up to sweet-spicy barbecue sauces
Malbec, Shiraz, and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces, like these chicken drumsticks with spicy-sweet barbecue sauce.
Moscato pairs best with what flavours?
Moscato d’Asti: Loves fruit desserts
Moderately sweet sparkling wines such as Moscato d’Asti, demi-sec Champagne and Asti Spumante, help emphasize the fruit in the dessert, rather than the sugar. Try it with these honeyed fig crostatas.
Syrah pairs best with what flavours?
Syrah: For highly spiced dishes
When a meat is heavily seasoned—like cumin-spiced burgers with harissa mayo—look for a red wine with lots of spicy notes. Syrah from Washington, Cabernet Franc from France, and Xinomavro from Greece are all good choices.
Gruner pairs best with what flavours?
Grüner Veltliner: Pairs with fresh
Austrian Grüner Veltliner’s citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish, like zucchini linguine with herbs. Other go-to grapes in a similar style include Albariño from Spain and Vermentino from Italy.
Zinfandel pairs best with what flavours?
Zinfandel: For pâtés, mousses and terrines
If you can use the same adjectives to describe a wine and a dish, pairing them will often work. For instance, the words rustic and rich describe Zinfandel, Italy’s Nero d’Avola, and Spain’s Monastrell as well as creamy chicken-liver mousse
Off dry riesling pairs best with what flavours?
Off-Dry Riesling: Pairs with sweet & spicy dishes
The slight sweetness of many Rieslings, Gewürztraminers and Vouvrays helps tame the heat of spicy Asian and Indian dishes, like this Thai green salad with duck cracklings.
Rose champagne pairs best with what flavours?
Rosé Champagne: Great with dinner, not just hors d’oeuvres
Rosé sparkling wines, such as rosé Champagne, cava and sparkling wine from California, have the depth of flavor and richness to go with a wide range of main courses, like beet risotto.
Old world wines pair best with what dishes?
Old world dishes
The flavors of food and wines that have grown up together over the centuries—Tuscan recipes and Tuscan wines, for instance—are almost always a natural fit. This pappardelle with veal ragù pairs well with a medium-bodied Chianti, for example.
