GBWS Wine101 Session4Notes · 2020. 7. 8. · flavours (Butter Chicken) Tolerant of stronger...
Transcript of GBWS Wine101 Session4Notes · 2020. 7. 8. · flavours (Butter Chicken) Tolerant of stronger...
W i n e 1 0 1 | S e s s i o n 4 : M y s t e r y o f P a i r i n g
OnlineWINE COURSE
Rosé Wines
! Generally made from black grapes! Short skin contact! Can blend red & white grapes! Can be sweet or dry
Basics Of Food & Wine Matching
Don’t be ruled by rules! What are the rules anyway?
We are all different so personal preferences do matter
Food causes more problems than wine
Most wines go pretty much okay with most foods for most people – truth!
Basics Of Food & Wine Matching
The Journey of Wine-Drinking:
Sweet, soft, fruity, juicy white and pink wines
Crisp, fresh, unwooded, fruity white and pink wines
Soft, juicy, slightly sweet, fruity red wines
Dry, rounded, soft, slightly grippy red wines
After that – Free-for all! Oak, tannins, acid, alcohol, age
Basics Of Food & Wine Matching
The Journey of Taste-Tolerance:
Very sensitive to bitterness, acidity, astringency, strong flavours (Butter Chicken)
Tolerant of stronger flavours, can cope with wider range,
some bitterness & astringency (Chicken Tikka Masala)
Very tolerant of all types of strong flavours, spices, heat,
bitterness & astringency (Chicken Vindaloo!)
The Good Guys Of Food & Wine Matching
Wines become: Softer, rounder, fruiter, juicer, sweeter, less tannicBUT careful pairing acidic wines with less acidic foods
Salt Acidity Fatty Foods
Good Pairing Suggestions
Sauvignon Blanc
Seafood, Fish, Lemon Chicken,
Goats Cheese
Chardonnay (Unwooded)
Chicken salads, Creamy pasta,
Mild curry
Chardonnay (Wooded)
Roast chicken, Baked fish,
Steak with creamy sauces
Chenin Blanc
Pork, Chicken, Charcuterie, Duck
MCC
Everything
Good Pairing Suggestions
Shiraz / Pinotage
Game, Smoked meats, Bacon,
Steak with pepper sauce
Think about balance, matching similar flavours, matching contrasting flavours, weight of wine
Pinot Noir
Duck, Lamb, Light game,
Pates or Terrines
Cabernet / Merlot
Steak, Roast beef,
Mushrooms, Lamb
The Bad Guys Of Food & Wine Matching
Wines become: Drier, more acidic, more tannic, more bitter, less soft & fruity, heat/spice becomes accentuated
Sweetness Umami/savoury Spicy Foods
Difficult Pairings
Tomatoes – Can be very acidic, need high acid reds
Asparagus – Can wine make taste metallic, off-dry whites
Eggs
Spicy Asian Food – Off dry Chenin or Riesling
Spicy Indian Food – Beer
Sushi/Nori – Off dry, high acid wine - Riesling
Practice Your Pairings
SaltSalt, Soy sauce
AcidityLemon, lemon juice,
tomato
UmamiMarmite, steamed mushrooms, nori
SweetnessCake, dried fruit,
ice cream
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