IIHM

“FOOD WITHOUT WINE IS A CORPSE,
WINE WITHOUT FOOD IS A GHOST,
UNITED AND WELL MATCHED THEY
ARE AS BODY AND SOUL,
LIVING PARTNERS”
ANDRE SIMONE
(book, The History of the Wine Trade in England from
Roman Times to the End of the 17th Century)

.
• In many cultures, wine has had a long history of being at the dinner
table.
•The modern art of food pairings is relatively recent, French habits
• In restaurants, wine waiters are often present to make food pairing
recommendations for the guest.
• The main concept behind pairings
- is that certain elements (such as texture and
flavour) in both food and wine react differently
to each other and finding the right combination
of these elements will make the entire dining
experience more enjoyable.
FOOD AND WINE MATCHING

•THE ROMANS BROUGHT THE VINE
•TO FRANCE AND THE FRENCH WERE
•FAMOUS FOR CHEESES SO THE
• FIRST MARRIAGE OF FOOD AND DRINK WAS BORN !
• WINE REPLACED OTHER DRINKS, EG BEERS AND WAS
INCORPORATED INTO FRENCH EATING HABITS.
•1600’S SAW DEVELOPMENT OF
•FORTIFIED WINES, ENGLAND IMPORTED
• SHERRY,PORT ,MADEIRA AND WHITE
• GERMAN WINE AND FRENCH RED.
•SHERRY WAS ESTABLISHED AS AN
•APERITIF AND PORT AT THE END OF A MEAL.

a perspective of pairing:
•WINES BEGAN TO BE CATEGORISED TO SUIT COURSES
OF THE FRENCH CLASSICAL MENU AND TO COMPLEMENT
FOOD OF A REGION.
•Eg COUNTRIES
• VINTAGE
• REGIONS
• COLOUR
• STYLE
•---------------------------------------------------------------------------------------
• THE MATCHING OF THE FLAVOUR OF THE WINE WAS DESIGNED TO
BALANCE THE FOODS FLAVOUR AND BODY.
THE ONE SHOULD NOT OVERPOWER THE OTHER

BASIC CONSIDERATIONS ( Scientific perception)
•ANALYSE COMPONENT ELEMENTS OF BOTH
•MATCH THE WEIGHT/ RICHNESS OF FOOD TO WINE
•MATCH THE FLAVOUR INTENSITY OF THE FOOD
AND THE FLAVOUR INTENSITY OF THE WINE
•MATCH ACIDIC FOODS WITH HIGH-ACID WINES
•MATCH SWEET FOODS WITH SWEET WINE
•CONSIDER COOKING METHODS eg FRIED FOODS
CONTAIN MORE FAT AND NEED ACIDIC WINE

WINE HARMONY ( notional, imaginery, construct of our mind perception)
THIS IS PLANNED TO ACHEIVE COMPATIBLITY AND MAXIMISE
ENJOYMENT AND TRANSFORM THE MOST BASIC MEAL.
•CONSIDER YOUR GUEST TASTES;
TIME OF DAY
WEATHER
OCCASION
THEME OF EVENT
• SOME FOODS KILL WINE SO CARE IS
•NEEDED OR AVOID IT COMPLETELY
eg CURRIES , PEPPERS, CHILLIES.VINEGARY
FOODS, CHOCOLATE, EGGS, OILY FISH,HOT
SPICY FOODS,SALTY FOOD control the
overall delicate elements of the wine

•BALANCE THE WEIGHT, FLAVOURS, RICHNESS OF BOTH
•DRY WHITES CAN TASTE SOUR WITH DESSERTS
•WINES WITH HIGH ACIDITY GO BEST WITH RICH
FATTY DISHES
•HIGH TANNIN WINES EG CABERNET SAUVIGNON
SHOULD BE COMBINED WITH FOODS
RICH IN PROTEINS
AND CHEWY MEATS
• AVOID HIGH TANNINS WITH SALTY DISHES
•AND FISH, USE SWEET OR HIGH ACID WINES
•AVOID OVER OAKY WHITES WITH FISH
•MODERN CUISINE STYLES NEED STRONGER
•ROBUST WINES eg Fusion cuisine

Lighter whites
Pinot gris, , Sauvignon blanc,
Chablis, and sparkling wines,
Medium to heavy whites
Oaked Sauvignon blanc,
White Bordeaux ( ),
White Burgundy, Rhone whites (
and New World Chardonnay
Lighter reds
, some Pinot noir
Medium reds
,
Rioja, , some Pinot noir
Heavier reds

APERITIFS
PURPOSE,SOCIAL ICE BREAKER,NOT TOO
ALCOHOLIC eg CRISP DRY WHITE WINE eg
MUSCADET WITH HIGH ACIDITY OR
DRY SHERRY,MADEIRA,GIN AND TONIC,
DRY CHAMPAGNE (celebration drink)
SEQUENCE OF WINES
DRY BEFORE SWEET
WHITE BEFORE RED
YOUNG BEFORE OLD
CHEAPER FIRST

TRADITIONAL RULES
•WHITE WINES WITH WHITE MEATS
BECAUSE LESS STRONG, NO TANNINS
•REDS WITH RED MEATS BECAUSE FULLER BODIED AND
TANNIN HELP CUT THROUGH FAT CONTENT.PROTEINS IN
MEAT SOFTEN TANNINS MAKE TASTE WINE FRUITIER
TANNINS REACT WITH PHOSPHATES IN FISH
MAKE IT METALLIC
•DESSERTS NEED A SWEET WINE. (dry wines taste acid)
MORE NEUTRAL WINES eg SOAVE/ PINOT GRIGIO WITH
DELICATE FOODS

FIRST COURSE
NOT ESSENTIAL..AVOID IT WITH STRONG
STRONG VINEGARY FOODS/ DRESSINGS.
CONSIDER WINE TO FOLLOW
THIN SOUPS...MEDIUM DRY SHERRY
SMOKED FISH...HIGH ACID WINES
AND OAKED
WINES REASONABLY STRONG
PATES...RICH,GAME DRY HIGH
ACIDITY OR SWEET WINES
SHELLFISH...BONE DRY WHITES
GO WITH
EG CHABLIS/MUSCADET/SAUVIGNON
BLANC/ PINOT GRIGIO
SALTINESS IN THE FISH.
IMPORTANT TO CONSIDER
THE SAUCES EG chardonnay is
rich and buttery, goes well with creamy sauces

FRESH WATER FISH MORE DELICATE,
BEST WITH REISLINGS, CHINON BLANC ,
SAUVIGNON BLANC (good with prawns,
mussels)
SEA FISH HAS MORE FAT EG SALMON ..
NEEDS STRONGER WINE eg
BURGUNDY/ALSACE
.
TROUT ( LIGHTER FISH) eg
REISLING/LOIRE
SARDINES. ( OILY) eg MUSCADET
LIGHT RED WINE WITH FISH…TUNA,
SWORDFISH (PINOT NOIR)

MEAT
CONSIDER COOKING METHODS
STUFFINGS HERBS ETC.
WHITE MEAT..CHICKEN,PORK TURKEY VEAL. SHOULD NOT
OVERPOWER.
STRONG MEAT NEEDS FORCEFUL WINE BEEF AND LAMB MOST
DISTINCTIVE FLAVOURS GOOD WITH CLARET, FULL BODIED
REDS EG SHIRAZ ,CHATEAUNEUF DU PAPE
LIGHTER MEATS..FRUITY WINES EG BEAUJOLAIS
SPICY FLAVOURS (PEPPER, CLOVES) NEED
SPICY, JUICY FRUIT WINE EG GEWURZTRAMINER
NEW ZEALAND SAUVINGNON BLANC

COLD MEATS HAVE MORE ACIDITY
REGIONAL DISHES PARTNER THEIR WINES
CASSEROLES/STEWS NEED FULL BODIED REDS
DUCK AND GOOSE NEED STRONG ASSERTIVE
HIGH
ACIDITY WINE/WHITE EG BURGUNDIES
PINOT NOIR /CHIANTI
SIMPLE PIZZAS GO WELL WITH SOFT FRUITY
REDS
EG BARBERA, ZINFANDEL
VEGETARIAN PIZZA WITH CHIANTI

SALADS
USE FRUITY ,SOFT LOW TANNIN
REDS eg BEAUJOLAIS
AVOID VINEGARY DRESSINGS
OR SOFT WHITES
BARBECUED FOODS…FRUITY
WINES/SPICY/ SMOKY eg SHIRAZ
AND ZINFANDEL
CAJUN FOODS …ZINFANDEL
(FRUIT AND ROBUST)

WINE WITH INDIAN FOOD
The Indian palate often wants a wine
that is mineral and acidic, which adds to
the spices and brings them out.
The western palate tends to prefer
combinations of flavour.
Creamy wines coat the palate
.
Buttery whites combines with the
flavours of Indian food quite well.
Something to calm down the spice: go
for something sweet such as Pinot Gris
or Riesling or Gewürztraminer that have
some residual sugar.

Qupe Roussanne 2005 Central
Coast, California
Really intense, nutty and broad
with notes of vanilla and toast.
Thick textured and bold –
a bit oily even? Viscous,
rich and structured.
This was a magical match
with Mallayetti Kachipeu,
a curry leaf and tarragon
infused lobster rillet.
The intensity and oiliness
of the wine made for a
brilliant, synergistic combination.

Muddy Water Pinot Noir 2006
Waipara, New Zealand
Cherry and berry fruit nose with
some herbiness. Bright but intense,
with some attractive meaty depth
on the palate. Fruit driven and
nicely balanced with good acidity
and texture.
Served with Tandoor Paneer, a
Tandoori grilled Indian cottage
cheese, which is wild, smoky
and spicy: the Pinot is a bit
overwhelmed but with its rich
texture works well. A solid match.

SWEETS AND PUDDINGS
MUST SERVE A SWEET WINE
LIGHTER SWEETS WINES FROM THE NEW WORLD EG
MUSCATS. OR FULL FLAVOURS FROM OLD WORLD
..SAUTERNES FROM FRANCE, TOKAY FROM HUNGARY
ICE CREAM NEEDS FULL BODIED DRY CHAMPAGNE ,
DRY CHAMPAGNES GOOD FOR CREAMY SWEETS
FRESH FRUITS..MADEIRA OR SWEET OR FLORAL WINE
CHOCOLATE GOOD WITH RED WINE, ASTI
SPUMANTE, BANYUL , PORT
HEAVY PUDDINGS...MADEIRA, TOKAY, SAUTERNES

CHEESES
CLASSIFIED BY TEXTURE AND RIND
REDS WITH HARD CHEESES (more tannins the wine can have)
WHITES WITH SOFT CHEESES
WINE AND CHEESE OF A REGION – regional connection
Goats' cheese and feta are examples of young, white
cheeses that are generally best suited to crisp dry whites,
with Sauvignon Blanc providing a great starting point.
BLUE CHEESES go well with sweet wines
Tawny ports, Madeira, Sauternes
SOFT CHEESES eg Brie, Camembert
lighter styled wines, fruity wines eg
Beaujolais, Merlot, champagne,
sweet sherry

CREAM CHEESE (NO RIND) CREME
FRAICHE, MOZZARELA
LIGHT CRISP WHITE OR ROSE OR FRESH
RED EG BEAUJOLAIS
MATURE CHEESES
GO BETTER WITH STRONGER OR SWEETER
WINES WITH MORE FLAVOUR
eg PORTS , SAUVIGNON BLANC, BAROLO,
BURGUNDY, BORDEAUX
Creamy pasta sauces
To offset creamy sauces (eg carbonara or fettucine
alfredo) think Soave, Bianco di Custoza, Pinot Bianco,
Sicilian whites and lighter Chardonnay or Chardonnay
blends.
With baby vegetables (primavera) or herbs (verdura): try
a crisper Italian whites such as Falanghina, Vermentino
or Arneis. Or a Loire Sauvignon Blanc.

Idyllic set menu of foods and wines
Chilled Heidsieck blue top Champagne
Accompanied with Dry and light in nature complimenting the light and fresh taste.
Rosettes of smoked salmon nestled in dil flavoured cream on cucumber
***
Chilled Chardonay or Pinot Grigio
This light wine will match the weight of the light soufflé; crisp freshness of the wine will complement the prawn’s
tanginess; flavours and balanced and not overpowering.
Accompanied with
King Prawn soufflé
***
Hardy’s Shiraz Cabernet Sauvignon
Accompanied with Heavy bodied wine supporting robust flavours of the beef and mustard and roasted veg. Beef proteins
reducing tannic flavour
Beef Wellington and Roasted Root Vegetables
***
Gewurztraminer
Accompanied with Syrup sweet wine pairing a equally as sweet dessert creating the perfect harmony and reducing the
wines sickliness
Sticky Apricot Cheesecake and Vanilla Pod Ice cream
***
Taylors Port
Accompanied with Strong digestif accompanying strong and soft cheeses. Aiding the stomach digest and nicely finishing
the menu.
A selection of Scottish and French cheeses and oatcakes and accompaniments.

COFFEE
DIGESTIF
HEAVIER DRINKS THAN APERITIFS AND MORE ALCOHOLIC
Purpose is to settle the stomach
LIQUEURS; single herb eg Crème de menthe or multi herb
eg Benedictine
FORTIFIED WINES eg PORT, OLD SHERRY
SPIRITS ,GOOD QUALITY ,MATURE STYLES
COGNAC XO, MALTS, ARMAGNAC

FURTHER READING;
EXPLORING THE WORLD OF WINES AND SPIRITS, C.FIELDON (2012)
EUROPEAN GASTRONOMY. W . BODE
THE STUDENTS GUIDE TO FOOD AND DRINK,
J COUSINS AND A DURKAN
EUROPEAN GASTRONOMY INTO THE 21ST CENTURY, C . GILLESPIE
WWW.WINEANORAK.COM
FOOD AND WINE PAIRING: A SENSORY EXPERIENCE
J.R. HARRINGTON
WINE AND FOOD, J. FISHER