Meat and wine

1. MEAT: WHITE or RED

2. WHITE MEATS CHICKEN, TURKEY,
LAMB, VEAL, RABBIT,
DUCK, GOOSE. PORK
(SOME CUTS)
RED MEATS BEEF, PORK (SOME
CUTS)
RED/DARK MEATS GAME

3. TEXTURE
SUCCULENCE
SWEET TENDENCY
SALTINESS/SAVOURINESS
MAIN CHARACTERISTICS OF MEAT

4. RED MEAT TEXTURE: TENDERNESS
DECREASES WITH AGE OF THE CALF
AND DEPENDS ON INFILTRATED FATS,
WATER AND MUSCLE
WHITE MEATS ARE MORE TENDER
THAN RED/DARK MEATS BUT LESS
SUCCULENT
MAIN CHARACTERISTICS OF MEAT

5. SUCCULENCE
DEPENDS ON QUANTITY OF
WATER OR JUICINESS OF MEAT.
VERY IMPORTANT IS THE
COOKING METHOD
MAIN CHARACTERISTICS OF MEAT

6. SWEET TENDENCY
WHITE MEAT IS SWEETER THAN
RED AND DARK MEAT
MAIN CHARACTERISTICS OF MEAT

7. SALTINESS, AROMATICNESS
DEPEND ON THE METHOD OF
COOKING
SALT, BLACK PEPPER, SPICES,
AROMATIC HERBS
MAIN CHARACTERISTICS OF MEAT

8. X
X
X
X
MEAT X
X

9. CLASSIFICATION OF MEATS
1° QUALITY
2° QUALITY
3° QUALITY
QUALITY DEPENDS
ON TENDERNESS,
AGE, MUSCLE
DEVELOPMENT
AND FATS

10. 1st QUALITY
HIGH TENDERNESS, GRILL, ROASTED, BRAISED

11. 2nd QUALITY
MEDIUM TENDERNESS, BOILED, BRAISED, STEWED

12. 3th QUALITY
NO TENDERNESS, LOW VALUE, LONG COOKING

16. COOKING MEAT
BROILED, GRILLED,
BRAISED, BOILED,
FRIED, PANFRIED,
BAKED, STEWED

17. TENDERLOIN
CHATEAUBRIAND, TOURNEDOS, BEEF-STEAK
VERY TENDER

18. TENDERLOIN
1 2 3 4 5
HEAD HEART TAIL
1 = CHATEAUBRIAND
2 = FILLET
3 = TOURNEDOS
4= FILLET “MIGNON”
5= FILLET STROGONOFF – FILLET FOR
BOURGUIGNONNE

19. CHATEAUBRIAND: tender sirloin served with a
reduced sauce made from white wine and shallots,
moistened with demi-glace and mixed with butter,
tarragon, and lemon juice
French writer, politician, diplomat and historian and
food enthusiast.

20. TOURNEDOS ROSSINI: tournedos of beef, pan-fried
in butter, served on a crouton, and topped with a hot
slice of fresh whole foie gras briefly pan-fried at the last
minute.
Created for the composer Gioachino Rossini, truly
knowledgeable gourmet and very good cook.

21. BEEF STROGANOFF is a Russian dish of
sautéed pieces of beef served in a sauce
with sour cream

22. BEEF BOURGUIGNONNE: stew prepared with beef
braised in red wine, traditionally red Burgundy, and
beef broth, generally flavoured with garlic, onions
and a bouquet garni, with pearl onions and
mushrooms added towards the end of cooking.

25. BROIL/GRILL
HIGH TEMPERATURE FORMS AN INVISIBLE CRUST THAT
RETAINS THE INTERNAL JUICES AND GIVES BITTER
TENDENCY (6-7)

26. RED WINE – RUBY RED-GARNET, MODERATELY
TANNIC/TANNIC, WARM IN ALCOHOL, MODERATELY
FRESH, MODERATELY MINERAL, LONG LENGTH
TANNIN AND ALCOHOL TO COMBINE WITH PERCEPTIBLE
SUCCULENCE
RARE

27. 5
PERCEPTILE
8
5
MODERATELY
RARE
6
7

28. T-BONE – WELL DONE
RED WINE – RUBY RED, MODERATELY TANNIC,
MODERATELY WARM, MODERATELY FRESH/FRESH,
MODERATELY MINERAL, LONG LENGTH.
ALCOHOL AND FRESHNESS TO COMBINE WITH
BARELY/MODERATELY SUCCULENCE

29. 4
MODERATELY
5
5
MODERATELY
WELL DONE
LONGER
COOKING
DECREASES
SUCCULENCE
4
5

30. ROAST BEEF
SUCCULENCE, SWEET TENDENCY,
AROMATICNESS, SALTINESS

31. BOILED
MEAT IS BOILED IN HOT WATER, HIGH IN
JUICES AND FLAVOURS/HIGH GREASINESS

32. BOILED BEFF
ROSSO DI MONTALCINO
LAMBRUSCO
ROSE’ SPARKLING
N
Y
Y

33. STEWING
SAUCE CAN BE WHITE OR BROWN
BROWN = RED WINE
WHITE= CREAM OR COGNAC
JUICES DUE TO SAUCE AND WINE. SUCCULENCE, GRESINESS,
AROMATICNESS, SALTINESS, SPICINESS

34. SWEET TENDENCY, SUCCULENCE, ACID
TENDENCY AND SALTINESS, AROMATICNESS
AND SPICENESS
RAW MEAT/TARTARE

35. BEST PAIRING OAKED WHITE.
WHY?

36. WE NEED SMOOTHNESS, BALANCED CRISPNESS,
SALTINESS AND VERY LONG LENGTH (FINISH)
CHARDONNAY OAK AGED

37. HIGH SWEET TENDENCY, LOW FAT, DELICATE MEATY
FLAVOUR, LOW SUCCULENCE
BARBERA/DOLCETTO

38. KOBE/WAGYU: the cow is genetically predisposed to
intense marbling and to producing a high percentage
of unsaturated fat. The meat from such cattle is known
for its marbling characteristics and quality, it is very
expensive.
Different breeding and feeding techniques were used
such as massaging or adding beer or sake to their
feeding regime.

40. INFILTRATED FATS GIVE TENDERNESS,
HIGH GREASINESS AND SAVOURINESS

41. PORK 100% EDIBLE

43. 1st. QUALITY PORK CHOP, CHINE
OF PORK,

44. HAM
RAW HAM, BOILED (COOKED) HAM,
SMOKED HAM

45. BACON

46. SALTINESS, AROMATICNESS, BITTER
TENDENCY

47. LARDO
AROMATICNESS
GREASINESS
SPICINESS
SALTINESS
SWEET TEND.

48. PIG TROTTER
Zampone/Cotechino

49. MODENA COTECHINO

50. STUFFEED PIG TROTTER
RED SPARKLING LAMBRUSCO/BONARDA

51. LAMB
Meat is very tender, with
sweet tendency,
savouriness, greasiness.
Long length

53. LAMB – CARRE’ (BAKED) Pinot Noir from Burgundy
with good structure

54. X X
X
X
WINE
7
6
6
7
6
LAMB – CARRE'
X

55. FRIED LAMB CHOPS same Pinot Noir but younger,
we need acidity

56. GAME
MEAT IS DEFINED DARK AND/OR
BLACK, TYPICAL WILD FLAVOUR
GIVES AROMATICNESS AND
LENGTH

57. GAME MEAT
COOKING IS VERY IMPORTANT. IF MEAT IS
OVERCOOKED THIS WILL DRY IT AND MAY LOSE ITS
SUCCULENCE

58. GAME MEAT & WINE
RED WINE, ROBUST BODY,
TANNIC AND WARM, VERY
SMOOTH AND WITH LONG
LENGTH.

59. X X
X
X
WINE
7
6
6
7
6
GAME
X
7
X

60. FARMYARD ANIMALS
CHICKEN
TURKEY
DUCK
GOOSE
MEAT CAN BE WHITE BUT
WITH GAME FLAVOUR

61. WHITE MEAT / WHITE WINE
WHITE WINE WITH STRUCTURE, FRESHNESS AND
LONG LENGTH

62. KFC … FRIED CHICKEN
CHAMPAGNE
CHARDONNAY fresh, no oak
ZINFANDEL
ROSE’ WINE
N
Y
N
Y

63. DUCK
RED/DARK MEAT
FULL BODIED RED
WINE, TANNIC,
MINERAL, WARM,
LONG LENGTH

64. STEWED DUCK
RED TANNIC, MINERAL, WARM, SMOOTH, VERY LONG
LENGTH.
ROBUST CABERNET/MERLOT, SYRAH, SANGIOVESE,
AGLIANICO.

65. GOOSE
DUCK
LIVER
GREASINESS, SWEET
TENDENCY,AND BITTER
TENDENCY.
VERY PERCEPTIBLE
AROMATICNESS

66. FOIS GRAS & WINE
HIGH SMOOTHNESS, LENGTH, BALANCED MINERALITY
NO TANNINS/NO DRY BUBBLES.
OFF-DRY OR MEDIUM WINE SWEET SERVED CHILLED
MEDIUM SWEET (DEMI-SEC) CHAMPAGNE

67. X
(X)
X
X
WINE
5
7
9
7
FOIS GRAS
X
X

68. MEAT AND WINE
MEAT WITH TOMATO SAUCE
RED, MODERATELY TANNIC AND MODERATELY FRESH,
WARM, WELL BALANCED, FULL BODIED, T.O. LENGTH TO
COMBINE WITH SUCCULENCE, AROMATICNESS AND
LIGHT GREASINESS

69. MEAT AND WINE
BROILED, GRILLED, GRIDDLED, MEAT VERY
FLAVOURED
RED WINE, WARM, MODERATELY TANNIC,
MODERATELY FRESH, MODERATELY SMOOTH, LONG
LENGTH. WINE HAS TO BALANCE SUCCULENCE AND
BITTERNESS

70. WHITE MEAT
AND WINE
ROAST CHICKEN
SMOOTH WHITE,
MEDIUM STRUCTURE,
FRESH, MODERATELY
WARM, LONG LENGTH

71. MEAT AND WINE
SLOW COOKED MEAT OR BRAISED
RED WINE, FULL BODIED, MINERAL, WELL BALANCED
BETWEEN TANNIN AND SMOOTHNESS, INTENSE, COMPLEX
AND WITH LONG LENGTH

72. GAME WITH FETHERS
PHEASANT
PIGEON
QUAILE
PARTRIGE

73. FEATHERED GAME
DEPENDING ON COOKING METHOD,
SUCCULENCE, AROMATICNESS,
SALTINESS … THE BEST RED WINE OF
THE CELLAR … BUT READY TO DRINK

74. MEAT AND WINE
PIGEON
RED WINE, FULL BODIED, FRESH, SMOOTH, INTENSE,
COMPLEX AND WITH LONG LENGTH

75. GAME WITH FUR
HARE
WILD BOAR
DEER / VENISON
ROE DEER

76. MEAT AND WINE
VENISON
RED WINE, FULL BODIED, MATURE WITH VERY LONG
LENGTH, COMPLEX AND ROBUST. SPICY AND
MINERAL