An essay to describe the bond in between food and drinks harmony.

1. There are introduced about certain points about food and wine
harmony like historical influenced in food and wine pairing in
which briefed about the contribution of roman to enhance the taste
of food and about their contribution to pair food and wine
simultaneously.
Haute cuisine are taken on consideration which is also called
classical French cuisine has been taken in brief that about major
role to introduce the world with new innovation which is in
further influenced by three chefs who are Varenne, Carême and
Escoffier.
Regional specialty with wine from the region has been introduced
in which all major and famous food related with wine are
mentioned.
Shortly there are defined about horse d’ oeuvres,
meats,fish,vegetables, salad and sweets with wine and
characterized with little explanation.
At the last, has been considered about rules of compatibility and
certain categorization where wine can be matched completely with
food on base of flavour,texture,colour etc.
According to Hoffman,R(2000), Pairing or matching food with
wine is a relatively new concept in the world.previously little or
no thought was given to this. People used to drink whatever in
their hand with whatever food. But concept was changed when the
romans brought the vine to france and the gouls had cheeses so
was born the first marriage of food and drink and very soon, wine
replaced other drinks like beer and incorporated into French eating
habits.
Although according to Williams,N and Berry,O(2007)Classical
French cuisine (also known as haute cuisine) the symbol of fine
dining in the Western world. Haute cuisine a classical style of
cooking emerged during many centuries in which best was
chronicled by Escoffier. Greater depth of flavour and does not
mean by style that food has been made by expensive ingredients
but it can include simply poached and boiled dishes such as
chicken and offal. Classical presentation of food with table
(silver,gueridon or plated) service. Famous haute cuisine
specialties include... Tournedos Rossini which is
A sauteed beef filet steak served on a circular crouton, then
garnished with a foie gras slice, a truffle slice, and finally, a
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2. Madeira sauce.
and matches well with champagne, pomerol, graves,merlot from
California, fronton etc. Homard a la Parisienne which is Made by
poaching lobsters, then stuffing with a mayonnaise-dressed
vegetable mixture which is topped with lobster meat, it marry with
chardonnay from California, graves, pinot noir etc. Selle de Veau
a la Prince Orloff,The slices of a roasted saddle of veal are coated
with Sauce Soubise, rice, and mushroom puree and it matches
with red wine(cotes de bourg) from france. graves, haut medoc
etc.
Besides this,according to Gillespie,C(2001),François Pierre de la
Varenne, Marie Antoine Carême and Georges Auguste Escoffier
were three chefs from France who introduced houte cuisine with
their own style on time to time and reasonably it was become
Nouvelle cuisine(New cuisine). *********Climatic and
geographical factors have been particularly important to the
amazing variety of france’s regional cuisine: the hot south tends to
favour olive oil, garlic and tomatoes, while the cooler northern
regions prefer cream and butter. Coastal areas specialize in
mussels ,oysters and saltwater fish, those near lakes and rivers
make full use of fresh water fish. French cuisine typified by
certain reasons, most notably Normandy cream, apples and
seafood are the essentials for Norman cuisine. Specialties include
moules a la cream normande(mussels in cream sauce with a dash
of cider) and canard a la rouennaise( duck stuffed with its liver
and served with a red wine sauce),preferably interrupted by true
normand (a glass of calvados)to allow for more courses . in
burgundy, the trinity of the burgundy kitchen is beef ,red wine and
mustard. Boeuf bourguignon( beef marinated and cooked in young
red wine with mushrooms ,onion ,carrots and bacon) is the one of
the best dish from here. Perigord is the southeast region is famous
for its truffles and poultry. In Loire region, rillettes, coq au vin
(chicken cooked in wine ), tarte tatin ( a caramelized upside down
apple pie) are all specialties of this area. In Alsace, a classic dish
of this meaty, teutonic- leaning cuisine is choucroute alsacienne.
As Alsace is known for its varietal wine like Riesling ,pinot noir
etc are famous drinks from here.
In provence, is famous contribution to French cuisine is
bouillabaisse(French traditional fish stew) goes well with
graves,Chablis,Touraine condrieu, hermitage, Châteauneuf du
Pape etc.
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3. In rhone region, the rhone region is divided into northern and
southern areas.it is known for production of wine.In champagne,It
is the most famous region from france which itself produce great
quality of sparkling wine which is popular worldwide.moreover
Cheese and wine are a major part of the cuisine. French cuisine
has evolved extensively over the centuries.
Moreover according to Sloan,D.(2004)Division of foods into
different- different course was influenced by romans as it had well
organized food sources like major crops and herbs and had more
advanced cookery which led to specialization as well as spread
their custom throughout Europe and made him habitual to drink
wine. They divided meals into horse d’ oeuvres, main course and
sweet course. Classical European menu sequence which was
based on logical progression of taste sequences as it was horse
d’oeuvres :- according to Cousins,J.and Lillicrap,D(2006)in the
other word was called appetizers were a selection of salads, fish ,
meats served but nowadays are being served mousses,fruit,
charcuterie etc apart from this wine can be served according to
dish as it is smoked fish then high acid wines and oaked like
burgundy should go with. And any shellfish then bone dry whites
go with. Some more example of wine which goes with fish like
Riesling or loire with trout ,muscadet with sardines. if it is meats
then white wine goes with white meats like chicken,duck,turkey
etc and red wine goes with red meats like beef,lamb etc some red
wine like shiraz ,chateauneuf du pape, gewürztraminer matches
perfectly with this. If it is salad then use fruity, soft low tannin
reds eg. Beaujolais.Cheese which is made by coagulated milk of
cow ,buffalo, goat and sheep has vital role to enhance the taste of
the food. It has five types which is fresh cheese
(cottage,cream,mozzarella,ricotta), soft cheese(bel
paese,brie,camembert, Feta), semi hard cheese (cantal,cheddar,
derby,edam,gouda,Lancashire),hard cheese(parmesan,provolone)
and blu cheese(Danish
blue,dolcelatte,gorgonzola,Roquefort,stilton). hard cheeses
goes with red wine and soft cheeses goes with white wine. There
are some more example are, blue cheese goes well with sweet
wines like tawny ports and Madeira, soft cheeses goes well with
lighter styled wines, fruity wines eg Beaujolais,
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4. Merlot, champagne, sweet sherry and hard cheese goes well with
stronger or sweeter wines eg ports , sauvignon Blanc, Barolo. For
sweets which refers to both hot and cold puddings has needed
dessert wine apart from this, lighter sweets wine Muscats and full
flavours wine like sauternes, tokay are essential for sweets items.
Some more example as Indian desserts like the cottage cheese
based, semi sweet “Sandesh” that is traditional to West Bengal,
which would pair well with a sweet Muscat or even a rich
Semillion.In terms of vegetable, some examples are Avocado
withPinot Grigio , Green peas with Pinot Blanc, Zucchini with
Chenin Blanc, Artichoke with Verdicchio, Broccoli with Riesling,
Green melon with Moscato d’Asti etc
To achieve compatibility and maximize enjoyment in order to
food and wine harmony,There are certain points likely to consider
the guest tastes time of day:-If time of day is morning then
certainly people choose to have breakfast instead of heavy food
like meats, fish etc so time of day matters.
Weather :-it also effects the taste of guest for example if weather
are very hot then people move to have cold and non- spicy food to
avoid hot.
Occasion :-It has important role to taste. for example in any party
and seminar, guest tends to have food reluctantly.
According to Durkan,A and Cousins,J(1995),Wines are
categorized to suit the courses into following categories like
country, vintage, regions, colour and style. The matching of the
flavour of the wine was designed to balance the foods flavour and
body that means to do that one should not overpower the other .
In conclusion , food and wine harmony was introduced firstly by
roman and they gave the world a food course according to food
item as well as spread their custom around the Europe on base of
their culinary art.
Growth of French cuisine affected all European cuisine as it was
come by haute cuisine in which dishes was made standardized and
less expensive as well as it was influenced by chef
Escoffier,careme and varenne.
Regional specialty of France has shown their culinary art as
almost all region of France are famous either for food or wine or
in both.
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5. Horse d’ oeuvres , meats,fish, vegetables, salad, sweets are all
matched with wine and defined scientifically that which wine goes
with which food.
There are certain points like time of day, weather and occasion
has put important role to enhance the guest tastes and categorized
wine into different criteria like country, vintage, colour,regions
and style to match the food with flaour and colour.

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REFERENCES
Williams,N and Berry,O(2007) France Lonely Planet.
Gillespie,C(2001) European Gastronomy into The 21st
Century
.Butterworth-Heinemann.
Hoffman,R(2000) Pairing Wine with Food .Windsor:Rayve
Productions.
Cousins,J and Lillicrap,D(2006) Food and Beverage Service
.London:Book Power.
Sloan,D(2004)Culinary Taste .Burlington:Elsevier Butterworth-
Heinemann.
Durkan,A and Cousins,J(1995) The Beverage Book. Hodder&
Stoughton.

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NAME- SANDEEP KUMAR GUPTA
MATRICULATION NO.
09017043
MODULE NO.
TSM08805
STUDY OF FOOD AND WINE
IIHM-KOLKATA