Wine matching FOOOOOOD

1. Wine
Matching Czarina Santos Moran
Grade 10- justice

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Food
• is the process of pairing food dishes
with wine to enhance the dining
experience

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Food
• The main concept behind pairings is
that certain elements in both food and
wine interact with each other.

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• However, taste and enjoyment are
very subjective.

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Food
• Food and wine experts believe that
most basic element of food and wine
pairing is understanding the balance
between the weight of food and wine.

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Food
• Heavy robust wine like Cabernet
Sauvignon can overwhelm a light
delicate dish like a quiche.

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Food
• Light bodied Pinot Grigio would be
similarly overwhelmed by a hearty
stew.

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• Many wine drinkers select wines based on
instinct, the mood of the meal or simply
the desire to drink particular wine at the
moment they desire to eat particular meal.

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Food

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Food

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Food
A few practical guidelinesA few practical guidelines
– Pair wines and food of similar intensity
- Spicy, chilli food is made hotter by high alcohol and
tannic, dry red wines.
- Spicy, chilli food is neutralised by fruity and or sweet wine.
- If you are serving sweet wine with dessert make sure that the
dessert is not sweeter than the wine, otherwise the wine will be
flattened.
- If you have a low quality, slightly bitter red wine, serving it with
tangy, bitter foods will bring out the fruitiness.

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Food
Flavour intensity comparison
• Intensity of flavours in both food and
wine must be compatible to avoid the
overpowering effect
• Wasteful to pair a hefty, powerful
vintage port with delicate salmon
sashimi
• Dry Riesling with lightly cooked
Japanese items particularly tempura
is very compatible.
• Full bodied Aussie Shiraz with
braised or stew meat dishes

13. Matching
Food
Textural considerations
• Some foods are more textural than
flavour driven (Offal such as tripe
and brains)
• Strawberries for sweet, juicy
succulence more so than the
unmistakable strawberry flavour
• Sometimes food texture is used to
disguise a lack of real flavours
(cornflakes)
• Wine texture – tannins, bubbles.
• Texture combination – champagne
and oysters.