Holiday wine and food pairing
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Wine’s long history of accompaniment to food will take on a new meaning as you learn the basics of wine and meal pairing. Impress your friends by discovering the ideal combination for your holiday feast.
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Holiday wine and food pairing
- 3. wine pairing basics according to Jancis Robinson in general terms you can enjoy almost any wine with almost any food we tend to consume food and drink at discrete intervals we rarely find ourselves with a mouth of food and wine mixed up together
- 4. wine pairing guidelines basic rules
- 5. wine pairing guidelines basic rules – a cliché ? white wine with fish & white meat
- 6. wine pairing guidelines basic rules – a cliché ? red wine with meat – beef – lamb – game
- 7. wine pairing guidelines serving rules dry before sweet light before full young before old
- 8. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 9. wine pairing guidelines classic pairings oysters & champagne
- 10. wine pairing guidelines classic pairings caviar & champagne
- 11. wine pairing guidelines classic pairings charcuturie & beaujolais
- 12. wine pairing guidelines classic pairings barbecued ribs & zinfandel
- 13. wine pairing guidelines classic pairings beef stew or game casserole barolo
- 14. wine pairing guidelines classic pairings goat cheese & sancerre
- 15. wine pairing guidelines classic pairings farmhouse cheddar sweet jurançon
- 16. wine pairing guidelines classic pairings foie gras & sauternes
- 17. wine pairing guidelines classic pairings roquefort & sauternes
- 18. wine pairing guidelines classic pairings sole & white burgundy
- 19. wine pairing guidelines classic pairings stilton & vintage port
- 20. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 22. alto-adige region of northern italy
- 23. northern italy
- 24. regional cuisine
- 25. regional cuisine polenta gnocchi saucissons root vegetables mushrooms sauerkraut - crauti streudel cheese – asiago
- 26. sauerkraut & sausage gewurztraminer* gruner veltliner muller-thurgau
- 27. speck teroldego rotaliano* schiava pinot noir cabernet sauvignon
- 28. wine pairing guidelines classic pairing regional pairing body – weight intensity of flavour acidity tannin sweetness
- 29. wine pairing guidelines body- weight body refers wine weight refers to food
- 30. wine pairing guidelines body - weight balance weight of the food body of the wine
- 31. wine pairing guidelines body of wine as a rough guide fullbodied wines are usually high in alcohol over 12.5% alcohol lighter bodied wines are lower in alcohol 11% or lower
- 32. wine pairing guidelines weight of food cooking method employed alters food's weight preserve the weight – steaming a tender fillet of sole
- 33. wine pairing guidelines weight of food cooking method employed alters food's weight – deep-fried sole
- 34. wine pairing guidelines weight of food steam poach boil stir-fry roast grill deep-fry braise & stewing
- 35. wine pairing guidelines body - weight rich robust food with rich robust wine game casserole with a barossa shiraz
- 36. wine pairing guidelines body - weight medium weight food with medium-bodied wine roasted cornish hen with a red burgundy grand cru
- 37. wine pairing guidelines body - weight light food with lightbodied wine poached fish with pinot grigio or muscadet
- 38. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 39. wine pairing guidelines intensity of flavour
- 40. wine pairing guidelines intensity of flavour main exception to the matching of body rule provide a sharp contrast – crisp lightbodied wine cutting through heavy, fatty or rich food
- 41. wine pairing guidelines intensity of flavour wine though light bodied must be intensely flavoured correspondingly assertive in flavour but not heavy usually with fruit aromas and flavours coupled with brisk acidity and an element of sweetness
- 42. wine pairing guidelines intensity of flavour german auslese riesling with fatty meats such as roast goose or duck and wild boar christmas plum pudding with a light and frothy sweet asti
- 43. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 45. wine pairing guidelines sauce citrus juice vinegar reduced white wine
- 46. wine pairing guidelines acidity needs to be equalled or echoed, by the acid level in the wine otherwise the wine will taste flat and dull
- 47. wine pairing guidelines acidity duck a l'orange roasted duck
- 48. wine pairing guidelines acidity the bonus acidity of the wine can heighten the flavours of a subtle simple dish just like adding a spritz of lemon juice - lime veal parmiggiana pad thai
- 49. wine pairing guidelines acidity aligoté melon de bourgogne chablis vinho verde soave
- 50. wine pairing guidelines acidity loire reds cabernet franc pinot noir gamay burgundy pinot noir beaujolais italy – barbera austria - sweigelt
- 51. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 53. wine pairing guidelines tannin found only in red wine essential to red wines specially those that improve with age fundamental to their structure gives characteristic firmness contributes to their complexity
- 54. wine pairing guidelines tannin is responsible for the drying effect in the mouth can be a villain if not properly matched
- 55. wine pairing guidelines tannin it turns nasty with fish, giving fish a metallic taste bitter with salt nasty with eggs many cheeses
- 56. wine pairing guidelines tannin tannic grapes – syrah – cabernet – merlot – nebbiolo – zinfandel – malbec
- 57. wine pairing guidelines tannin less tannic grapes – gamay – pinot noir – dolcetto
- 58. wine pairing guidelines tannin meat is tannin's major ally – rare steak – red meats with a substantial, chewy texture moderates our perception of tannin
- 59. wine pairing guidelines classic pairing regional pairing weight – body intensity of flavour acidity tannin sweetness
- 61. wine pairing guidelines sweetness sweetness = level of residual sugar in the wine how sweet the wine tastes
- 62. wine pairing guidelines sweetness the wine has to be at least as sweet as the food and can be sweeter if the food is sweeter than the wine, the wine will taste thin and tart
- 63. wine pairing guidelines sweetness important point: dry wines conflict with sweet food medium dry and medium sweet wines go well with sweet food
- 64. wine pairing guidelines sweetness not only dessert but sweet savoury food especially when served with a sweet fruit sauce or garnish which would desecrate a dry wine
- 65. holiday food and wine pairing
- 66. holiday food and wine pairing traditional holiday fare full of contradictory flavours turkey & stuffing cranberry sauce sweet potatoes squash brussels sprouts meat pies sweet turnip casserole
- 67. holiday food and wine pairing red or white?
- 68. holiday food and wine pairing
- 69. holiday food and wine pairing traditional holiday fare mix of bland, sweet, fruity and sometimes spicy flavours the sum total makes for a rather rich and heavy meal
- 70. wine pairing guidelines classic pairing regional pairing acidity tannin weight – body sweetness intensity of flavour
- 71. wine pairing guidelines body – weight sweetness rich robust food with rich robust wine
- 72. holiday food and wine pairing body – weight + level of sweetness reds dominating fruit component of the wine pairs well with the rather sweet accompaniments full bodied wine to match somewhat of a robust meal
- 73. holiday food and wine pairing body – weight rich, robust reds duck breast beef filet mignon leg – rack of lamb
- 74. holiday food and wine pairing rich, robust reds super ripe jammy zinfandel australian shiraz merlot
- 75. holiday food and wine pairing rich, robust reds super ripe jammy zinfandel – caymus – peter franus – beringer
- 76. holiday food and wine pairing rich, robust reds australian shiraz – domaine terlato & chapoutier – henschke
- 77. holiday food and wine pairing rich, robust reds full ripe merlots – california • • – lede beringer italy • ricasoli – casalferro
- 78. holiday food and wine pairing body – weight + level of sweetness whites
- 79. wine pairing guidelines body – weight sweetness rich robust food with rich robust wine
- 80. holiday food and wine pairing rich robust, whites aromatic fuller bodied whites riesling* chardonnay* marsanne semillon viognier
- 81. holiday food and wine pairing rich, robust whites riesling alsatian german full body zingy acidity clean fruit flavours
- 82. holiday food and wine pairing rich, robust whites riesling domaine weinbach barmès buecher domaine ostertag leon beyer dr. loosen
- 83. holiday food and wine pairing rich, robust whites chardonnay california • napa – shafer $$S france • • • chablis grand cru $$$ meursault $$$$ montrachet $$$$$ • margaret river australia – wolf blass $
- 84. holiday food and wine pairing rich, robust whites marsanne rich, full-bodied aromatic silky mouth feel rhone, france
- 85. holiday food and wine pairing rich, robust whites sémillon rich, full-bodied aromatic full of character south africa bordeaux, france australia washington
- 86. holiday food and wine pairing rich, robust whites viognier rich, full-bodied seductive notes of white flowers and stone fruit full of character silky mouth feel france • chateau pesquié australia argentina south africa
- 87. wine pairing guidelines classic pairing regional pairing acidity tannin weight – body sweetness intensity of flavour
- 88. wine pairing guidelines intensity of flavour
- 89. wine pairing guidelines intensity of flavour main exception to the matching of body rule provide a sharp contrast – crisp lightbodied wine cutting through heavy, fatty or rich food
- 90. holiday food and wine pairing reds beaujolais not beaujolais nouveau beaujolais-village $ cru du beaujolais $$ • • • • • louis tete j.p. brun fleurie st-amour julienas chenas chiroubles
- 91. holiday food and wine pairing reds beaujolais served slightly chilled fruit driven barely noticeable tannins light body to cut through a rather heavy meal
- 92. holiday food and wine pairing reds pinot noir scented ripeness light - medium bodied smooth tannins
- 93. holiday food and wine pairing reds pinot noir burgundy light refreshing red • • st-aubin côte de nuits-villages new zealand - california medium-bodied
- 94. holiday food and wine pairing reds zweigelt austria refreshing red light-body serve slightly chilled
- 95. the end... thank you happy holidays
- 96. references Pairing wine with food, Linda Johnson-Bell Complete wine selector, Katherine Cole Wine with food, Joanna Simon Pairing food & wine for dummies, John Szabo How to taste, Jancis Robinson The New York Times book of wine, Howard G. Goldberg
- 98. happy holidays
Editor's Notes
- The reason we are here tonight? Give info about wine that perhaps you never thought about or considered when buying wine and this info will help when it comes to buying wine. Do not be afraid... Overhear recently : Grocery store 13% ALCOHOL for only 7.99$ Might as well have a coke...it is always the same, Who made the coke...henri that poured in the syrup... Unlike soda that is PLACELESS, FACELESS and MEANINGLESS, but still enjoyable To limit wine to being only that is such a shame Wine has the ability to connect and transport us to it”s place of origin The Country-the The Province- The valley or mountains- The vineyard and Finally the vine... To the craftmanship of the person who made it: the vintner The culture that surrounds it Wine is the coming together of the earth-man -nature-and grapes... Only when we stop to think about these things can we then find the true meaning of wine and feel all of its glory...
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