Food and Wine Harmony

 

Food & Wine Harmony 

 

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Foo Food d & Win Wine eH Harm armony ony is an art of mat matchi ching ng foo food dd dish ishes es with with p prop roper er win wines es to enhance the dining experience. This is one of the most difficult jobs for sommeliers to match perfect wine with a particular food. Most of the wine critics believe that the most basic characteristic of pairing food and wine understands the balance between the weight weight,, flavour , and texture of food and wine, rather than following set rules. • The con concep ceptt behi behind nd mat matchi ching ng is ttha hatt s some ome ele elemen ments ts of foo food da and nd win wine e reacts opposite to each other and by balancing the elements will make the dining experience more enjoyable. •

For exampl example, e, spe specif cific ic win wine e goes goes with with p part articu icular lar cui cuisin sine e or or food food and white wine with white meat and red wine with red meat.

Introduction

 

• It is sai said d that that,, th the ec cult ulture ure of drinkin drinking g wine wine wit with h food food is fir first st found in Italy. They rarely dine without wine. Italians used to drink local wines with their cuisine, but the impact of this culture clearly seen on France. French peoples very much influenced by food and wine pairing, as France is been known for their best quality grapes and wines production. They categorized the wine according to their of French Menu, for example, whitecourses wine from Alsace classical region match with fish preparations and red wine from Bordeaux region pair with red meat. There are few set rules like traditional rule, scientific rule, and sensory experience, to pair wine with food to enhance the dining experience andat the same time to ease the complicacy of pairing food and wine. Traditional rule of pairing food and wine is i s very simple and had highly followed by most of the sommeliers in past few years. As the name says traditional rule, it is

History

sim le and and old old.. For For exa exam m le whit white e win wine e ser serve ved d chi chilllled ed

 

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Ma Matc tch h a sim simple ple wine wine w with ith a simp simple le dish dish and and compl complex ex wines wines with with more complex foods. Ma Make ke sur sure e that that y you ou sta start rt w wit ith h light lightes estt wine wine,, and and alwa always ys ser serve ve a whit white e before red, a dry wine before a sweet one, and a young wine before and old one.

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Cons Conside iderr the the te text xtur ure e of both both the the w win ine e and and the the dish dish and and mak make e sure sure that the wine matches the way the dish di sh has been cooked as well as any sauce that is served with it.

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Pay carefu carefull co consid nsidera eratio tion n to to the the a arom romas as and tastes tastes of both both the the wine and the dish.

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A per perfe fect ct harm harmon ony y is not not alwa always ys foun found d in in goo good d pro produ duct cts. s.

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The The mo most st iimp mpor orta tant nt thi thing ng is is to be inn innov ovat ative ive and and to tr try, y, tes test, t, experiment and discuss.

• Food and Wine pairing Guidelines

 

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Keep Kee p flavors fl avors in balance.

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Mat Match ch mild mild foods foods with with mild mild wines. wines. Match Match big, big, fla flavor vorful ful foods foods with with big, big, flav flavorf orful ul wine wines. s. (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.)

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Sim Simila ilarly rly you genera generally lly want want to match match the the rich richnes ness s of the food food and and the the richn richness ess of the the wine. (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)

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.Match Acids with Aci ds

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If y you ou'r 're e eati eating ng a di dish sh wit with h a str stron ong g acid acidic ic con conte tent nt (such as Shrimp with Lemon or Pasta with Tomato Sauce) pair it with an acidic wine that can keep up with the acids in the food.

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Wine and and Strong Stro ng Spices Spic es Str Strong ong spices spices,, such such as hot chili chili pepper peppers s iin n some some Chines Chinese e or or IIndi ndian an food, food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself  such as an off-dry Gewurtztraminer or Riesling. When In Dou Doubt bt.. .... Rem Rememb ember er that that ffood oods s gene general rally ly go best best with with the wines wines they they grew grew up with. with. So if you're eating Italian food, think about having an Italian wine. This isn't a requirement, but often helps simplify the decision.

 

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Gewurztraminer:  It literally means “spicy grapes” in German, is a preferred wine Gewurztraminer: It served with Indian cuisine, especially food rich in herbs, masalas or seasonings, ginger and cardamom. As noted above, the mildly sweet note in this German wine helps compliment the spicy food.

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Riesling: These are often fruity wines, flavored with apples, plums, peaches that have high acidic content, and are mildly sweet along with being tart. Hence, Riesling is the perfect pairing to heavy and rich Indian cuisine.

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Rose:  These wines are pretty dry, compared to the ones described above, and has Rose: These the complexity and weight of a red wine as well as the acidity of a lighter white wine. Hence it goes great with heavy meat dishes, like lamb or beef.

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Champagne: Sparkling Champagne:  Sparkling wines, like Champagne can be paired with several types of Indian dishes, including vegetarian. If you have a rich & creamy curry, or something heavy like paneer and potatoes, Champagne goes well with it, as it offers a nice change-of-taste due to its bubbly acidic texture.

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Pinot Noir: One of the favorites among Red Wines, Pinot Noir is a safe and appealing choice of wine with Indian food. Mainly available in fruity flavors, this red wine is smoother and silkier in texture compared to other high-tannin wines. It is also a wine that goes well with all types of dishes, whether spicy or tangy, chicken, seafood or veggies or cheese, and is also a great wine to serve to someone who’s new to the world of wines.

Pairing Wine with Indian Food

 

Co o k i n g Met h o d s

Wi n e Ch o i c es

No t es

Poaching or Steaming

Light Blanc or Pinot white Grigio.wine: LightChenin fruity red: Beaujolaise or Grenache rose

Use lighter wine, with non tannin, non weight acidic and less intense flavors

Frying

Ch Char ardo donn nnay ay,, Rie Riesl slin ing g or Pino Pinott Noi Noirr

Be Best st is a wi wine ne wi with th some some acid acidit ity y tto o contrast with the oils

Grilling

Whites Chardonnay, Full bodied White Rhone. Reds Pinot, Zin, Merlot, Cab. W/ Beef Barolo or Syrah from Rhone

 Adds flavor; flavor; works we wellll with fruity oaky reds; Grilled beef needs tannic wines

BBQ

Roses; Zinfandel, Merlots or New

BBQ Sauce adds sweetness; less

world Tempranillos

tannic reds

Marinades

New Zealand Sauvignon Blanc, Chablis or Fruity Grenaches or Tempranillos

Marinades usually have strong flavors and require wines with bold flavors

Roasting

Oaky Chardonnays, Rhone blends or

Roasting can be complex. Herbs and

Gerwurtztraminers. Mourvedre, Syrah, Grenache, Nebbiolos

spices will determine white or red. Rosemary and Thyme = reds

Chardonnays and Rieslings Cabernets and Syrahs

If has powerful flavor need intense wine; Drink w/ wine sauce is made with

Braising and Stews

Pinot No Noir, Cabernets, Merlots

Use the wine used in the stock

Red Wine Sauce

Sang Sangio iove vese se,, C Cab aber ern net ets, s, Pin Pinot Noir oir

Us Use e tthe he wi wine ne sauc sauce e iis sm mad ade eo of  f 

Stews w/ beer or stout

Me Merlo rlot, t, Bea Beaujo ujolai laise se,, Red Red B Burg urgun undi dies es

Use Use llow ow tan tannin nin reds reds so not not to overpower the beer flavor 

Reduction Sauces

 

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France-Bordeaux

1. Red Red bor orde dea aux and and lamb amb 2. Saute autern rne es and and foi oie e Gra Gras s •

France-Burgundy

1. Coq Coq au au vin vin an and d red red Bur Burgu gund ndy y •

France-beaujolais

1. Poached Poached pork pork sausages sausages with warm potatoes potatoes bathed bathed in olive olive oil oil and and shallots shallots and beaujolais wine •

Southern france

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La Lamb mb and and the the rh rhon one e wine wines s made made fro from m syra syrah, h, gr gren enac ache he and and Mouv Mouved edre re

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France-loire Sa Sanc ncer erre re or or poui pouill llyy-fu fume me and and cro crott ttin in de de Chav Chavig igno noll

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Tarte ta tartin an and qu quarts de de ch chaume

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France-Alsace

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Por Pork k and and game game with with hearty hearty vegeta vegetable bles, s, pota potatoe toes, s, cabb cabbage ages, s, and and onio onion n serve served d with with alsace riesling

Classic Regional wine and food matches

 

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Italy-piedmont Wh Whit ite e tr truf uffl fle e di dish shes es wi with th ba barb rbar ares esco co and and ba baro rolo lo

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Italy-tuscany

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Biste istecc cca aa all lla a ffio iore rent ntin ina aa an nd c ch hia ian nti

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Spain-Rioja Wi Wild ld mu mush shro room oms s iin ng gar arlilick cky yo oliv live eo oilil s ser erve ved d wit with h re red dR Rio ioja ja

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Spain-jerez

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Garlic s sh hrimp w wiith ma manzanilla

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Spain-Penedes

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pan c co on tto omate s se erv rve ed w wiith c ca ava

Classic Regional wine and food matches

 

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Portugal

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Pot a an nd rro oasted n nu uts o orr ch cheese Germany

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Hig Highh-ac acid id ri ries esliling ng an and d ev ever ery ym mea eatt di dish sh imag imagin inab able le

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US-california

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Du Dung ngen enes ess s cr crab ab di dipp pped ed in bu butt tter er wi with th ch char ardo donn nnay ay

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Zin Zinfan fandel del wit with h gri grille lled d any anythi thing; ng; Pet Petite ite Sirah Sirah wit with h gri grille lled d steak steak

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US-newyork

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Hu Huds dson on va vall lley ey fo foie ie gr gras as and and n new ewyo york rk ice ice w win ine e Washington

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Pac Pacafi afic c Nort Northwe hwest st oyster oysters s with with riesli riesling, ng, sem semill illon on or sau sauvig vignon non Bla Blanc nc

Classic Regional wine and food matches

 

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Oregon

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Pino inot no noir ir and wi wild ld Paca Pacafi fic cs sal almo mon n

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Canada

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Ice wines and desserts

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Australia

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Gri rill lle ed pep eppe perr st ste eak and Shira hiraz z New Zealand

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Ne New w Zeal Zealan and d fu fusi sion on cu cuis isin ine e wi with th sa sauv uvig igno non n Bl Blan anc c

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South africa

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Ba Barb rbec ecue ued dm mea eatt w wit ith hp pin inot otag age ea and nd Sh Shir iraz az

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Argentina

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Malbec and beef 

Classic Regional wine and food matches