Food & wine combination
-
Upload
sunil-kumar -
Category
Food
-
view
232 -
download
0
description
Transcript of Food & wine combination
Wine & Food Combination
Cont..
Wine & Food Combination• The Food and Wine combinations that most of
us grew up with were the “Red wine with beef” and “White wine with fish or poultry” rules.
• Since then, we've heard "any wine as long as you like it".
• A person can differentiate (on average) about 9,000 different aromas.
• Even those of us with a poor sense of smell can identify more than 3000 aromas.
• One can taste only four things: Sweetness, Acidity, Bitterness and Saltiness.
Taste Buds
White wines with high acid
• Sauvignon Blanc• Riesling• White Bordeaux• All sparkling wines
• These wines usually pair well with most seafood.
Red Wines with high acid levels
• Pinot Noir (including Red Burgundies)
• Sangiovese (including Chiantis)
• Gamay (including Beaujolais)
• These wines are usually very good pairings with grilled seafood and with most red sauces (tomato based).
White wines that have an amount of sweetness
• Most German wines
• Vouvray
• Chenin Blanc
• Asti Spumante
• Rieslings.
• White Zinfandel has sweetness and high acidity.
Red wines with an amount of sweetness
• Lambrusco
• Port (very sweet)
Red wines with bitterness
• Cabernet Sauvignon
• Merlot
• Red Bordeaux
• Zinfandel.
AppetizersAsparagus with hollandaise Pouilly fuisse , Pouilly Fume, Soave
Melon Vouvray, Moscato d alba
Tomato Stuffed with Sea Food Silvaner, dry Riesling Wines
Fish Dry White Burgundies
Quiche Lorraine Beaujolais, Light fruity Wines
Shell Fish Chablis
Lobster Muscadet , Dry White Wines
Coquilles St. Jacques Petit Chablis
Soups
Thin Soups Dry Sherries
Fish Soups Dry French Or Spanish Wines
Vegetable Soups Tocai, Soave, Dry White Wines
Turtle or Rich Soups
Dry Madeira
Fish
Cod (baked & fried) Muscadet from Loire, White Italian wine
Fried or grilled fish Chablis
Poached white fishes with sauce
Pouilly Fuisse, White Alsatian wines, Dry Rhine or Mosel wines
Salmon(poached, grilled or baked)
Dry White Burgundies
Poached sole Rieslings, Sylvaners from Alsace
Chicken
Capon ala crème White Burgundies
Fried Beajoulais Red wines
Roast Chicken Red Bordeaux i.e. Chateau Latour, Chateaux Margaux, Chateau Lafite
Veal
Braised Pouilly fume, Sancerre light red wines
Escalope Red Beaujolais
Roast Red Beaujolais, Meursault
Ham
Boiled Ham Young Red wines
Lamb
Braised Lamb Beaujolais, Light Red Bordeauxwines
Leg of Lamb provençale
Heavy Red Wines ( Chateau Neuf du Pape, Hermitage)
Grilled Chops Velvety Red Wines
Saddle of lamb roasted
Red Bordeaux i.e. Chateau Latour,Chateaux Margaux, Chateau Lafite
Pork
Grilled chops
Chateau Neuf Du-Pape
Roast
Great Beaujolais
Tenderloins with prunes
Sancerre earthy light dry whitewines
Beef
Beef Steaks Chianti, Well balanced dry red wines
Broiled Red Bordeaux, Red burgundy wines
Braised Chateau Margaux
Braised provençal Chateau Neuf Du-Pape, Italian RedWines
Braised with red wines
Light red wines
Braised fillet chasseur Nuit St Georges, Rich Red Wines
Duck
Roast Beaujolais, Italian Wines from Piedmont, Veneto, Tuscany & Spanish dry red(Rioja)
Turkey
Roast Light Red Wines, Cantenac
Cold with Ham Beaujolais, White Rioja, Dry whitewines
Cheese
Brie Medoc Red Wines, Red Burgundies
Danish Blue or Roquefort Chateau Neuf- du- Pape
Edam Mosel Wines, Soave,
Cheddar St. Emilion, Italian Red Wines
Gorgonzola Barbaresco, Chianti
Stilton Port
Gruyere Sancerre, Beaujolais
Fruits & Nuts
Fruit, Nuts Sweet Sherries, Madeira, Marsala