Food n wine harmony

1. Food & Wine
Harmony

2. Introduction
•Food & Wine Harmony is an art of matching food dishes with proper wines
toenhance the dining experience. This is one of themost difficult jobsfor
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, flavour, and texture of food
and wine, rather thanfollowing set rules.
•The concept behind matching is that some elements of food and wine
reacts opposite to each other and by balancing the elements will make the
dining experience more enjoyable.
•For example, specific wine goes with particularcuisine or food and
white wine with white meat and
redwine with red meat.

3. History
•It is said that, the culture of drinking wine with food is first
found in Italy. They rarely dine without wine. Italians
used to drink local wines with their cuisine, but the
impact ofthis 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 courses of French classical Menu,
forexample, white wine from Alsace region match with
fish preparations and red winefrom Bordeaux region pair
with redmeat. 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 easethe complicacy of pairing food
andwine. Traditional rule of pairing food and wine is very
simple and had highly followed bymost of the
sommeliers in past few years. As the name says
traditional rule, it is simple and old. For example, white
wine served chilled where as red wine should kept at the

4. Food and Wine pairing Guidelines
•Match a simple wine with a simple dish and complex wines with
more complex foods.
•Make sure that you start with lightest wine, and always serve a white
before red, a dry wine before a sweet one, and a young wine before
and old one.
•Consider the texture of both the wine and the dish and make sure
that the wine matches the way the dish has been cooked as well as
any sauce that is served with it.
•Pay careful consideration to the aromas and tastes of both the wine
and the dish.
•A perfect harmony is not always found in good products.
•The most important thing is to be innovative and to try, test,
experiment and discuss.
•

5. •Keep flavors in balance.
•Match mild foods with mild wines. Match big, flavorful foods with big, flavorful wines.
(For example, pair a bold-flavored Pepper Steak with a spicy, boldredZinfandel.)
•Similarly you generally want to match the richness of the food and the richness of the
wine.
(For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)
•.Match Acids with Acids
•If you're eating a dish with a strong acidic content
(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.
Wine and Strong Spices
•Strong spices, such as hot chili peppers in some Chinese or Indian 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 Doubt...
•Rememberthat foods generally go best with the wines they grew up 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.

6. Pairing Wine with Indian Food
•Gewurztraminer:It literally means “spicy grapes” in German, is a preferred wine
served with Indian cuisine, especiallyfood rich inherbs, masalas or seasonings,
ginger and cardamom. As noted above, the mildly sweet note in this German wine
helps compliment the spicy food.
•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,Rieslingis the perfect pairing to heavy and rich Indian cuisine.
•Rose:These wines are pretty dry, compared to the ones described above, and has
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.
•Champagne:Sparkling wines, like Champagne can be paired with several types
ofIndian 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.
•Pinot Noir:One of the favorites amongRed 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.

7. Cooking Methods Wine Choices Notes
Poaching or Steaming Light white wine: Chenin Blanc or
Pinot Grigio. Light fruity red:
Beaujolaise or Grenache rose
Use lighter weight wine, with non
tannin, non acidic and less intense
flavors
Frying Chardonnay, Riesling or Pinot NoirBest is a wine with some acidity to
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; works well with fruity
oaky reds; Grilled beef needs tannic
wines
BBQ Roses; Zinfandel, Merlots or New
world Tempranillos
BBQ Sauce adds sweetness; less
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
Gerwurtztraminers. Mourvedre,
Syrah, Grenache, Nebbiolos
Roasting can be complex. Herbs and
spices will determine white or red.
Rosemary and Thyme = reds
Reduction Sauces Chardonnays and Rieslings
Cabernets and Syrahs
If has powerful flavor need intense
wine; Drink w/ wine sauce is made
with
Braising and Stews Pinot Noir, Cabernets, Merlots Use the wine used in the stock
Red Wine Sauce Sangiovese, Cabernets, Pinot NoirUse the wine sauce is made of
Stews w/ beer or stout Merlot, Beaujolaise, Red BurgundiesUse low tannin reds so not to
overpower the beer flavor

8. Classic Regional wine and food matches
•France-Bordeaux
1.Red bordeaux and lamb
2.Sauternes and foie Gras
•France-Burgundy
1.Coq au vin and red Burgundy
•France-beaujolais
1.Poached pork sausages with warm potatoes bathed in olive oil and shallots and
beaujolais wine
•Southern france
•Lamb and the rhone wines made from syrah, grenache and Mouvedre
•France-loire
•Sancerre or pouilly-fume and crottin de Chavignol
•Tarte tartin and quarts de chaume
•France-Alsace
•Pork and game with hearty vegetables, potatoes, cabbages, and onion served with
alsace riesling

9. •Italy-piedmont
•White truffle dishes with barbaresco and barolo
•Italy-tuscany
•Bistecca alla fiorentina and chianti
•Spain-Rioja
•Wild mushrooms in garlicky olive oil served with red Rioja
•Spain-jerez
•Garlic shrimp with manzanilla
•Spain-Penedes
•pan con tomate served with cava
Classic Regional wine and food matches

10. •Portugal
•Pot and roasted nuts or cheese
•Germany
•High-acid riesling and every meat dish imaginable
•US-california
•Dungeness crab dipped in butter with chardonnay
•Zinfandel with grilled anything; Petite Sirah with grilled steak
•US-newyork
•Hudson valley foie gras and newyork ice wine
•Washington
•Pacafic Northwest oysters with riesling, semillon or sauvignon Blanc
Classic Regional wine and food matches

11. •Oregon
•Pinot noir and wild Pacafic salmon
•Canada
•Ice wines and desserts
•Australia
•Grilled pepper steak and Shiraz
•New Zealand
•New Zealand fusion cuisine with sauvignon Blanc
•South africa
•Barbecued meat with pinotage and Shiraz
•Argentina
•Malbec and beef
Classic Regional wine and food matches