Transcript Document

Introduction to Food
and Wine Matching
Professional Chef Diploma
Level 2
Escoffier Rotation
Food Flavours and Textures:
Method of Cooking
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What method of cooking do you
know that would match each of the
following?
Moist Gentle Method
Quick Frying
Slow Cooking
Any other?
Food Flavours and Textures
Method of Cooking
Moist Gentle Method: Quick Frying:
 Pan fried
 Steaming
 Stir fried
 Poaching
 Deep fried
 Boiling
Slow Cooked:
 Other
 Braised
 Barbecued
 Stewed
 Grilled
 Roasted
Matching Cooking Method
with Wine
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Moist and gentle
method requires a
lighter bodied wine
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Grilled or
barbecued or
roasted will requires
wine that are fuller
and more robust
Quick frying need
lighter wine with
good acidity
Braised or stewed
need fuller bodied
wines
Service Temperature
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Cold food will need a lighter wine that
can be chilled (white, red or rose)
Intensity of Flavour
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The stronger the
flavour of the dish is,
the more flavour and
body the wine will
require to balance the
food
Accompaniments
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Always match to the
strongest flavour on
the plate (the sauce)
Key Flavours in Food
Strength of Flavours:
 Strongly-flavoured foods need to be
matched in STRENGTH by the
concentration and strength of flavours in
wine
What are the Key
Flavours in Food?
Key Flavours in Food
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Sour
Sweet
Salty
Spicy
Smoky
Sour Food
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Tart Acidic flavours
food (lemon, lime,
vinegar) requires :
Wine with high acidity
Sweet Food
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Sweetness in food
make a wine seem
drier.
If you have a fruity or
sweet sauce
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Sweet wines should
ALWAYS be sweeter
that the dessert they
accompany
You MUST match it
with a fruity wine
Salty Food
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Salty food like olives,
oysters, shellfish will
need:
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Refreshing, dry, light
bodied white wines
(Muscadet, Fino
Sherry, Chablis)
AVOID red wines
because of the tannin
making the wine taste
bitter
Spicy Food
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Hot spices like chilli
reduce the sweetness
in wines
Spices accentuate the
flavours of oak
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Good match is a ripe,
juicy fruit wine
(unoaked or lightly
oaked)
Ex: New Zealand
Sauvignon, Chilean
Merlot and Australian
Riesling
Smoky Food
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Smoked food need wines with character
Lightly smoked food (salmon) is a classic
partner for Brut Champagne
Smoked meats go well with slight
sweetness in wine (German Riesling)
Smoky barbecued flavours suit powerful
wines (Australian Shiraz)
Key Flavour in Wines
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Weight
Sweetness
Acidity
Tannin
Flavour and Fruit Character
Weight
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Full bodied wine needs rich heavy foods
The weight of the wine is more important
than the colour
Light bodied red or white will complement
delicate foods
Sweetness
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Sweet wines need foods that are similar or
lighter in the degree of sweetness
Rich sweet wines with good acidity go well
with rich oily food such as pate (Sauternes
and foie gras)
Sweetness can balance saltiness in food
(Port and Stilton)
Tannin
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Tannin in wine reacts with protein
Red meat will soften the effect of the
tannin on the palate
Cabernet Sauvignon and Shiraz/Syrah go
well with roast meat and stews
High tannin wines taste bitter with salty
foods
Tannin
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Tannin react with spice. High tannin
content can make a spicy dish taste even
hotter
Tannin with oily fish result in unpleasant
metallic taste: AVOID RED WINES with
FISH
Low tannin reds are fine with meaty fish
such as tuna
Flavour and Fruit Character
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The stronger the flavour in the wine, the
more robust the flavour of the food
Ex: spicy food with spicy wines, smoky
food with oaked flavoured wines.
Tasting Exercise
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You should taste a least four styles of
wines to see how they react with the
foods listed below:
Apple
Cheddar cheese
Smoked salmon
Chocolate
Wine Tasting Exercise
Wine
1
2
3
4
Food 1:
Apple
Food 2:
Cheddar cheese
Food 3:
Chocolate
Food 4:
Smoked salmon
Tasting Exercise
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In each box, write down how the food and
wine reacted, what worked and what
clashed.
Give each wine a rating from 1 to 5
1 to be given for the best match, 5 for the
worst match
General Rules to follow:
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Wine should compliment, not dominate
the food
Match the wine to the dominant flavour in
a dish
The stronger the flavours of the food the
more intense the flavours in the wine
should be
Full-flavoured food needs a full bodied
wine, light food needs a lighter wine