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Wine and Food Pairings

Wine and Food Pairings. By Kacy Benson. Overview. What is it? Areas of Growth Varietals Flavor components Food and Wine Things to think about Closing Citations. What is it?.

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Wine and Food Pairings

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  1. Wine and Food Pairings By Kacy Benson

  2. Overview • What is it? • Areas of Growth • Varietals • Flavor components • Food and Wine • Things to think about • Closing • Citations

  3. What is it? • Choosing the perfect wine to fulfill your culinary experience and get the most from both the cuisine and the beverage accompanying it.

  4. Areas of Growth • Grapes for wine are grown all over the world • Major wine producing countries: • France (Bourdeaux Region) • Italy • United States (Northern California-Napa and Sonoma Valleys) • Germany • Australia • South Africa • Chile • Portugal

  5. Varietals • Varietal- type of grape used to make a particular wine • Over 10,000 documented varieties within species Vitisvinifera (the "European" or "true" wine grapes). • 230 used for fine wines • Thousands more used for local wine making • Only about a dozen varietals are concentrated on • Most people know little about many grape types, so they stick to a few well known wines

  6. Flavor Components of Food • Sweet • Sour • Salty • Bitter • Umami What are some examples of a food for each flavor component?

  7. Flavor Components of Wine • Red Wine • Tannin • Alcohol • Oak • White Wine • Sweet • Acid/Sour *These flavor components can be in both types of wines, but are prominent to either red wine or white wine.

  8. Things to think about… • Drink what you like! • What are the dominant food characteristics? • Mild vs. Flavorful • Fatty vs. Lean • Rich Vs. Acidic

  9. Keep the flavors in balance • Mild with mild • Big flavorful foods with big flavorful wines • (For example, pair a bold-flavored Pepper Steak with a spicy, bold red Zinfandel.) • Richness of food with richness of wine • (For example, pair a rich Chicken in Cream Sauce with a rich Chardonnay.)

  10. Cleanse the palate • Acid • Match acid with acid • Acidic wines and creams do NOT mix well • Tannin • Rich fatty foods pair well with lots of tannins Strong Spices -Strong spices can clash and ruin wine -With spicy foods, choose a spicy and/or sweet wine

  11. When in doubt… • Remember: • Wines pair best with the foods they grew with • For example, Italian Wines go best with Italian foods. • *This is a suggestion to make a choice easier. This is not a rule.

  12. Closing Wine is a very in depth and interesting topic, and if able to pair well with a delectable food, this knowledge is priceless.

  13. Citations • Chef Martha Franklin, Table Service Class Mod 1, 2010 • Food and Wine Pairing. 2007. http://www.foodandwinepairing.org/rules.html • Professional Friends of Wine. Jim Lamar. May 18, 2010. http://www.winepros.org/wine101/grape_profiles /varietals.htm#list • Professors House. Eight Top Wine-Producing Regions of the World. 2010. http://www.professorshouse.com/food- beverage/wine-and-spirits/top-8-wine-regions.aspx

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