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Wine and Food Pairing Essentials

The document provides guidelines for pairing food and wine based on balancing flavor components. It discusses pairing principles like complementing sourness in wine with fat and salt in dishes. Acidity in wine should be higher than in food, and tannins in red wine pair best with proteins and fat. While most foods can be paired, some like chocolate, soy sauce, and brussel sprouts are more challenging due to their strong flavors overriding certain wines. The key is finding balance and complementarity between wine characteristics and dish elements.

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DanilaDiana
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546 views16 pages

Wine and Food Pairing Essentials

The document provides guidelines for pairing food and wine based on balancing flavor components. It discusses pairing principles like complementing sourness in wine with fat and salt in dishes. Acidity in wine should be higher than in food, and tannins in red wine pair best with proteins and fat. While most foods can be paired, some like chocolate, soy sauce, and brussel sprouts are more challenging due to their strong flavors overriding certain wines. The key is finding balance and complementarity between wine characteristics and dish elements.

Uploaded by

DanilaDiana
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

WINE & FOOD

PAIRING PRINCIPLES
{INFOGRAPHIC}
GETTING STARTED
WINE PAIRING CONCEPTS

COMPLEMENT SOURNESS IN WINE WITH FAT AND SALT IN THE DISH


WHEN MAKING A SIMPLE SALAD DRESSING, WE ARE ADDING OIL, SALT AND
VINEGAR TO CREATE BALANCE - USE THE FAT ELEMENT IN THE DISH TO
COUNTER-BALANCE THE ACIDITY OF THE WINE

1 : ACIDITY VS FAT & SALT


WINE PAIRING CONCEPTS

COMPLEMENT BITTERNESS IN WINE WITH PROTEIN, UMAMI, AND FAT


TANNINS IN RED WINE ACT AS SCRAPERS TO PROTEINS AND FAT,
WHICH IS WHY, TANNIN IN RED WINES ARE BEST COUNTER-BALANCED BY
A FAIR AMOUNT OF PROTEINS AND FAT IN THE DISH

2 : TANNINS VS FAT & UMAMI


COMPLEMENTARY OR CONGRUENT

A GREAT FOOD AND WINE PAIRING CREATES A BALANCE BETWEEN


THE COMPONENTS OF A DISH AND THE CHARACTERISTICS OF A
WINE

3 : ALL ABOUT BALANCE


PAIRING PRINCIPLES

USE OPPOSING TASTE PROFILES (COMPLEMENTARY PAIRING) SUCH


AS SWEET AND SOUR TO CREATE PERFECT FOOD AND WINE PAIRINGS

4 : PAIRING INFOGRAPHIC
WINE & FOOD PAIRING HINTS

• WINE SHOULD BE MORE ACIDIC THAN THE FOOD


• WINE SHOULD BE SWEETER THAN THE FOOD
• WINE SHOULD HAVE THE SAME FLAVOR INTENSITY AS THE FOOD
• RED WINES PAIR BEST WITH BOLD FLAVORED MEATS
• WHITE WINES PAIR BEST WITH LIGHT-INTENSITY MEATS
• BITTER WINES ARE BEST BALANCED WITH FAT
• MATCH THE WINE WITH THE SAUCE, NOT WITH THE MEAT

5 : BASIC HINTS
WINE & MEAT

THE LEANER THE MEAT TEXTURE IS, THE LIGHTER THE RED WINE SHOULD BE
A RICH CUT, SUCH AS PRIME RIB, WILL PAIR NICELY WITH A BOLD AND HIGH
TANNIN RED WINE SUCH AS SYRAH OR CABERNET SAUVIGNON

6 : RED MEAT
WINE & FISH

THE SAUCE AND FISH PREPARATION GREATLY AFFECTS THE WINE PAIRING
WHITE WINE PAIRS WELL WITH MOST FISH, BUT AS A GENERAL RULE, THE
MORE FLAVORED THE FISH IS, THE BOLDER THE WHITE WINE SHOULD BE

7 : FISH
WINE & CHEESE

BOLD WINES MATCH UP WELL WITH INTENSE FLAVORED CHEESES


FAT WILL COMPLIMENT TANNIN AND TEXTURE WILL ABSORB HIGH ACIDITY

8 : CHEESE
WINE & FOOD PAIRING GUIDELINES
• BRING OUT THE BEST CHARACTERISTICS OF A WINE
• FOCUS ON THE ELEMENTS THAT YOU WANT TO CHAMPION AND MAKE SURE
THAT THE WINE WILL SHINE INSTEAD OF FIGHTING AGAINST THE FOOD

• DO NOT TO PAIR BITTER FOOD WITH HIGH TANNIN WINE, AS OUR


TASTEBUDS ARE VERY SENSITIVE TO BITTERNESS
• PAIR A HIGH TANNIN WINE, WITH DISHES RICH IN FAT, UMAMI OR SALT

• MAKE SURE THAT THE WINE IS SWEETER THAN THE FOOD


• IF THE WINE IS LESS SWEET THAN THE FOOD IT’S MATCHED WITH, IT WILL
TEND TO TASTE BITTER AND TART

• WINE SHOULD HAVE HIGHER ACIDITY THAN THE FOOD IT’S MATCHED WITH
• IF THE WINE IS LESS TART THAN THE FOOD IT’S MATCHED WITH, IT WILL
TEND TO TASTE FLABBY

• PAIR AN EARTHY WINE WITH EARTHY DISHES (MUSHROOMS)


THE WINE WILL TASTE MORE FRUITY
THE UNMATCHABLE
RED WINE & CHOCOLATE

CHOCOLATE ADDS A FEW SENSATIONS TO YOUR PALATE INCLUDING


TEXTURED TANNIN, FATTINESS, SWEETNESS AND AN EARTHY FLAVOR
A DRY RED WINE SCRAPES THE FATTINESS AND SWEETNESS FROM YOUR
PALATE, LEAVING THE HARSH TANNINS AND SOUR NOTES IN THE MOUTH

1 : CHOCOLATE
RED WINE & SOY SAUCE

THE FLAVOR OF SOY SAUCE COMES FROM FERMENTED SOY BEANS,


WHEAT AND SALT - PAIRING THIS FERMENTED SOUR TASTE OF SOY WITH A
NOT-SO-SOUR WINE CAN MAKE THE WINE TASTE FLABBY
2 : SOY SAUCE
WHITE WINE & BRUSSEL SPROUTS

BRUSSEL SPROUTS TASTES NUTTY, EARTHY AND SUBTLY SULFUROUS


THE EARTHY NOTES AND SULFUR FLAVORS ARE WHAT CAUSE PROBLEMS
WITH WHITE WINE PAIRING, BECAUSE IT MIMICS THE TASTE OF A FAULT

3 : BRUSSEL SPROUTS
THANK YOU

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