Introduction to Food Introduction to Food and Wine Matchingand Wine Matching

Professional Chef DiplomaProfessional Chef Diploma

Level 2Level 2

Escoffier RotationEscoffier Rotation

Food Flavours and Textures: Food Flavours and Textures: Method of CookingMethod of Cooking

What method of cooking do you What method of cooking do you know that would match each of know that would match each of the following?the following?

Moist Gentle MethodMoist Gentle Method Quick FryingQuick Frying Slow CookingSlow Cooking Any other?Any other?

Food Flavours and TexturesFood Flavours and TexturesMethod of CookingMethod of Cooking

Moist Gentle Method:Moist Gentle Method: SteamingSteaming PoachingPoaching BoilingBoiling OtherOther BarbecuedBarbecued GrilledGrilled RoastedRoasted

Quick Frying:Quick Frying: Pan friedPan fried Stir friedStir fried Deep friedDeep fried

Slow Cooked:Slow Cooked: BraisedBraised StewedStewed

Matching Cooking Method Matching Cooking Method with Winewith Wine

Moist and gentleMoist and gentle method requires a method requires a lighter bodied lighter bodied winewine

Grilled or Grilled or barbecuedbarbecued or or roastedroasted will will requires wine that requires wine that are are fuller fuller and more and more robustrobust

Quick fryingQuick frying need need lighter wine with lighter wine with good aciditygood acidity

Braised or Braised or stewedstewed need need fuller bodiedfuller bodied wineswines

Service TemperatureService Temperature

Cold food will need a lighter wine Cold food will need a lighter wine that can be chilled (white, red or that can be chilled (white, red or rose)rose)

Intensity of FlavourIntensity of Flavour

The stronger the The stronger the flavour of the dish flavour of the dish is, the more flavour is, the more flavour and body the wine and body the wine will require to will require to balance the foodbalance the food

AccompanimentsAccompaniments

Always match to Always match to the strongest the strongest flavour on the plate flavour on the plate (the sauce)(the sauce)

Key Flavours in FoodKey Flavours in Food

Strength of Flavours:Strength of Flavours: Strongly-flavoured foods need to be Strongly-flavoured foods need to be

matched in STRENGTH by the matched in STRENGTH by the concentration and strength of concentration and strength of flavours in wineflavours in wine

What are the Key What are the Key Flavours in Food?Flavours in Food?

Key Flavours in FoodKey Flavours in Food

SourSour SweetSweet SaltySalty SpicySpicy SmokySmoky

Sour FoodSour Food

Tart Acidic flavours Tart Acidic flavours food (lemon, lime, food (lemon, lime, vinegar) requires :vinegar) requires :

Wine with high Wine with high acidityacidity

Sweet FoodSweet Food

Sweetness in food Sweetness in food make a wine seem make a wine seem drier.drier.

If you have a fruity If you have a fruity or sweet sauceor sweet sauce

Sweet wines should Sweet wines should ALWAYS be ALWAYS be sweeter that the sweeter that the dessert they dessert they accompanyaccompany

You MUST match it You MUST match it with a fruity winewith a fruity wine

Salty FoodSalty Food

Salty food like Salty food like olives, oysters, olives, oysters, shellfish will need:shellfish will need:

Refreshing, dry, Refreshing, dry, light bodied white light bodied white wines (Muscadet, wines (Muscadet, Fino Sherry, Fino Sherry, Chablis)Chablis)

AVOID red wines AVOID red wines because of the because of the tannin making the tannin making the wine taste bitterwine taste bitter

Spicy FoodSpicy Food

Hot spices like chilli Hot spices like chilli reduce the reduce the sweetness in winessweetness in wines

Spices accentuate Spices accentuate the flavours of oakthe flavours of oak

Good match is a Good match is a ripe, juicy fruit ripe, juicy fruit wine (unoaked or wine (unoaked or lightly oaked)lightly oaked)

Ex: New Zealand Ex: New Zealand Sauvignon, Chilean Sauvignon, Chilean Merlot and Merlot and Australian RieslingAustralian Riesling

Smoky FoodSmoky Food

Smoked food need wines with Smoked food need wines with charactercharacter

Lightly smoked food (salmon) is a Lightly smoked food (salmon) is a classic partner for Brut Champagneclassic partner for Brut Champagne

Smoked meats go well with slight Smoked meats go well with slight sweetness in wine (German Riesling)sweetness in wine (German Riesling)

Smoky barbecued flavours suit Smoky barbecued flavours suit powerful wines (Australian Shiraz)powerful wines (Australian Shiraz)

Key Flavour in WinesKey Flavour in Wines

WeightWeight SweetnessSweetness AcidityAcidity TanninTannin Flavour and Fruit CharacterFlavour and Fruit Character

WeightWeight

Full bodied wine needs rich heavy Full bodied wine needs rich heavy foodsfoods

The weight of the wine is more The weight of the wine is more important than the colourimportant than the colour

Light bodied red or white will Light bodied red or white will complement delicate foodscomplement delicate foods

SweetnessSweetness

Sweet wines need foods that are Sweet wines need foods that are similar or lighter in the degree of similar or lighter in the degree of sweetnesssweetness

Rich sweet wines with good acidity Rich sweet wines with good acidity go well with rich oily food such as go well with rich oily food such as pate (Sauternes and foie gras)pate (Sauternes and foie gras)

Sweetness can balance saltiness in Sweetness can balance saltiness in food (Port and Stilton)food (Port and Stilton)

TanninTannin

Tannin in wine reacts with proteinTannin in wine reacts with protein Red meat will soften the effect of the Red meat will soften the effect of the

tannin on the palatetannin on the palate Cabernet Sauvignon and Cabernet Sauvignon and

Shiraz/Syrah go well with roast meat Shiraz/Syrah go well with roast meat and stewsand stews

High tannin wines taste bitter with High tannin wines taste bitter with salty foodssalty foods

TanninTannin

Tannin react with spice. High tannin Tannin react with spice. High tannin content can make a spicy dish taste content can make a spicy dish taste even hottereven hotter

Tannin with oily fish result in Tannin with oily fish result in unpleasant metallic taste: AVOID unpleasant metallic taste: AVOID RED WINES with FISHRED WINES with FISH

Low tannin reds are fine with meaty Low tannin reds are fine with meaty fish such as tunafish such as tuna

Flavour and Fruit CharacterFlavour and Fruit Character

The stronger the flavour in the wine, The stronger the flavour in the wine, the more robust the flavour of the the more robust the flavour of the foodfood

Ex: spicy food with spicy wines, Ex: spicy food with spicy wines, smoky food with oaked flavoured smoky food with oaked flavoured wines.wines.

Tasting ExerciseTasting Exercise

You should taste a least four styles of You should taste a least four styles of wines to see how they react with the wines to see how they react with the foods listed below:foods listed below:

AppleApple Cheddar cheeseCheddar cheese Smoked salmonSmoked salmon ChocolateChocolate

Wine Tasting ExerciseWine Tasting ExerciseWine Food 1:

AppleFood 2:Cheddar cheese

Food 3: Chocolate

Food 4: Smoked salmon

1

2

3

4

Tasting ExerciseTasting Exercise

In each box, write down how the food In each box, write down how the food and wine reacted, what worked and and wine reacted, what worked and what clashed.what clashed.

Give each wine a rating from 1 to 5Give each wine a rating from 1 to 5 1 to be given for the best match, 5 1 to be given for the best match, 5

for the worst matchfor the worst match

General Rules to follow:General Rules to follow:

Wine should compliment, not Wine should compliment, not dominate the fooddominate the food

Match the wine to the dominant Match the wine to the dominant flavour in a dishflavour in a dish

The stronger the flavours of the food The stronger the flavours of the food the more intense the flavours in the the more intense the flavours in the wine should bewine should be

Full-flavoured food needs a full bodied Full-flavoured food needs a full bodied wine, light food needs a lighter winewine, light food needs a lighter wine