W i n e 1 0 1 | S e s s i o n 4 : M y s t e r y o f P a i r i n g

OnlineWINE COURSE

Rosé Wines

• Generally made from black grapes• Short skin contact• Can blend red & white grapes• Can be sweet or dry

Basics Of Food & Wine Matching

Don’t be ruled by rules! What are the rules anyway?

We are all different so personal preferences do matter

Food causes more problems than wine

Most wines go pretty much okay with most foods for most people – truth!

Basics Of Food & Wine Matching

The Journey of Wine-Drinking:

Sweet, soft, fruity, juicy white and pink wines

Crisp, fresh, unwooded, fruity white and pink wines

Soft, juicy, slightly sweet, fruity red wines

Dry, rounded, soft, slightly grippy red wines

After that – Free-for all! Oak, tannins, acid, alcohol, age

Basics Of Food & Wine Matching

The Journey of Taste-Tolerance:

Very sensitive to bitterness, acidity, astringency, strong flavours (Butter Chicken)

Tolerant of stronger flavours, can cope with wider range,

some bitterness & astringency (Chicken Tikka Masala)

Very tolerant of all types of strong flavours, spices, heat,

bitterness & astringency (Chicken Vindaloo!)

The Good Guys Of Food & Wine Matching

Wines become: Softer, rounder, fruiter, juicer, sweeter, less tannicBUT careful pairing acidic wines with less acidic foods

Salt Acidity Fatty Foods

Good Pairing Suggestions

Sauvignon Blanc

Seafood, Fish, Lemon Chicken,

Goats Cheese

Chardonnay (Unwooded)

Chicken salads, Creamy pasta,

Mild curry

Chardonnay (Wooded)

Roast chicken, Baked fish,

Steak with creamy sauces

Chenin Blanc

Pork, Chicken, Charcuterie, Duck

MCC

Everything

Good Pairing Suggestions

Shiraz / Pinotage

Game, Smoked meats, Bacon,

Steak with pepper sauce

Think about balance, matching similar flavours, matching contrasting flavours, weight of wine

Pinot Noir

Duck, Lamb, Light game,

Pates or Terrines

Cabernet / Merlot

Steak, Roast beef,

Mushrooms, Lamb

The Bad Guys Of Food & Wine Matching

Wines become: Drier, more acidic, more tannic, more bitter, less soft & fruity, heat/spice becomes accentuated

Sweetness Umami/savoury Spicy Foods

Difficult Pairings

Tomatoes – Can be very acidic, need high acid reds

Asparagus – Can wine make taste metallic, off-dry whites

Eggs

Spicy Asian Food – Off dry Chenin or Riesling

Spicy Indian Food – Beer

Sushi/Nori – Off dry, high acid wine - Riesling

Practice Your Pairings

SaltSalt, Soy sauce

AcidityLemon, lemon juice,

tomato

UmamiMarmite, steamed mushrooms, nori

SweetnessCake, dried fruit,

ice cream

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