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Food and wine pairing
1.
Food and Wine
Pairing Julia Sevenich DWS
2.
Wineis just Food
Wineoffers a completerange of thefive taste elements: sweetness, acidity, saltiness, umami, and bitterness. Itsuppliesaroma, flavours and texturesthataccentthose of food eitherthroughharmonyorcontrast. Wineisthesaucethatyoudrink. © 2010 Julia Sevenich
3.
Consumer Angst Intimidating
wine “pros” Over analyzing unfamiliar and esoteric jargon Would-be wine drinkers Fear making a “mistake” Embarrassed by lack of knowledge © 2010 Julia Sevenich
4.
Old Rulesdid not
considerhow food was seasoned, flavoured and prepared Red winewith red meat White winewithfish, poultry and whitemeat Neverservewinewithsalad © 2010 Julia Sevenich
5.
Opportunities Makeitfun! Makeithedonistic!
Be creative! © 2010 Julia Sevenich
6.
Olfactory Aromas ©
2010 Julia Sevenich
7.
TheTongueMapDebunked © 2010
Julia Sevenich
8.
6 Basic Flavours
Sweet Sour Salty Bitter Peppery (spicy-hot) Umami © 2010 Julia Sevenich
9.
Basic Food &
Wine Pairing Strategy I Similarity Similarflavournotes in food and wine Simplygrilledorbroiledchickenorfishdrizzledwith a littleoliveoil, a squeeze of lemon and somechoppedfrehsherbswith a clean, fresh, crisp, acidicwinewithlemony and herbalaromas A richdeep red wine and mushroombraised beef with a rich, earthy, meatywine. © 2010 Julia Sevenich
10.
Basic Food &
Wine Pairing Strategy II Contrast Oppositescanattract A rich, salty, fungusycheesematched to a sweet, viscouswine A buttery, unctious, richfoie gras with a sweet, fragrantwine High acid, dry, sparklingwinewithsmoky, salty and oily food likesmokedsalmonordeep-friedtempura © 2010 Julia Sevenich
11.
Basic Food &
Wine Pairing Strategy III Adjusting food to gowithwine Addsalt to soften tannin A squeeze of lemon to balancewith an acidicwine Bridge ingredientswithumami ShavedReggianoParmigiano Mushrooms Driedtomatoes © 2010 Julia Sevenich
12.
Body orTexture Heartyrich,
mouth-filling foods are best matchedwithfull-bodiedwines Subtle, delicated foods withlight-bodiedwines © 2010 Julia Sevenich
13.
Acidity High acid
foods like high acidwines © 2010 Julia Sevenich
14.
Sweetness Foods withsomesweetnessare
best pairedwithwinesthathave a similarlevel of sweetness. © 2010 Julia Sevenich
15.
Salt Salty foods
ordisheswithsoysauce pair withwineswith good acidity and a touch of sweetness. © 2010 Julia Sevenich
16.
Bitterness Thebitterness of
somevegetablespairs well withsmoothwinesthatareeitheroff-dryorfull-bodied. © 2010 Julia Sevenich
17.
Pepper and ChilliSpice
Pepperorchilliheatbenefitfrom an off-dry, refreshing, fruitywinewithlittleor no oak and lowalcohol. © 2010 Julia Sevenich
18.
Fat Fatty foods
likeacid and ortannin. © 2010 Julia Sevenich
19.
Balance © 2010
Julia Sevenich
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