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Essentials of Food and Wine Pairing
Wine should be at least as full-bodied as the food
A simple 4 step process
- Recognize weights of food and wine
- Match weights of food and wine
The following wines are ranked by theri typical "weight":
Cabernet Sauvignon, Red Zinfandel, Merlot, Buttery Chardonnay,
Pinot Noir, Fruity Chardonnay, Sauvignon Blanc, Johannisberg Riesling,
Gewurztraminer, Chenin Blanc.
- Identify dominant flavor of the food
- Look for flavor bridges to pair wine
Look for "with" references of food and then mirror or complement
flavor to pair wine.
Example: Peppered sirloin steak with a spicy Cabernet Sauvignon.
Complement: The wine highlights a certain flavor in the food.
Example: Sauteed shrimp with a citrusy Chardonnay.
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