This document provides information on wine and food pairing. It discusses several factors to consider for both food, such as visual, olfactory, and tactile appeal, as well as cooking style and accompaniments. For wine, visual, olfactory, and tactile aspects are important. Some principles of pairing discussed are horizontal and vertical pairing to complement flavors, regional pairings, lighter before heavier, and younger before older wines. The Piccinardi method is outlined which considers 5 characteristics each of food and wine to determine compatibility. The key points emphasize exploring possibilities without prejudice.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online from Scribd
This document provides information on wine and food pairing. It discusses several factors to consider for both food, such as visual, olfactory, and tactile appeal, as well as cooking style and accompaniments. For wine, visual, olfactory, and tactile aspects are important. Some principles of pairing discussed are horizontal and vertical pairing to complement flavors, regional pairings, lighter before heavier, and younger before older wines. The Piccinardi method is outlined which considers 5 characteristics each of food and wine to determine compatibility. The key points emphasize exploring possibilities without prejudice.
This document provides information on wine and food pairing. It discusses several factors to consider for both food, such as visual, olfactory, and tactile appeal, as well as cooking style and accompaniments. For wine, visual, olfactory, and tactile aspects are important. Some principles of pairing discussed are horizontal and vertical pairing to complement flavors, regional pairings, lighter before heavier, and younger before older wines. The Piccinardi method is outlined which considers 5 characteristics each of food and wine to determine compatibility. The key points emphasize exploring possibilities without prejudice.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online from Scribd
This document provides information on wine and food pairing. It discusses several factors to consider for both food, such as visual, olfactory, and tactile appeal, as well as cooking style and accompaniments. For wine, visual, olfactory, and tactile aspects are important. Some principles of pairing discussed are horizontal and vertical pairing to complement flavors, regional pairings, lighter before heavier, and younger before older wines. The Piccinardi method is outlined which considers 5 characteristics each of food and wine to determine compatibility. The key points emphasize exploring possibilities without prejudice.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online from Scribd
Factors in Wine Visual Aspect Olfactory Aspect Tactile Aspect Retrolfaction and Aromatic Persistence (Caudalie).
Very Important! Wine should be seen as an ingredient and not just as an accompaniment. Some dishes may need a little readjustment to suit a wine/wines better.
Some Principles Horizontal Pairing: Making sure that the food and the wine complement the flavours in each other.
Vertical Pairing: To ensure that each succeeding wine will deliver a greater, more complex sensation on the palate.
Some Principles Wine used in cooking a dish must be also served with the food on the table. Regional pairings are a good idea. Dry before sweet. Whites before Reds Light before heavy. Young before old. Good wines before better wines!
Some Principles Salty, less oily foods need a sharp, acidic wine. Salty, high-acid foods need a wine rich in alcohol and tannins. Dry wines with sweet food will appear too acid on the palate. Sweet wines work very well with fat-rich foods.
Some Principles Tannins in red wines combine with the proteins in foods (meats, sauces) and make the wine less astringent. With sweet dishes, the astringency of tannic wines becomes more pronounced and thus disturbing. Soups and Egg dishes need not be paired.
Piccinardi Method The Piccinardi sheet considers 5 Characteristics of food Aromas, Fat, Structure, Reduction (Concentration, and Degree of sweetness. 5 Characteristics of wine Aromas, Capacity to absorb grease (Tannins), Structure, Age, Degree of sweetness.
Age Old, Complex Noble, Peaked Showing pedigree/quality, Fading Young Fresh
Degree of Sweetness
Degree of Sweetness Liqueur-like Sweet Slightly Sweet Dry Very Dry
Scale Excellent Very Good Mediocre Poor Impossible 0-1 2-3 4-5 6-7 8+
TOTAL Difference
Key Points Imagine, explore and experiment dont fantasize! Always consider from two view-points yours and the clients. Dont be prejudiced. Even the bizarre is sometimes possible and enjoyable!
Sponsored By : Lehazel.com Mail Us for More Presentation [email protected]
