Food And wine Pairing Flashcards
(71 cards)
Flavors and aromas of Bordeaux wines
Berries, black currants, black cherries, cedar, plum, dark chocolate, oak
Flavors and aromas of Champagne and sparkling wines
Green apple, lemon, citrus, cherries, strawberries, toast, biscuit
Flavors and aromas of Chardonnay wines
Apple, pear, citrus, melon, pineapple, peach, butter, honey, caramel, butterscotch, mixed spice
Flavors and aromas of Pinot Noir wines
Raspberries, cherries, strawberries, cranberries, violets, roses, plum, chocolate
Flavors and aromas of Sauvignon Blanc wines
Free cut grass, green apples, gooseberries, asparagus
Flavors and aromas of Dessert/Sweet wines
Honey, orange, pineapple, apricots, dried figs, hazelnuts, raisins
Flavors and aromas of Alsatian wines
Peach, green apple, lychee, nut, cinnamon
Flavors and aromas of Rhône Valley wines
Dried fruit, black berries, black currant, plum, smoke, pepper
3 step approach to taste wine…
Stop and look
What are you smelling?
Taste
The success of any pairing is measured by…
What happens when a sip of the beverage you’re drinking interacts on your palate with the bite of food you’ve just eaten
Any wine and food pairing will have one of three outcomes:
- The flavor of the food is more dominant than the flavor of the wine, and the wine takes a backstage.
2.The flavor of the wine dominates the food.
3.The food makes the wine taste better, and the wine makes the food taste better
What are the three simple rules when pairing food and wine?
RULE #1: Think Regionally: If It Grows Together, It Goes Together
RULE #2: Come to Your Senses: Let Your Five Senses Guide Your Choices
RULE #3: Balance Flavors: Tickle Your Tongue in More Ways Than One
What are Grapevines?
Grapevines are woody, perennial plants that produce a crop once a year. The different climates where grapes grow affect how sweet (or tart) the resulting wine tastes
Sparkling wines varieties:
PROSECCO
CAVA
CRÉMANT
CHAMPAGNE
FRANCIACORTA
White wines varieties;
MELON
PICPOUL
VINHO VERDE
PINOT BLANC
ASSYRTIKO
COLOMBARD
ALBARIÑO
FRIULANO
VERDICCHIO
CORTESE
MUSCAT BLANC
FURMINT
RIESLING
VERDEJO
FIANO
GRECHETTO
SILVANER
PINOT GRIS
TORRONTÉS
FERNÃO PIRES
MOSCHOFILERO
CHENIN BLANC
ARINTO
GRÜNER VELTLINER
SAUVIGNON BLANC
GARGANEGA
VERMENTINO
FALANGHINA
SÉMILLON
VIURA
AIRÉN
TREBBIANO TOSCANO
SAVATIANO
GRENACHE BLANC
GEWÜRZTRAMINER
MARSANNE
ROUSSANNE
VIOGNIER
CHARDONNAY
Red wines varieties:
BRACHETTO
FRAPPATO
GAMAY
LAMBRUSCO
SCHIAVA
ZWEIGELT
CINSAULT
PINOT NOIR
NERELLO MASCALESE
CASTELÃO
CARMÉNÈRE
VALPOLICELLA BLEND
BOBAL
CARIGNAN
BLAUFRÄNKISCH
CABERNET FRANC
CONCORD
AGIORGITIKO
BAGA
BARBERA
BONARDA
DOLCETTO
GRENACHE
MENCÍA
MERLOT
MONTEPULCIANO
NEBBIOLO
NEGROAMARO
RHÔNE / GSM BLEND
SANGIOVESE
TEMPRANILLO
XINOMAVRO
AGLIANICO
ALICANTE BOUSCHET
BORDEAUX BLEND
CABERNET SAUVIGNON
MALBEC
MONASTRELL
NERO D’AVOLA
PETIT VERDOT
PETITE SIRAH
PINOTAGE
SAGRANTINO
SYRAH
TANNAT
TOURIGA NACIONAL
ZINFANDEL
Dessert wines varieties:
SHERRY
SAUTERNAIS
ICE WINE
MADEIRA
MARSALA
MOSCATEL DE SETÚBAL
VIN SANTO
MUSCAT OF ALEXANDRIA
PORT
What is residual sugar?
Residual sugar is the unfermented grape sugars left over in the wine after fermentation has completed
What is Tannin?
Tannins are naturally occurring polyphenols found in plants, seeds, bark, wood, leaves, and fruit skins.
It’s found in many plants and foods, notably green tea, super dark chocolate, walnut skins, and hachiya persimmons.
In wine, tannins are found in the grape skins and seeds and they’re also found in wooden barrels.
Tannins are beneficial because they help stabilize wine and buffer it against oxidation
Low astringency wines:
Low astringency wines. If you do detect tannin, it’s likely from grape stems or oak.
CINSAULT FRAPPATO PINOT NOIR SCHIAVA VALPOLICELLA BLEND ZWEIGELT
Medium astringency wines:
Medium astringency wines with mild to moderate bitterness.
BOBAL CARIGNAN CARMÉNÈRE CONCORD GRENACHE LAMBRUSCO MALBEC NERELLO MASCALESE
Medium/High astringency wines:
Astringent wines with a rough sensation on your tongue and varying levels of bitterness.
AGIORGITIKO ALICANTE BOUSCHET BLAUFRÄNKISCH BONARDA CABERNET SAUVIGNON CASTELÃO MENCÍA MERLOT MONTEPULCIANO NEGROAMARO NERO D’AVOLA PINOTAGE RHÔNE / GSM BLEND SANGIOVESE SYRAH TEMPRANILLO ZINFANDEL
High astringency wines:
Very astringent wines with a gripping sensation at the front of the mouth. Wines will have moderate to high bitterness.
AGLIANICO BAGA BORDEAUX BLEND MONASTRELL NEBBIOLO PETIT VERDOT PETITE SIRAH PORT SAGRANTINO TANNAT TOURIGA NACIONAL XINOMAVRO
What makes a great food and wine pairing?
Balance between the taste of a wine and the ingredients in the dish.
Even though the science of flavor pairing is quite complex, anyone can learn the fundamentals.
The very first thing to do is to start thinking about wine as an ingredient
