Weird Science. Food & Wine Reactions. with Laurie Forster, The Wine Coach

Transcription

1 Weird Science Food & Wine Reactions with Laurie Forster, The Wine Coach

2 Tasting Process Look Smell Taste Describe Decide Copyright The Wine Coach, All rights reserved. 2

3 Tasting Process 1. Look Color or shade Intensity Legs Tartrates Sediment Copyright The Wine Coach, All rights reserved. 3

4 Tasting Process 2. Smell Swirl Fruit - stone and tree Non Fruit Herb, Spice, Floral Earth mineral, chalk, mushroom, dust, barnyard Wood vanilla, caramel, toast, cigar box, nutty, smoky Copyright The Wine Coach, All rights reserved. 4

5 Tasting Process 3. Taste Body - - Light, Medium, Full Think about milk Flavors Acidity In all wines Pucker factor Lemon Tannins From grape skins Dry astringent walnuts Finish Length of taste Copyright The Wine Coach, All rights reserved. 5

6 Tasting Process 4. Describe 1. Body 2. Aromas 3. Acidity or Tannins The is a bodied wine with aromas. It has low/medium/high acidity for whites or soft/firm tannins for reds. Copyright The Wine Coach, All rights reserved. 6

7 Tasting Process 5. Decide Thumbs up or down! Try with food too Copyright The Wine Coach, All rights reserved. 7

8 Food and Wine Pairing 1. Match weights Light wines with lighter dishes and fuller wines with heavier dishes 2. Weird Science Specific Reactions of flavors that effect food and wine pairing we will explore that today 3. Diner s Preference In the end it is up to YOU sometimes it is OK to break all the rules! 8

9 Make a Wine Sandwich Sip your wine, taste the food, sip the wine Notice any difference on the 2 nd sip 9

10 Matching Weights - White Light Riesling Pinot Grigio Salads White/Flaky fish Seafood Medium Sauvignon Blanc Pinot Gris Chenin Blanc Chardonnay Salads White/Flaky fish Seafood Poultry Full Chardonnay Viognier Heavier fish Poultry and Pork 10

11 White Wine Tastings CRISP: Kim Crawford Sauvignon Blanc Goat Cheese Popcorn Acidity (and salt) needs acidity RICH: Chalone Chardonnay Goat Cheese & Popcorn Creaminess can be a bridge acidity crucial OFF DRY: Georg Breuer Sausage Fruit and sweet tame spicy 11

12 Wine Styles BUBBLY Light- to medium-bodied whites with high acidity. Champagne Sparkling Wines Spanish Cava Italian Prosecco Great pairings for appetizers, cheese, seafood, salty foods very food friendly 12

13 Wine Styles CRISP Light- to medium-bodied whites with high acidity. Sauvignon Blanc Spanish Albariño Argentinean Torrontes Great pairings for lighter foods like salads, seafood, salty foods and as an aperitif. Anything you squeeze a lemon or lime on 13

14 Wine Styles LUSH Full, Rich and big fruit flavors. Viognier Alsatian Gewurztraminer Oregon Pinot Gris Oregon Chardonnays These intense and sometimes exotic flavors lend themselves to fuller flavored or spicy dishes. 14

15 Wine Styles MELLOW or RICH Softer, medium-bodied whites with lower acidity and possibly oak aging. Burgundy Californian Chardonnay Australian Semillon Great with heartier dishes like white meats, creamy pastas or meaty fish.

16 Matching Weights - Red Light Beaujolais Pinot Noir Cabernet Franc Poultry and Pork Heavier fish (such as salmon, tuna and swordfish) Medium Full Pinot Noir Merlot Chianti Shiraz/Syrah Malbec Cabernet Zinfandel Pasta Poultry and Pork Beef Game Lamb Beef Game Stews 16

17 Red Wine Tastings JUICY: Cloudline Pinot Noir & Duboef Fleurie Roast beef, Parmesan Match weights and salt/acidity BOLD: Jim Barry Cabernet Sauvignon Roast Beef, Sausage, Parmesan Fats soften tannins 17

18 Wine Styles JUICY Lighter reds and Rosé are full of juicy fruit flavors and have low or soft tannin Dry Rosé from Provence Chianti Cool climate Pinot Noir Beaujolais These can be served chilled best with lighter meats or heartier seafood. 18

19 Wine Styles SMOOTH Medium- to full-bodied reds with soft or velvety tannins. Australian Shiraz softer styles of Merlot Cotes du Rhone California Pinot Noir Pair with heartier fare like burgers, red meats and barbeque ribs. 19

20 Wine Styles BOLD Fullest reds with firm tannins and intense flavors. California Cabernet Sauvignon Italian Barolo Argentine Malbec These bold wines match with the heartiest of red meats, game and stews. 20

21 Dessert Wine Tastings SWEET-Red: Les Clos de Paililies Banyuls Dark Chocolate Sweet + Sweet tastes less sweet SWEET-White: Nivole Moscato Sugar Cookie Sweet + Sweet tastes less sweet 21

22 Flavors and Wine an interactive lesson 1. Salt lowers the perception of acid. 2. Fat softens the tannin in reds. 3. Spicy heat is toned down with sweetness and high alcohol wines turn up the heat! 4. Sweet + Sweet makes both taste less sweet. 5. Sour + Sour makes both taste less sour. 6. Smoky/Toasty foods with oak aged wine lower the perception of wood. 22

23 Questions? 23

24 Resources My website: Facebook Group YouTube Videos 24