~ 10 Quick Tips to Food and Wine Pairing ~

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1 ~ 10 Quick Tips to Food and Wine Pairing ~ 1. High acid foods, (Tomatoes, citrus, vinegar, goat cheese), are best suited to high acid wines, such as Sauvignon Blanc, and certain styles of Riesling, Gewürztraminer, Chardonnay, Zinfandel and Pinot Noir. 2. Rich, fatty foods, (duck, lamb, beef, cheese), match well with either slightly oaky white wines, such as Chardonnay, or with young red wines, such as Cabernet Sauvignon or Zinfandel. 3., salty and heavily seasoned dishes are best contrasted by lighter, fruity, low alcohol wines, such as Sauvignon Blanc, Gewürztraminer, Johannisberg Riesling, Beaujolais, Pinot Noir and lighter style Zinfandel. 4. The texture (body) and acidities of the wine are as important to matching it with food as its flavors. 5. Great food and wine combinations come not only from matching flavors, texture and taste components, but also from contrasting them. 6. Foods with some sweetness are best paired with wines with similar levels of sweetness. If the food is sweeter than the wine, it will make the wine taste dry, astringent, oaky and /or tannic. 7. Generally, wines should follow in a natural progression from dry to sweet; however, if a dish with some sweetness comes early in the meal, it is best served with a sweet wine. 8. Obvious opportunities for food and wine pairing occur when a specific wine is used in the cooking process, such as in a marinade or sauce. The table wine should then tend to mirror the dish. 9. Successful food and wine pairing is highly subjective and individualistic, more an experimental, dynamic art form than a science. Don t be afraid to follow your own instincts, since there are no rules for right and wrong. 10. Most important, the food should not overwhelm the wine any more than the wine should not overpower the food, ideally, the result is synergistic: the two are far more enjoyable than either the food or the wine by itself. In this most imperfect world, enjoying great food and wine on the table with good friends is one of the purest pleasures. Sharon Woschitz

2 The A.C. Noble Aroma Wheel LEESY BAKERS YEAST BREAD SHERRY MUSHROOM DUSTY YOGURT BUTTER FRESH CHEESE AGED CHEESE BLUE CHEESE SOY SAUCE SMOKEY BURNT TOAST COFFEE OAK CEDAR PINE REDWOOD CORK ANISE (LICORICE) BLACK PEPPER CLOVE GINGER CINNAMON COLA (ALLSPICE) ALMOND ROSE YEASTY OXIDIZED EARTHY HAZELNUT LACTIC TOASTED PECAN SPICY RESINOUS WALNUT VIOLET GERANIUM HONEYSUCKLE JASMINE ORANGE BLOSSOM BUTTERSCOTCH CARAMEL FLORAL SPICY MICRO BIOLOGICAL OXIDIZED EARTHY NUTTY CHOCOLATE WOODY MOLASSES LEMON GRAPE HONEY ORANGE FLORAL NUTTY VANILLA MAPLE SYRUP LIME CITRUS CARAMEL GRAPE SWEET BLACK OLIVE BLACKBERRY GREEN OLIVE VEGETATIVE ASPARAGUS BLUEBERRY VEGETATIVE GREEN BEANS RASPBERRY BERRY BELL PEPPER STRAWBERRY HERBS & LEAVES HAY DRIED CRANBERRY TOBACCO (CASSIS) BLACK CURRANT Y TEA HEMP OREGANO PLUM TREE FRESH CHERRY SAGE ROSEMARY APRICOT PEACH TROPICAL MELON PRESERVED BASIL PARSLEY MINT NECTARINE APPLE PEAR THYME DILL EUCALYPTUS PINEAPPLE MANGO PAPAYA BANANA LYCHEE NUT COCONUT WATERMELON HONEY DEW CANTALOUPE RAISIN PRUNE FIG DATES CUT GREEN GRASS The A.C. Noble Aroma Wheel is used throughout the wine industry as a way of helping to describe wine aromas. We ve adapted the A.C. Noble Aroma Wheel slightly to make it more focused on wine and food combinations.

3 Wine Aroma Summary Vanilla A compound, (vanillin), found in oak barrels. When the oak barrels are toasted, sugars in the wood are caramelized making this aroma and flavor available to wine. This aroma relates to the citrus, lemony qualities in Sauvignon Blanc and Chardonnay which comes from the compound citronial found naturally in the fruit. Grapefruit This aroma can be found in some varieties of Sauvignon Blanc and is indigenous to the grape. Apple This aroma comes from the Chardonnay grape, which is often described as green apple. Jasmine This aroma relates to the floral qualities of Gewürztraminer, Riesling and Viognier grapes. Cherry Cherry aromas relate to the Merlot, Pinot Noir and Cabernet Sauvignon grapes. The growing conditions of these grapes will determine the amount of this aroma/flavor. For example, if the grapes are grown in deep fertile soils the vine will produce lots of vegetation, creating a (vegetative) flavor like bell pepper. If the grapes are grown on a rocky hillside and well-drained soils, causing the vines to struggle, the fruit will taste more like black cherry. Black Pepper Relates to the peppery (pepperdine), spicy flavors of Zinfandel, Syrah and petite Sirah, created by the growing conditions. Raspberry This aroma is found mostly in Pinot Noir and Syrah. Coffee Relates to the flavors and aromas imparted from the oak barrel in which red wine is aged. The caramelized flavors developed during the toasting process create a coffee/toffee aroma. Chocolate Relates to the aroma in red wines that generally come from the toast in oak barrels.

4 Tuesday July 24, 2018 Wine #1 Sauvignon Blanc, Matua, Marlborough, NZ Wine #2 Chardonnay, Chateau Souverain, California Wine #3 Pinot Noir, Cambria, Julia's Vineyard, Santa Maria Valley, CA Sharon Charny Woschitz, CTC, WSET

5 The Popcork Experience : Exploring Food & Wine Pairing Tuesday July 24, 2018 y Chile Sauvignon Blanc Chardonnay Pinot Noir Matua Chateau Souverain Cambria, Julia s Vineyard Marlborough, NZ California Santa Maria Valley, CA is very personal; however, the following taste perceptions are often experienced by people. in food decreases the % of hotness in wine. in food decreases the taste of acidity in wine. in food increases tastes of sweetness in wine. Acidity in food lowers the perception of acidity in wine. Fat in food lowers the perception of acidity & tannin in wine., hot foods increase the perception of heat and tannin in wine. Sweetness in food lowers the perception of sweetness in sweet wines. Sweetness in food lowers the flavor of fruit in dry wines. Hot Foods: Acidic Tart Foods: Rich, Fatty Foods: y or Smoked Foods: Foods with Sweetness: Slightly Sweet Wines High Acid Wines Acidic and/or Oaky Whites Slightly Sweet White Wines With Slightly Sweet Savory Foods Rieslings, Chenin Blancs, Gewurztraminers Sparkling Wines, Sauvignon Blanc Full-bodied Chardonnays, Rieslings, Chenin Blancs, Gewurztraminers, Slightly Sweet Wines Dry Whites Cool Climate Chardonnays Sauvignon Blancs, Pinot Blancs Inexpensive Sparkling Wines Rieslings, Chenin Blancs, Sauvignon Blanc Chianti, Valpolicella Tannic, Full-Bodied Reds Light Fruity Reds Gewurztraminers Sparkling Wines Cabernet based blends, Beaujolais, Pinot Noir With Desserts Very Sweet Wines Inexpensive Northern Rhône Wines, Barolo, Light Zinfandel Late Harvest Rieslings, Sauternes Low Tannin, Fruity Reds Barbaresco, Full-bodied Zinfandels Beaujolais, Pinot Noir, Côtes du Rhône Villages, Dolcetto, Light Zinfandels Sharon Charny Woschitz, CTC, WSET swoschitz@breakthrubev.com