Pairing Wine (any beverages) and Food
•
Think of the beverage as an integral ingredient to the meal, not simply an
accouterment
Wine Pairing 101
o Think of the end in mind:
 Food Flavor more dominant
 Wine (beverage) dominates the food
 The respective ingredients enhance one another
o Regionality
 “If it grows together, it goes together”
o Sensory cognizance
 Weight
• Tactile components such as body and texture are key
• Acidity, sugar, oak, tannins, alcohol
• Cooking procedures (e.g. grilling, poaching)
 Smell- One of the most important!
 Taste
o Balance Flavors
 Pair to compare or pair to contrast
• See handout
Important Wine Terms:
Denominazione di origine controllata ("Controlled designation of origin") is a quality
assurance label for Italian food products, especially wines and various cheeses
(Denominazione di Origine Protetta). It is modeled after the French AOC. It was
instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU
law on Protected Designation of Origin, which came into effect that year.
Terroir: Probably the most widely talked about and widely interpreted wine term.
In essence, terroir refers to the intangible natural phenomena that influence the way
a wine tastes. Terroir is a French word and no equivalent word or concept exists in
the English language. More of a philosophy than a science, terroir is the idea that
gives wines their sense of place. Factors such as soil, local macro/microclimates and
other things out of the winemakers control all impact the way a wine tastes. This is
why a Pinot Noir from Burgundy will taste very different than a Pinot Noir from
Oregon, even if both wines are produced using the same vinification methods.
Old World: Wines produced in European countries where they have been growing
grapes and producing wine for thousands of years. Old World wines (in general) are
considered to be more elegant, subtle, and better expressions of terroir than New
World wines. Old World is: France, Italy, Spain, Germany, Portugal, and Austria.
New World: Wines produced in all non-Old World countries. These countries do not
have as long of a winemaking history as the Old World. The New World wines are
thought to be bolder, more extracted, and varietal-driven. New World includes:
United States, Australia, Chile, Argentina, New Zealand, and South Africa.
Tannin: A substance that is found on the skins of grapes. Because of production
methods, tannins are predominantly found in red wines, not whites. People talk
about tannins when tasting wine. Tannin is perceived as a textural quality in red
wine. A wine with high tannins will have a drying, almost chalky mouth-feel. Think
of a black tea that has steeped for too long- that is how tannins “taste” (i.e. bitter).
Many people find this quality to be unappealing and offensive while others truly
enjoy tannic wines. As a generalization, a lighter-bodied, juicier wine (Pinot Noir)
will have lower tannins than a full-bodied, riper wine (Cabernet).
Wine #1
Venturini Baldini, NV, Malvasia dell’Emilia
Primary Aromas ______________________________________
Primary Flavors_______________________________________
Acidity: Low / Med / High
Minerality: Low / Med / High
Tannin: Low / Med / High
Body: Low / Med / High
Dry?-----------------------Balanced---------------------Sweet?
Earthy?-------------------Balanced----------------------Fruity?
Other Notes /Flavors
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Wine #2
Feudi di San Gregorio, 2013, Greco di Tufo
Primary Aromas ______________________________________
Primary Flavors_______________________________________
Acidity: Low / Med / High
Minerality: Low / Med / High
Tannin: Low / Med / High
Body: Low / Med / High
Dry?-----------------------Balanced---------------------Sweet?
Earthy?-------------------Balanced----------------------Fruity?
Other Notes /Flavors
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Wine #3
Farnese, 2012, “Casale Vecchio”, Montepulciano d’Abruzzo
Primary Aromas ______________________________________
Primary Flavors_______________________________________
Acidity: Low / Med / High
Minerality: Low / Med / High
Tannin: Low / Med / High
Body: Low / Med / High
Dry?-----------------------Balanced---------------------Sweet?
Earthy?-------------------Balanced----------------------Fruity?
Other Notes /Flavors
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Wine #4
Fattoria San Giuliano, NV, Moscato d’Asti
Primary Aromas ______________________________________
Primary Flavors_______________________________________
Acidity: Low / Med / High
Minerality: Low / Med / High
Tannin: Low / Med / High
Body: Low / Med / High
Dry?-----------------------Balanced---------------------Sweet?
Earthy?-------------------Balanced----------------------Fruity?
Other Notes /Flavors
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
Una Notte en Abruzzo
Stuzzichini
Polenta Famigliare
Formaggi Misti
Prosciutto di Parma
Focaccia
Venturini Baldini, NV, Malvasia dell’Emilia
Antipasto
Polpo alla Griglia
arugula. agrumi.
Feudi di San Gregorio, 2013, Greco di Tufo
Secondi
Maccheroni alla Chitarra
ragu di coniglio. pesto di ramp.
Farnese, 2012, “Casale Vecchio”, Montepulciano d’Abruzzo
Dolci
Panna Cotta de Limon
Fattoria San Giuliano, NV, Moscato d’Asti
Pairing Wine (any beverages) and Food
Think of the beverage as an integral ingredient to the meal, not simply an
accouterment
•
Wine Pairing 101
o Think of the end in mind:
 Food Flavor more dominant
 Wine (beverage) dominates the food
 The respective ingredients enhance one another
o Regionality
 “If it grows together, it goes together”
o Sensory cognizance
 Weight
• Tactile components such as body and texture are key
• Acidity, sugar, oak, tannins, alcohol
• Cooking procedures (e.g. grilling, poaching)
 Smell- One of the most important!
 Taste
o Balance Flavors
 Pair to compare or pair to contrast
• See handout
Important Wine Terms:
Denominazione di origine controllata ("Controlled designation of origin") is a quality
assurance label for Italian food products, especially wines and various cheeses
(Denominazione di Origine Protetta). It is modeled after the French AOC. It was
instituted in 1963 and overhauled in 1992 for compliance with the equivalent EU
law on Protected Designation of Origin, which came into effect that year.
Terroir: Probably the most widely talked about and widely interpreted wine term.
In essence, terroir refers to the intangible natural phenomena that influence the way
a wine tastes. Terroir is a French word and no equivalent word or concept exists in
the English language. More of a philosophy than a science, terroir is the idea that
gives wines their sense of place. Factors such as soil, local macro/microclimates and
other things out of the winemakers control all impact the way a wine tastes. This is
why a Pinot Noir from Burgundy will taste very different than a Pinot Noir from
Oregon, even if both wines are produced using the same vinification methods.
Old World: Wines produced in European countries where they have been growing
grapes and producing wine for thousands of years. Old World wines (in general) are
considered to be more elegant, subtle, and better expressions of terroir than New
World wines. Old World is: France, Italy, Spain, Germany, Portugal, and Austria.
New World: Wines produced in all non-Old World countries. These countries do not
have as long of a winemaking history as the Old World. The New World wines are
thought to be bolder, more extracted, and varietal-driven. New World includes:
United States, Australia, Chile, Argentina, New Zealand, and South Africa.
Tannin: A substance that is found on the skins of grapes. Because of production
methods, tannins are predominantly found in red wines, not whites. People talk
about tannins when tasting wine. Tannin is perceived as a textural quality in red
wine. A wine with high tannins will have a drying, almost chalky mouth-feel. Think
of a black tea that has steeped for too long- that is how tannins “taste” (i.e. bitter).
Many people find this quality to be unappealing and offensive while others truly
enjoy tannic wines. As a generalization, a lighter-bodied, juicier wine (Pinot Noir)
will have lower tannins than a full-bodied, riper wine (Cabernet).