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27 Cards in this Set
- Front
- Back
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Classic Pairings:
Oysters |
Champagne or Premier Cru Chablis
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Classic Pairings:
Plateau de Fruits de Mer |
Muscadet sur lie
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Classic Pairings:
Charcuterie |
Cru Beaujolais
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Classic Pairings:
Roast Lamb |
Medoc specifically Pauillac & St-Julien
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Classic Pairings:
Roquefort |
Sauternes
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Classic Pairings:
Stilton |
Vintage Port
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Classic Pairings:
Goats Cheese |
Sancerre
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Classic Pairings:
Cabernet Sauvignon |
Lamb
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Classic Pairings:
Syrah |
Game
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Classic Pairings:
Pinot Noir |
Game
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Classic Pairings:
Goats Cheese |
Savignon Blanc
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The weight of the food should?
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Match the weight of the wine.
Also take into consideration the method in which the food was prepared. Steamed vs Grilled |
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Intensity can be used to...?
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Contrast. Rich fatty foods can be paired with intensly flavored wines. Archetypal example being Duck or pork dishes paired with high acid semi sweet German reisling or dry aromatic whites from Alsace.
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Acidity in food...?
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Equalled or mirrored by the acid level in the wine.
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Acid clashes with what aspect in red wines?
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Tannin.
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Salty food is paired with what in wine?
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Sweet wines or low tannin wines.
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Sweetness in food needs...?
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Matched or exceeded in the wine.
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Tannin in wine clashes with..?
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Salt, cheeses and egg dishes.
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What food helps moderate and balence tannins in red wine?
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Red meats. Specifically the fat in red meats.
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Difficult foods:
artichokes |
can make the wine metallic or bitter.
New Zealand Savignon Blanc. |
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Difficult foods:
Asparagus |
Echo with Savignon Blanc. High acid
Cool Climate cab francs: Loire Valley |
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Difficult foods:
Spinach |
can make the wine metallic or bitter.
Italian reds: Barbera Nero di Avola New Zealand Pinot Noir |
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Difficult foods:
Truffles |
Barberesco
Mature red burgundy Great Merlot Rioja Mature Oak aged Chardonnay |
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Difficult foods:
Chocolate |
sweetness and mouth coating texture are difficult to pair.
High Alcohol & Full bodied wines. Muscat Moscato di asti with light mousse Austrailian liquer Muscats and Malaga for the richest chocolates Muscat de Beaumes-de-Venise for medium |
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Difficult foods:
Ice cream |
Austrailian liquer Muscats
PX Sherry Muscat de Beaumes-de-Venise |
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Difficult foods:
Eggs |
Need a sauce or other main ingredient to latch on to.
Chardonnay or Pinot Blanc for butter and cream. Sauvignon Blanc for Lemony |
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Oeufs en Meurette
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Bourgogne Passe-Tout-Grains
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