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Introduction to Food and Wine Matching Professional Chef Diploma Level 2 Escoffier Rotation.

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Presentation on theme: "Introduction to Food and Wine Matching Professional Chef Diploma Level 2 Escoffier Rotation."— Presentation transcript:

1 Introduction to Food and Wine Matching Professional Chef Diploma Level 2 Escoffier Rotation

2 Food Flavours and Textures: Method of Cooking What method of cooking do you know that would match each of the following? What method of cooking do you know that would match each of the following? Moist Gentle Method Moist Gentle Method Quick Frying Quick Frying Slow Cooking Slow Cooking Any other? Any other?

3 Food Flavours and Textures Method of Cooking Moist Gentle Method: Steaming Steaming Poaching Poaching Boiling Boiling Other Other Barbecued Barbecued Grilled Grilled Roasted Roasted Quick Frying: Pan fried Pan fried Stir fried Stir fried Deep fried Deep fried Slow Cooked: Braised Braised Stewed Stewed

4 Matching Cooking Method with Wine Moist and gentle method requires a lighter bodied wine Moist and gentle method requires a lighter bodied wine Grilled or barbecued or roasted will requires wine that are fuller and more robust Grilled or barbecued or roasted will requires wine that are fuller and more robust Quick frying need lighter wine with good acidity Braised or stewed need fuller bodied wines

5 Service Temperature Cold food will need a lighter wine that can be chilled (white, red or rose) Cold food will need a lighter wine that can be chilled (white, red or rose)

6 Intensity of Flavour The stronger the flavour of the dish is, the more flavour and body the wine will require to balance the food The stronger the flavour of the dish is, the more flavour and body the wine will require to balance the food

7 Accompaniments Always match to the strongest flavour on the plate (the sauce)

8 Key Flavours in Food Strength of Flavours: Strongly-flavoured foods need to be matched in STRENGTH by the concentration and strength of flavours in wine Strongly-flavoured foods need to be matched in STRENGTH by the concentration and strength of flavours in wine

9 What are the Key Flavours in Food?

10 Key Flavours in Food Sour Sour Sweet Sweet Salty Salty Spicy Spicy Smoky Smoky

11 Sour Food Tart Acidic flavours food (lemon, lime, vinegar) requires : Tart Acidic flavours food (lemon, lime, vinegar) requires : Wine with high acidity Wine with high acidity

12 Sweet Food Sweetness in food make a wine seem drier. Sweetness in food make a wine seem drier. If you have a fruity or sweet sauce If you have a fruity or sweet sauce Sweet wines should ALWAYS be sweeter that the dessert they accompany You MUST match it with a fruity wine

13 Salty Food Salty food like olives, oysters, shellfish will need: Salty food like olives, oysters, shellfish will need: Refreshing, dry, light bodied white wines (Muscadet, Fino Sherry, Chablis) AVOID red wines because of the tannin making the wine taste bitter

14 Spicy Food Hot spices like chilli reduce the sweetness in wines Hot spices like chilli reduce the sweetness in wines Spices accentuate the flavours of oak Spices accentuate the flavours of oak Good match is a ripe, juicy fruit wine (unoaked or lightly oaked) Ex: New Zealand Sauvignon, Chilean Merlot and Australian Riesling

15 Smoky Food Smoked food need wines with character Smoked food need wines with character Lightly smoked food (salmon) is a classic partner for Brut Champagne Lightly smoked food (salmon) is a classic partner for Brut Champagne Smoked meats go well with slight sweetness in wine (German Riesling) Smoked meats go well with slight sweetness in wine (German Riesling) Smoky barbecued flavours suit powerful wines (Australian Shiraz) Smoky barbecued flavours suit powerful wines (Australian Shiraz)

16 Key Flavour in Wines Weight Weight Sweetness Sweetness Acidity Acidity Tannin Tannin Flavour and Fruit Character Flavour and Fruit Character

17 Weight Full bodied wine needs rich heavy foods Full bodied wine needs rich heavy foods The weight of the wine is more important than the colour The weight of the wine is more important than the colour Light bodied red or white will complement delicate foods Light bodied red or white will complement delicate foods

18 Sweetness Sweet wines need foods that are similar or lighter in the degree of sweetness Sweet wines need foods that are similar or lighter in the degree of sweetness Rich sweet wines with good acidity go well with rich oily food such as pate (Sauternes and foie gras) Rich sweet wines with good acidity go well with rich oily food such as pate (Sauternes and foie gras) Sweetness can balance saltiness in food (Port and Stilton) Sweetness can balance saltiness in food (Port and Stilton)

19 Tannin Tannin in wine reacts with protein Tannin in wine reacts with protein Red meat will soften the effect of the tannin on the palate Red meat will soften the effect of the tannin on the palate Cabernet Sauvignon and Shiraz/Syrah go well with roast meat and stews Cabernet Sauvignon and Shiraz/Syrah go well with roast meat and stews High tannin wines taste bitter with salty foods High tannin wines taste bitter with salty foods

20 Tannin Tannin react with spice. High tannin content can make a spicy dish taste even hotter Tannin react with spice. High tannin content can make a spicy dish taste even hotter Tannin with oily fish result in unpleasant metallic taste: AVOID RED WINES with FISH Tannin with oily fish result in unpleasant metallic taste: AVOID RED WINES with FISH Low tannin reds are fine with meaty fish such as tuna Low tannin reds are fine with meaty fish such as tuna

21 Flavour and Fruit Character The stronger the flavour in the wine, the more robust the flavour of the food The stronger the flavour in the wine, the more robust the flavour of the food Ex: spicy food with spicy wines, smoky food with oaked flavoured wines. Ex: spicy food with spicy wines, smoky food with oaked flavoured wines.

22 Tasting Exercise You should taste a least four styles of wines to see how they react with the foods listed below: You should taste a least four styles of wines to see how they react with the foods listed below: Apple Apple Cheddar cheese Cheddar cheese Smoked salmon Smoked salmon Chocolate Chocolate

23 Wine Tasting Exercise WineFood 1: Apple Food 2: Cheddar cheese Food 3: Chocolate Food 4: Smoked salmon

24 Tasting Exercise In each box, write down how the food and wine reacted, what worked and what clashed. In each box, write down how the food and wine reacted, what worked and what clashed. Give each wine a rating from 1 to 5 Give each wine a rating from 1 to 5 1 to be given for the best match, 5 for the worst match 1 to be given for the best match, 5 for the worst match

25 General Rules to follow: Wine should compliment, not dominate the food Wine should compliment, not dominate the food Match the wine to the dominant flavour in a dish Match the wine to the dominant flavour in a dish The stronger the flavours of the food the more intense the flavours in the wine should be The stronger the flavours of the food the more intense the flavours in the wine should be Full-flavoured food needs a full bodied wine, light food needs a lighter wine Full-flavoured food needs a full bodied wine, light food needs a lighter wine


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