1. The Wine and Food Pyramid: A Hierarchy of Taste
Wine, Beer & Food
The Wine and Food Pyramid:
A Hierarchy of Taste

2. Beers and Wines tasted Tivoli, Helles Lager
Telluride Brewing Co, Tempter IPA
Epic Brewing, Pils Lager Hops Syndrome
BookCliff, Ensemble red blend: Malbec, Merlot, Cab Sauv, Petit Verdot
Meadery of the Rockies, Strawberry Honey Wine
Presentation by Cindy OnkenGlimm

3. Empirical Evaluation of Wine
Visual Observation: color, clarity, hue, density
Olfactory Qualities: nose, bouquet
Taste Qualities: sweetness, fruitiness, acidity, bitterness, tannic, thin, heavy, finish, etc.
Overall Impressions: general qualities, balance

4. Empirical Evaluation of Food
Eye appeal and color combination
Aromatic character and perfumes
Sweetness, saltiness, acidity, lean, fat, texture
Overall impressions

5. Key Motivations for Food and Wine Pairing
For personal enjoyment and enhancing daily life.
Restaurateurs use it to enhance the dining experience.
Enjoy wine with daily meals and instinctively match appropriate wines with particular foods.
Increase business and profitability through their wine sales.
Increase customer gastronomic satisfaction with the overall dining experience.

6. Levels of Matching in Wine, BEER and Food Pairing
No Match
Refreshment
Neutral
Good Match
Synergistic match

7. Food, Beer & Wine Sensory Pyramid
Flavors
Texture
Components

8. Flavors: Type, Intensity, Persistency & Spice
Food Sensory Pyramid
Flavors: Type, Intensity, Persistency & Spice
Texture: Fattiness, Cooking Method, & Overall Body
Components: Sweet, Sour (Acidity), Salt & Bitter

9. Wine, BEER & FOOD Pairing Rules of Thumb Match strength with strength
Find harmonies
Contrast elements
Regional cuisines
Familiar patterns
Practice
Seasonality
When in doubt, go Belgian in the Beer world or Sparkling in the Wine world!!!