1. WINE & FOOD
sweet sour salty bitter contrast harmony sauces herbs flavour aroma preparation mouthfeel taste intensity flavour type
Wine and food influence each other, so it is best not to combine the two randomly.
When wine and food are combined harmoniously, a unique taste experience can be created.
This chapter gives you guidelines and suggestions for the optimal wine – food experience.
Wine and food influence each other, so it is best not to combine the two randomly.
When wine and food are combined harmoniously, a unique taste experience can be created.
This chapter gives you guidelines and suggestions for the optimal wine – food experience.

2. FLAVOR PROFILE
Each wine has a number of taste characteristics; a so-called flavor profile.
This profile determines whether or not a wine suits you, in other words: whether you like it or not.
When you do like it, the flavor profile of a wine matches your own flavor profile.
Of course, you can also choose a wine that fits a certain occasion, like a dinner or a barbecue.
In this case, the flavou profile of the wine needs to match the occasion.
Each wine has a number of taste characteristics; a so-called flavour profile.
This profile determines whether or not a wine suits you, in other words: whether you like it or not.
When you do like it, the flavour profile of a wine matches your own flavour profile.
Of course, you can also choose a wine that fits a certain occasion, like a dinner or a barbecue.
In this case, the flavour profile of the wine needs to match the occasion.

3. TASTE INTENSITY Let’s start with taste intensity.
The taste intensity is mostly determined by the vilification technique.
How much taste does a wine have?
A lot or a little?
Let’s start with taste intensity.
The taste intensity is mostly determined by the vinification technique.
How much taste does a wine have?
A lot or a little?

4. What type of flavor is in my glass?
FLAVOUR TYPE - FRESH
What type of flavor is in my glass?
Is it fresh and fruity …
What type of flavour is in my glass?
Is it fresh and fruity …

5. FLAVOUR TYPE - RIPE
… or ripe and fruity?
… or ripe and fruity?

6. MOUTHFEEL And what is ‘mouthfeel’?
If your mouth tightens, what you experience is called a tight mouthfeel. If you experience softer tones in you mouth, such as honey, butter or banana, this is called a soft mouthfeel.
But… what does all of this have to do with wine and food?
And what is ‘mouthfeel’?
If your mouth tightens, what you experience is called a tight mouthfeel.
If you experience softer tones in you mouth, such as honey, butter or banana, this is called a soft mouthfeel.
But… what does all of this have to do with wine and food?

7. AT THE TABLE To optimally combine wine and food, keep in mind that:
- Tight goes with tight and soft goes with soft;
- Fresh goes with fresh and ripe goes with ripe;
- The taste intensity of wine and food have to match.
To optimally combine wine and food, keep in mind that:
- Tight goes with tight and soft goes with soft;
- Fresh goes with fresh and ripe goes with ripe;
- The taste intensity of wine and food have to match.

8. CHABLIS Some classic examples are: Oysters and Chablis

9. CHAMPAGNE
Lobster and Champagne
Lobster and Champagne

10. SANCERRE
Goat cheese and Sancerre
Goat cheese and Sancerre

11. Blue cheese and Tawny Port

12. BORDEAUX Steak and Bordeaux

13. Asian cuisine and Gewürztraminer

14. THE END Obviously, there are many other variations and possibilities.
So, keep looking for your own style and experience your own taste; you will discover more possibilities as you go!
Obviously, there are many other variations and possibilities.
So, keep looking for your own style and experience your own taste; you will discover more possibilities as you go!