Does Rare Beef Serve as a Palate Cleanser in Red Wine Tasting

Nutrient & Wine

Matching Tabular array Wines with Foods

Bruce Zoecklein
Department of Food Science and Technology
Virginia Polytechnic Institute and State Academy

Classic combinations of nutrient and wine usually involve groupings such as: Caviar with Champagne; Filet of Sole with white Burgundy or Chardonnay; Rack of Lamb with crimson Bordeaux, Cabernet Sauvignon, or a Meritage; Salad with no wine; cheese courses with red Burgundy or Pinot noir; and desserts with Sauternes. Such pairings may brand delightful matches, only without a greater understanding of the food preparation, seasonings, sauces, and the wine (including vintage, region, and fashion), food and vino matching is a matter of luck.

Food and wine pairing is most entirely a matter of personal preference; withal, in that location are a few guidelines which, if understood, may enhance the enjoyment of wine as a food complement. Food and wine components can be broken down into iii general sensory categories - construction, texture, and season (Effigy one). Wine components can either exist not present, similar to or in dissimilarity to the structure, texture, and flavor features of the foods. The interactions between the construction, texture, and flavour of the nutrient and wine are the ground for a rational understanding of food and wine pairings.

Structural Components: We accept the power to differentiate iv tastes: sweetness, salty, sour (acidity) and bitter. Wines incorporate three of these tastes (usually non salty) plus the tactile response from grape and butt-derived tannin phenols known as astringency. In wine, the taste and tactile components are perceived according to the following relationship:

Figure 2
sweetness � acerbity + astringency and bitterness

The sugariness elements in a wine are the result of remainder sugars or alcohol and polysaccharides in dry wines. Acidity is the result mainly of the two dominate grape acids, tartaric and malic. Both astringency and bitterness are the effect of phenolic compounds derived from the grape, oak barrels or both.

The perception of sweetness must exist in relative balance with the sum of the perceptions of acerbity plus astringency and bitterness. This balanced relationship, truthful for all wines, suggests that a reduction in the perception acidity, astringency or bitterness increases the perception of the sweet. The reverse is likewise true: an increase in the sweetness decreases the perception of the acidity, bitterness and astringency. In nutrient and wine pairing, the above palate balance relationship tin can be considered as two interrelating residuum equations: Thus the sweetness, acidity, bitterness and astringency of the nutrient influences those aforementioned features in a vino.

vino sweet � acidity + astringency and bitterness

food sweetness � acerbity + astringency and bitterness

The following help to illustrate the palate residual relationships:

Exercise 1 illustrates carbohydrate and acid interaction.

• Taste any wine and focus on the perception of acidity.
• Gustatory modality a strongly acidic nutrient, such as lemon juice.
• Allow your palate to suit for a moment, then retaste the wine.
• After the lemon juice, the vino tastes much sweeter which is the aforementioned every bit saying less acidic. The composition of the wine didn't alter, simply the perception did.
• Sense of taste the wine again, noting the perception of sweetness.
• Sense of taste some sugar and retaste the wine. After the carbohydrate, the vino tastes much less sugariness or more than acidic.

Exercise 2 helps to demonstrate how foods can influence astringency and bitterness features.

• Sense of taste a red wine or heavily oaked white and note the astringency and bitterness, if present.
• Taste a source of poly peptide or fatty such as butter and retaste the wine.
• The vino will taste less astringent and/or biting, perhaps even a piffling sugariness, although the change is non equally dramatic as noted with sugar and acid. Proteins and fats have the power to bind with tannins, thus muting the sense of astringency and bitterness.
• The perception of sweetness is enhanced proportionally to the reduction in astringency and bitterness as the balance equation (Figure 2) would point.

Exercise 3 illustrates there is a relationship between loftier salt content in foods and the perception of acidity and astringency in wines.

• Select two wines, a young astringent red and a high-acid white wine.
• Taste the cerise wine and focus on the perception of astringency.
• Gustation some salt and retaste the red.
• Rough tannins in reds can exist magnified past common salt, although pocket-size common salt concentrations in foods are not normally a problem.
• Gustatory modality the high acid white wine and annotation the perception of acidity.
• Taste the salt and retaste the wine. The salt frequently magnifies the perception of acerbity.

These exercises demonstrate several important rules of thumb regarding structural components:

1. Sweet and sourness (acerbity) may be the most important structural components when it comes to food and wine matching. If the sugar or acrid content of a food is increased, the perception of the sugar or acid of the wine is decreased;
2. The intensity of this inverse relationship is dependent upon the departure in perception between the saccharide and acid in the food and that of the wine;
3. Changes in sugar are more dramatic than structural changes of astringency and bitterness;
4. Common salt tin alter the perception of acidity and astringency.

Some structural, texture and flavour components in foods are listed in Table i. (Adapted from an first-class publication - Ruddy Wine with Fish, Rosengarten and Wessen, 1989).

Table i - Examples of basic food elements

Structural Components

Salty	Acidic	Sweet	Biting
ham (proscuitto)	lemon	bbq sauce	broccoli
salary	limes	raisins	Endive

Flavors

Fruity	Nutty	Smoky	Herbal
peach	almonds	ham	coriander
jam	praline	bbq ribs	Pasta
Spicy	Cheesy	Bawdy	Meaty
clove	parmigiano	truffles	filet mignon
curry	pizza	organ meats	prime rib

Textures

Light	Rich	Coarse	Fatty
souffle	cream fraiche	cracked wheat	Lamb
Salmon mousse	lamb chops	blood sausage	Rillettes

Foods with the following characteristics are somewhat difficult to match: salty foods, extremely sweetness foods, high acid and spicy foods (adapted from Baldy, 1993).

Salty Foods. Some foods like ham, anchovies, bacon, or oysters can have a adequately loftier level of table salt which tin make wine pairing difficult. The reason is high levels of salt can magnify the influence of tannins in reddish wines and acerbity in loftier acid white wines. The result is to influence the balance equation making the vino taste slightly more astringent, more acidic and therefore, less sweet (Effigy i). Some high acid white wines can actually take on a metal taste if the salt concentration in the food is too high.

Using a Virginia semi-dry or off-dry Riesling to offset the influence of common salt from a Virginia ham is an instance of component contrasting. The sweetness in the vino offsets the consequence of the salt. There is room for a great deal of subjectivity. Some really adopt component similarity - a high acid white such as a Virginia Pinot Grigio with oysters. Hither, the high acid from the wine is really magnified by the table salt.

Sweet Foods. Sweet foods can take a carbohydrate content greater than 20% while sweet wines are seldom greater than x%. Very sweetness foods often over-residue the perception of sweetness, making the wine taste sparse and somewhat acidic or sour. This is the same sensory response suggested in exercise ane: if you gustation carbohydrate and and so wine, the wine will taste considerably less sweetness.

Sweet foods and sweet wines tin get well together if the sweetness is not too excessive and if the wine is slightly sweeter than the food. Often, tropical or stale fruits, for instance, add too much sweet in a food, simply apricots, peaches, pears and berries take their sugariness modified by their native acrid content making them desirable matches.

Acidic Foods. Wines are acidic, therefore, it can be hard to combine them successfully with some acidic foods. The stronger the acrid in the nutrient, the more hard the pairing. Vegetables such as spinach, asparagus, sorrel and artichokes are rather acidic but can exist modified by adding a source of sugariness or fat, which helps to mute the acidity. This is an example of component contrasting - modifying the acidic nature of the food and contrasting that with the acid of the wine (Effigy 1).

An instance of structural component similarity would be a high acid nutrient such equally a salad with a loftier acid wine such as a Beaujolais style red wine. Foods with strong flavors including vinegar, raw onions, sauerkraut, pickles, or garlic overwhelm a fine vino's more subtle season.

Spicy Foods. Booze provides a warm or hot tactile response which magnifies the hotness in spicy foods. When eating spicy foods, it may be better to opt for ice water. If y'all do accept wine, have a low alcohol wine that is uncomplicated or non-complex. Some enjoy a elementary sparkling wine with mildly spicy foods which, if the hotness is not too farthermost, can refresh the palate.

Wines with the post-obit structural characteristics generally increment the odds of successful nutrient and wine combinations: crisp acidity, dry out or slightly off dry, depression to moderate alcohol and smooth to slightly rough tannins. White wine acidity and red wine tannins are the almost important structural features for palate cleansing and nutrient matching. Annotation that the perception of the structural components in a vino is affected by age. Older wines are generally less acidic (therefore taste sweeter) and have smoother tannins. The post-obit is adopted from Baldy, 1993.

Crisp Acidity. Virginia 96 Chardonnays, for example, take a higher acid than the 97'southward due to the absurd nature of the 96 growing flavour. Additionally, the perception of acidity is higher in younger 97'southward. This is important in matching. Foods that are either loftier in protein, fatty or both, match better with wines with a high perceptible acidity. Such foods require more than acid in the wine to refresh the palate. Foods which are less rich can be enjoyed with a vino having a lower apparent acidity such as an older wine. Apparent acidity decreases as sugariness increases (Figure 2). Therefore, off-dry out (slightly sugariness) wines tin lucifer upwardly amend with foods depression in fat.

Dry Wines. Dry wines are the most versatile with foods and are ordinarily better with foods that are not sweet. Sweet foods can make dry out wines taste thin, sour, more severe, and oaky. Foods with some sweetness are best paired with wines of similar sweetness. Sugariness tin can come from fruits, honey, almonds, and some herbs and matches upwardly meliorate with slightly sweet wines. Also, wines that are slightly sweetness may exist a skillful choice to tone down the perception of astringency, bitterness, tartness (from acidic vegetables), and/or saltiness in foods. Extremely sweet dessert style wines are peradventure all-time matched with less sweet foods that tin refresh the palate between sips of vino. Temperature can also be used to enhance food and wine combinations. The colder the wine temperature the lower the perception of sugariness and therefore the greater the perception of acidity (Figure 2).

Moderate Alcohol. Low to moderate levels of alcohol help to cleanse the food palate as do tannins and acids. Loftier alcohol wines can impart a hot tactile response which makes pairing them with nutrient hard. This hotness can not but overwhelm and transform flavors, only can reinforce the hotness from peppers and spices. The tactile response from alcohol can be reduced by lowering the serving temperature of wine.

Supple Tannins. Tannins, which are responsible for astringency and bitterness, are derived from the grape, and perhaps from barrel fermentation and storage. Tannins are vital to the complication and longevity of red wines, but constitute a defect if their levels are too loftier. It used to exist common to have extremely severe tannins in young wines. We accept been working extensively in the last several years to produce Virginia red wines which are both complex and supple with smoothen tannins upon release; in other words, wines that are adept food complements. Other structural components can mitigate or enhance the effect of tannins. For case, residue sugar masks vino tannins, while increased levels of acidity increase the perception of both bitterness and astringency as the palate balance equation would advise (Figure 2).

Sweetness, fats and proteins in the foods can reduce the perception of tannins. Having a wine with smooth to simply slightly crude tannins helps to avoid the potential pitfall when matching foods with acidity, salt and tannins. Remember when selecting scarlet wines that the perception of astringency from tannins decreases with time. The older the wine the smoother the tannins.

Vino Texture

In improver to structural components we tin can as well look at nutrient and vino in terms of textural components (Figure ane). Texture is the quality in food and wine that we feel in the mouth as softness, smoothness, richness, creaminess, chewiness, oiliness, harshness, etc. Nosotros mostly speak of food or wine structure as being lightweight, medium or heavy. A wine's weight is also known as its trunk and refers to how heavy the vino feels in the mouth and how long the flavors last. Torso increases with increased concentrations of tannin and alcohol. Every bit a gross generalization, carmine wines take more palate weight or body than whites (Table 2). It is this lucifer between body or weight of the wine and weight or richness of the food that constitutes a large part of the rationale for the familiar rule - ruby wine with meat and white vino with fish.

Match the palate weight of the wine to the weight of the food. Low-cal bodied wines should be paired with food of frail texture, while heavy bodied wines are best with chewier, richer foods that have sturdier texture and/or college fat or oil content. Richer foods include lamb, duck, salmon, cheeses, and foods prepared with butter and creams (Table two). The strategy of selecting vino of light to medium body reflects the fact that such wines volition combine best with the majority of foods. Some features regarding contrasting and comparing texture include:

• Light wine goes well with lite food.
• Rich or heavily bodied wines and rich foods can become well, merely avoid excessive richness.
• In contrasting rich foods with calorie-free vino or the opposite, avoid excessive extremes.
• Temperature is a texture gene (example of contrast - warm food-cold wine).

The sense of body is a function of temperature. The colder the temperature, the lower the body. This can be used to assist your matchings. Cold temperatures tend to mask the sugariness (and therefore increase the sense of acidity - Figure 2) and mute flavors. Cold temperatures magnify the effect of tannins in crimson wines. The following is the recommended serving temperature range for wines:

• Sparkling wines and sweet wines: 40 - 45°F
• Dry out white wines, Roses and Blushes: 50 - threescore°F
• Lite bodied (depression tannin) Ruby Wines: 50 - 65°F
• Medium to full bodies Ruby-red Wines: 65 - 68°F

The alcohol and tannins, two elements found mainly in crimson wines, can influence food and vino pairing. Alcohol provides a texture sensation - e.g., hotness or warmth. Alcohol also provides component changes - loftier alcohol wines provide the impression of sugariness. Total bodied wines tend to be loftier in alcohol, light-bodied wines low in alcohol. When the alcohol content is loftier it imparts a sweet sense of taste which can match nicely with slightly sweetness foods.

Tannins provide a multi-dimensional change. They provide a textural modify, an astringent or dry rima oris sensation and can also provide a component change, bitterness. Fats and oils in food tend to neutralize the astringency and harshness of reddish wines, specially immature red wines. Tannic red wines match all-time with creamy, rich foods.

Some reminders regarding contrasts or similarity of construction and texture components:

• Acid wines and foods can become well - similarity reduces sourness (Ex. Beaujolais style and salad).
• Acid wines can become well with salty foods (Ex. Muscada and oysters).
• Loftier alcohol wines (have a certain sweetness) and salty foods more often than not taste bitter together (Ex. Alsatian Gew�rztraminer and potato chips).
• Sweet wines and sweet foods tin can go well together. It is all-time if vino is slightly sweeter than the nutrient (Ex. demi-sec Champagne and a light fruit tart).
• Biting nutrient and bitter wines do not cancel out each other. (Ex. the meat and skin of walnuts and overoaked Chardonnay).
• Alcohol and tannin accept a powerful influence on food and wine matching. (Ex. Chardonnay from a warm region, in a warm twelvemonth, may have 14% alcohol (v/v). Avoid matching with salty foods and with lite foods - they will exist done out past the richness of the wine).
• High tannin vino matches ameliorate with rich, fat foods. (Ex. immature cerise Virginia Cabernet Sauvignon with prime rib-wine'due south tannin perception volition exist reduced by the fat and protein).

Tabular array 2

Vino Body*
	Lighter			Heavier
White	Riesling	Gew�rztraminer	Chablis
	Pinot Grigio	Sauvignon Blanc	Viognier
	Chenin Blanc	Chardonnay-no oak	Chardonay butt-fermented or aged
	Sparkling Wines
Blood-red		Beaujolais style	Mournedre	Merlot	Cabernet
		Sangiovese	Pinot Noir	Cabernet	Sauvignon
				Franc	Syrah
				Bordeaux style

* This is a relative list which depends upon vintage, region and production fashion.

Adjusted from Baldy, 1993.

Food Trunk
Light-bodied	Medium-bodied	Full-bodied
sole flounder clams oysters	snapper bass shrimp scallops veal paillard	salmon tuna swordfish lobster duck

Matching Foods with Red Wines
Light-bodied	Medium-bodied	Full-bodied
salmon tuna swordfish duck roast chicken	game birds veal chops pork chops	lamb chops leg of lamb beefsteak (sirloin) game meats

Adapted from the Wine Spectator, 1997.

Flavour. Flavor is the third major component of interest in food and vino matching (Effigy 1). All wines share many common flavors: reds, whites and roses can be spicy, buttery, leathery, earthy, floral. However, the apple tree, pear and citrus flavors in many whites seldom show up in red wines. The current, red, and stone fruit flavors of red wines usually are not present in whites.

Flavors in food and wine pairing also involve dissimilarity and similarity. Avert generalities, since terms loosely applied practice non always fit (such equally A spicy ?? for Gew�rztraminer) and may have picayune to do with nutrient. Flavor contrasting is very personal: for example volition fruity and flowery go together? Some foods tin only take contrasts (example, there are no fishy wines, garlicky wines, etc.).

Examples of pleasant contrasts of flavor:

• Fishy/herbal - shad with Pouilly-Fum�.
• Smoky/flowery - ham with Virginia Riesling.
• Cheesey/cherry - parmesan-reggiano with light Chambourcin.
• Meaty/earthy - prime rib with aged Pinot noir, Mourvedre.
• Fruity/honeyed - strawberries with late harvest Vidal.
• Example of flavour similarity:
• Zinfandel/Duck in raspberry sauce - raspberry and raspberry.
• Fino sherry and almonds - nutty and nutty.
• Blanc de Noirs Sparkling wine and strawberries - strawberry and strawberry.

To raise your chances of success, select a wine with flavors which are not too assertive. This strategy helps to avoid flavor clashes. Fifty-fifty with a relatively neutral wine, however, you still need to consider whether the overall strength of the wine's flavor matches that of the food and/or seasoning. The intensity of a wine's flavor depends upon the grape or grapes used, the region and certainly the age of the wine. Younger wines are usually coarser in construction and stronger in flavor and combine well with more than strongly flavored foods. Older wines are more delicate in structure and flavor and are best served with milder flavored foods.

In similar flavor matching, the flavor in the food frequently tends to mute the aforementioned flavour in the wine. This principle tin can be used to aid customize a match-up. A Cabernet Sauvignon with slightly also much olive flavor may be improved past a few sliced olives in the sauce or by using a sauce with olive oil rather than butter. The key to making a food and vino season span is to place the dominant season in the food. The dominant season is not necessarily the main ingredient. For example, a menu championship with the word 'with' ofttimes depicts the flavor(s). Flavor synergism is when the wine and food can combine to create a totally dissimilar effect from that noted individually, usually by creating a third flavor. For example:

• Port and Roquefort together create a butterscotch or vanilla impression.
• Tannic and low fruity cherry-red with oily fish creates a third, unpleasant flavor.

Boosted examples of pleasant flavor similarity and dissimilarity, in part, adapted from Keehn, 1988:

• Chardonnay and mustard - contrast - apple flavors in the wine work against the distinctive flavors of the mustard.

• Sauvignon Blanc and goat cheese - contrast - herbal-vegetable flavors in the wine against bawdy flavors of the cheese.

• Champagne (brut) and bluish cheese - similarity - earthy flavors in the vino with the earthiness and gaminess of the cheese.

• White Rhone and nutmeg - similarity - spicy flavors of the vino confronting the aromatic spices. Custard-based outset course such equally poultry or vegetable mousse which are often flavored with nutmeg.

• Red Rhone and beef - contrast and similarity - Blackness pepper flavor in the wine complements the meaty flavors and complements any peppery seasoning.

• Cabernet Sauvignon and lamb - contrast - currant, berry and herbal flavors of the wine confronting the gaminess of the meat.

• Pinot Noir and mushrooms - similarity and contrast - earthy flavors of the mushroom can complement berrylike flavors in the vino or repeat earthy flavors in an older, wine.

• Riesling and almonds - similarity - slight, nutty flavour in the vino balances almond flavor, emphasizing wine's fruit. Ex. Trout almandine (for drier wines), almond tart (for sweet dessert wines).

• Sauternes and caramel - contrast - honey flavor in vino becomes more complex with caramel overtones. Ex. Baked apples, caramelized fruit.

• Cream Sherry and mocha - similarity - coffee-like flavors in the vino against coffee - chocolate flavors of mocha. Ex. Mocha mousse, mocha souffle.

 Examples of flavour contrasts for different wine varietals are:

• Chardonnay: Orange, Tarragon, Pistachios
• Sauvignon Blanc: Red Bell Pepper, Marjoram, Mustard
• Dry Riesling: Capers, Dill, Almonds
• Grenache: Curry, Orangish, Mint, Cinnamon
• Cabernet: Nutmeg, Thyme, Wild Rice, Pecans
• Syrah: Rosemary, Cinnamon, Tomatoes

Exercise iv (adjusted from Howie, 1998) involves a comparison of fine wines with the following foods: apple slices, jack cheese, Italian prosciutto, a sparse slice of medium rare roast beef, a wedge of triple-cream cheese, a slice of lemon and a cookie. The apple provides both sugar and acidity, the lemon pure acidity. The dry cheese is loftier in fat and salt while the cream cheese is mainly fat. The prosciutto provides salt and protein fatty, the beefiness mainly fatty and protein and the cookie a source of sweetness. The wines we utilise in the exercises are from diverse Virginia regions and include Riesling, Sauvignon blanc, Chardonnay, Cabernet Franc and Cabernet Sauvignon.

• The Riesling is tasted first and the wine construction, textural and flavor components are noted. The Riesling is tasted again followed by the apple tree. The apple conceals the fruit in the wine leaving a perception of saccharide and acid just.

• The lemon is tasted side by side, followed by a sip of Riesling. The strong acid of the lemon depresses the sense of acidity in the wine making it appear flat and lifeless.

• The next pairing is with the jack cheese. The high fat and salt completely overwhelm the light Riesling making it seem muted in flavor and character. A preferred suggested match with a loftier fatty-salty food would exist a sparkling wine (CO₂ helps clean the palate and adds to the sense of acidity) which has more than body and season consistency.

• The Sauvignon Blanc is and then tasted and the structure, texture, and flavour noted. With the Sauvignon blanc, the apple tree makes the wine seem less fruity.

• The Chardonney is renewed next. The Chardonnay fruit character is also muted past the apple and so that more oak and acid are perceived. Information technology may be a better choice to pair a fruitier wine such as a Virginia Gew�rztramine or perchance a Viognier if you are having fish with a fruit sauce.

• Pairing the Chardonnay with the cream cheese is an example of the importance of matching the weight (body) of the wine with the weight (texture) of the nutrient. In an extreme mismatch where the food is rich and the wine less and so, the wine character volition seem besides pale.

• With the prosciutto, the high salt content destroys nearly dry white wines. A slight degree of salt tin can be beginning by some residual sweet in the vino.

• The structure, texture, and flavor of the Cabernet Franc and Cabernet Sauvignon are noted.

With the rare beef more acid and peculiarly tannins are needed in the vino to residual the fat in the nutrient. Both the Cabernet Franc and the Cabernet Sauvignon lucifer adequately, although nearly would prefer the Cabernet Sauvignon. The Cabernet Franc and Cabernet Sauvignon are each tasted with the apple. Both the fruit and the wine are less interesting when tasted together. The apple with either the Cabernet Franc or Cabernet Sauvignon makes the tannins seem more evident as a outcome of the saccharide content of the fruit. The jack cheese is difficult on the Cabernet Franc with the tannins muted by the fat and the salts helping to magnify the tannins. The consequence is that the wine tastes much thinner.The following are some suggestions adapted from McDowell Valley Foods - One thousand. Keehn:

1. The more delicate the wine flavors, the more than delicate the seasoning. For instance, utilise a delicate White Zinfandel with the more subtle flavors of dill, chervil or parsley.

2. The stronger the wine flavors, the stronger the herb, spice or flavoring. For case, a rich Chardonnay with sage or clove; a Syrah with rosemary or caraway.

3. Some wines have an inherent spiciness and can exist combined with seasonings having spicy or hot backdrop. For case, a spicy Fum� Blanc with mustard or curry; Zinfandel, or Syrah with peppers or allspice.

4. If a wine is made in a sweeter mode, it usually complements seasonings that are sweetness, tart or salty. For example, a slightly sweet Riesling with the sugariness licorice flavour of tarragon; a sweet White Zinfandel with tart serviche; a slightly sweet Rose of Grenache with salty ham or prosciutto.

5. Excessive utilise of strong seasonings can overpower the gustatory modality and pleasure of wine. These strong seasonings include salt, garlic, vinegar, ginger, sugar, hot peppers and cilantro. We are not suggesting they exist avoided altogether, just utilize with some restraint or combine with milder ingredients, dairy products, or oils to diminish their bear upon.

6. Many vegetables have acids that compete with the pleasures of wine; in particular, artichokes, asparagus, spinach and sorrel. We suggest diminishing the competitive effect of their oxalic and fumaric acids by using sweet spices or sauces containing oils, cheese, foam, mayonnaise or other dairy products.

7. Utilize the potable wine as a seasoning ingredient in sauces, etc. It really doesn't take much wine and it reinforces the same flavors in the nutrient that are in the vino. If this sounds also inconvenient or expensive, use a vino of similar flavor, structure or mode. Its flavors are at their all-time when added ten minutes or and so prior to serving so as non to distort the original flavour components.

8. Serve more only prepared foods with restrained seasoning when serving older wine vintages because the subtle, complex flavors so valued in older wines can exist destroyed past strong food flavors or seasonings.

9. Effort pairing a vino with an herb and a hot spice; the combination can often enhance the vino's flavors more than if just one of the seasonings is used. For example, squash with sage and croaky pepper for Chardonnay; meats with mint and light-green pepper for Cabernet Sauvignon.

10. Most importantly, the quality of the result is directly proportional to the quality of the food, seasoning and vino selected.

The post-obit suggestions are adapted from Rosengarten and Wesson, 1989.

Blood-red or white wine with fish:

1. If red choose a young, fruity carmine
2. Utilise high acid red or white wine
3. Avert oaky whites and tannic reds
4. Avoid red wines with oily fish

Cerise or white vino with meat:

1. White meats in foam sauces are usually all-time with white wines.
2. White meats with browned treatments are skilful with red wines.
3. Red meats grilled or baked piece of work well with ruby wines.
4. Carmine meats cooked rare, simply with sure spices or techniques (e.g., deep frying) can become with white wines.
5. Cherry meats cooked for a long fourth dimension, like stews, get well with ruddy or white wines.

Salad and wine

1. Apply high acid wine.
2. If something sweet is in the salad, use a wine with some sweetness.
3. Light wines are best, complex subtle wines practice not go well.

Chocolate and wine

1. Serve a sweet wine with chocolate desserts.
2. Avoid complex, aged, sweet wines.
3. Alcohol in a wine helps to provide sweet, use fortified wines like Ports and Madeiras.
4. Take something acidic in the chocolate such as fresh berries or other acidic fruit.

Steak with Cabernet

1. For uncomplicated steak preparations, most Cabernets including elegant Bordeauxs will match well.
2. For steak preparations involving boosted strong flavors, richer Cabernets are preferable.

Red vino with cheese

1. House, dry out cheeses become all-time with reds.
2. Soft, fat or creamy cheeses brand most cerise wines taste slow.
3. Strong, smelly cheeses overwhelm carmine wines.
4. Salty, particularly blue vein type cheeses, overwhelm red wines.
5. Best friction match-up - dry, mild cheeses and rich, fruity, young reds.

Whites earlier Reds?

1. Choice has niggling to do with colour.
2. If white is light and red heavy, red will evidence improve served 2d - opposite is too true. If white is complex, red light, serve red first.
3. Nearly roses are calorie-free, therefore, ordinarily all-time served beginning.

Drys before sweets?

1. Order of dry out wine so sweet wine usually works the best.
2. If a dry vino is served after a sweet wine, make sure information technology's non extremely dry out, tart and sparse.

Successful keys to food and wine matching

1. Drink wines that you enjoy.
2. Match the weight of the vino with the richness and intensity of the nutrient. The wine should be at least equally total bodied as the nutrient it accompanies.

An understanding of the characteristics of foods and wines and how they interact can greatly heighten the pleasures of notice dining. Always think the one essential rule - take what you enjoy. Successful food and wine pairing is highly subjective and individualistic, more than like an experimental art course than a science.

REFERENCES

Baldy, One thousand. 1993. The Academy Wine Course. The Wine Appreciation Guild. 426 pp.

Goldstein, S. 1991. Ketzers TFT approach. Practical Winery and Vineyard. Sept/October p. 3.

Howie, M. 1998. Elements of taste. Practical Winery and Vineyard. May/June p. 72-74.

Keeln, One thousand. 1998. Matching seasonings and wines. Practical Winery and Vineyard. p. 41-43.

Rosengarten, D. and J. Wesson. 1989. Reddish Wine with fish. The art of marching vino with nutrient. Simon and Schuster, New York, Due north. Y. pp. 298.

Vino Spectator. 1997. Light wines, delicate dishes, richer whites medium weight dishes, light reds richer dishes, rich reds heavy weight dishes. April xxx. p. 46-53.

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Source: https://www.apps.fst.vt.edu/extension/enology/extonline/foodwine.html