Rodolphe Maurel
Vanessa
Cornish Pasties
7
Cornish Pasties
600
0
<div id="content_left_yt"><iframe width="560" height="315" src="https://www.youtube.com/embed/fSEGbWRV1RQ" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe></div><div class="virtualpage">
Hey y'all it's Madeleine I want to explain the basics behind food and wine pairings1 so you can create pairings on your own. In order to do so, I'm using an infographic poster called the food and wine pairing chart that I created for Wine Folly, so we can sort of <abbr title="examiner">vet</abbr> some pairings together. But before we get into all of that, let's understand the basics, the fundamentals of flavor pairing.
The process of flavor paring1 involves <abbr title="équilibrer">balancing</abbr> tastes with one another. There are essentially five <abbr title="composantes de base">building blocks</abbr> of taste to construct flavor pairings: bitter, sweet, salt, fat and acid.</div><div class="virtualpage">
So let's say you have this dish with <abbr title="chou kale">kale</abbr> and kale has some bitterness1 in it. You might want to complement1 that bitterness with fat, salt and some sweetness1 to help <abbr title="équilibrer">balance out</abbr> the dish. It's useful to note that the more intense the taste, the more intense the balancing taste should be. So if I had <abbr title="trévise">radicchio</abbr> in the last example, which is a lot more bitter, I might opt for something like candied walnuts1 and blue cheese to really counterbalance1 the flavors. </div><div class="virtualpage">
The topic of flavor pairing goes pretty deep. There are now other flavors we've learned and understood that go beyond just the five fundamental tastes, including umani1 or meatiness1 or piquancy1 which means spiciness1, so you can go crazy if you want to, but I like to keep things simple not only because you're learning, but as soon as you add wine it gets more complicated.
When I'm thinking about pairing wines with food, I like to think of the wine more as an ingredient with attributes than as just wine itself. Wine as an ingredient is a fermented beverage1 with a lower pH which means fundamentally it's on the acid side1 of the spectrum.</div><div class="virtualpage">
Next some wines are sweet and some are dry as in not sweet and finally if you're working with a red wine, you will have an element of bitterness in the form of pigment and polyphenols1 <abbr title="also know as">aka</abbr> tannin1. Now that we see wine as an ingredient, we will choose the role it plays with the food. It will either be a congruent1 pairing where the flavors go together, or a complementary1 pairing where they contrast one another.</div><div class="virtualpage">
A good example of a congruent pairing would be a zesty1 Sauvignon Blanc paired with chilled cucumber soup. In this pairing, the sharp citrusy1 and herbaceous1 flavors that Sauvignon Blanc <abbr title="mettre en valeur">highlight</abbr> the freshness of the cucumbers in the soup which is texturally very creamy.
A good example of a complementary pairing would be the classic pairing of steak and Cabernet Sauvignon. In this pairing, the acids and tannins in the wine work opposite the rich fatty flavors and umani in the meat.</div><div class="virtualpage">
When you have a good understanding of the fundamental tastes in the different styles of wines, it's actually pretty easy to come up with food and wine pairings <abbr title="tout seul">on your own</abbr> in your head. <abbr title="cependant">However</abbr>, if you're just getting started, I totally understand, we created this <abbr title="diagramme">chart</abbr> I'm gonna link it here, up there, maybe down there, so you can take a look at it on your own and start practicing pairings, all right! Here's how the chart works: on the x-axis1 there are nine styles of wine, on the y-axis1 there are food ingredients which are organized by type. You'll see the recommended pairings for these ingredients as you go across the x-axis. <abbr title="points">Dots</abbr> indicate a pairing and large dots indicate an excellent pairing. So if you want to create your own pairing, identify the major ingredients in your dish, the sort of the primary flavor profiles1, and then use the chart to find recommended wines.</div><div class="virtualpage">
So for example, let's say I want to pair a BLT sandwich on <abbr title="froment">wheat</abbr> bread. I would then identify the major ingredients. Well, bacon is definitely a major ingredient, there's lettuce but it's more of a textural thing, tomato is an ingredient and so is the wheat1 bread. So those three ingredients I will find on the chart, there's bacon, bacon seems to go well with a light red wine and a sweet red wine, then there's tomato, tomato will go with a medium bodied1 red wine but it'll also pair with a sweet wine, and then finally we have the wheat bread which goes with several different wine styles, and it looks like it will also go with a sweet white wine too. I might be picking a sweet white wine to go with my BLT and as it happens Riesling, an <abbr title="vin de vendange tardive">off dry</abbr> Riesling is an excellent pairing with a BLT sandwich.
Alright I hope you enjoyed this little wine and food pairing demo and have fun making wonderful pairings.</div>
Correct! Well done.
Some of your answers are incorrect. Incorrect answers have been left in place for you to change.
The next correct letter has been added to the answer.
1
0
1
0
6
wine_pairing2.htm
0
0
0
0
Your time is over!
Check
OK
Help
[?]
0
0
Your score is
=> Next
<=
1
0
0
../situations/situations.htm
../situations/situations.htm
Geneva,Arial,sans-serif
small
#ffffff
#ff8000
#ffffff
#000000
#ff8000
#ff8000
#ff8000
../../../sequane.php
one
two
three
<link href="../css/jcloze.css" rel="stylesheet" type="text/css"/>