Food and Wine Pairing - Carl Colson CUL 214 3 May 2016 Mrs...

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Carl Colson CUL 214 3 May 2016 Mrs. Kristine Miller Food and Wine Pairing Before I completed my research on food and wine pairing I thought there were these big formulas that one had to follow. But turn out it best to drink a wine that appeals to you it would be horrible to sit down to a nice meal with a wine you’re not fond of because a chart said to pair it with that particular meal. It’s important to note that you should match the wine with the prominent element or character in the dish. The sauce is it sweet, spicy, creamy this factor plays important role in what wine you pair with the dish. When pairing wines the texture of the wine matters more than the flavor combination. Components of wines are sugar, acid, fruit, tannins and alcohol. Flavor components of food are fats, acid,
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  • Summer '16
  • Mrs. Miller
  • Cabernet Sauvignon, Mrs. Kristine Miller, Carl Colson, Carl C

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