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Unformatted text preview: St. Andrews food &amp; wine pairing Emily Farca Prof. Michael A. Weiss Fisrt course: Heirloom Tomato Salad with Toma Celena Cheese and a Panzanella Style Salad. To pair this course I choose the Prosecco, Prior, Bartolomiol, Veneto, I taly, NV The bubbles from the Prosecco clean the palate allowing the secondary flavors step out, like with the Toma Celena Cheese the bobbles and the acid clean the plate helping with the funky, aged flavor and making more notable the nuttiness, toasted seeds and caramelized milk come out and give the palate a great experience. The acid from the Prosecco cancels the acid from the tomatoes letting the palate enjoy the sweetness and freshness from the to- matoes. Also the Riessling, Reserve, Cave Spring, Niagara Peninsula, Ontario, Canada, 2007 con- trast the saltiness from the cheese with the sweetness from the wine creating a balance. Other wines that would pair with this course are:-Chateau Bonnet, MEBC, Entre Deux Mers, Bordoux 2008 This wine will cancel the acid from the tomatoes with the acid from the wine allowing other flavors to come out like the sweetness and freshness. Also The light body from the wine will match with the lightness from the salad. This would create a symbiotic relationship making the salad more flavorful and fresh and the wine more delightful....
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- Spring '11