U of W - The World of Wines Week III

U of W - The World of Wines Week III - The World of Wines...

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The World of Wines Week Three
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Topics for Week 3 – Bordeaux,  Part 2 Review – the Left Bank of Bordeaux Cellaring and decanting red bordeaux wines Wine tasting – Saint Estephe – 1986 Cos d’Estournel Graves The AOC’s of the Libournais - Pomerol - Saint Emilion The Cotes Wine Tasting – Saint Emilion and Blaye Botrytis and dessert (sweet) wines Food and wine matching - Principles and guidelines - Wine and food tasting
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INTRODUCTION TO FOOD  AND WINE PAIRING
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Three Tiers to Pairings A.  Easiest 1)  Texture or weight of wine and food •  light body to light food •  heavy body to heavy food B.  Most logical – interplay of flavors Component : Found in : acid wine and food astringency (tannin) wine and food sweetness wine and food alcohol wine salt food
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B.  Most logical – interplay flavors (cont’d) 1. Salt (food)
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This note was uploaded on 04/15/2011 for the course ACCT 305 taught by Professor Allen during the Spring '11 term at Wilmington DE.

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U of W - The World of Wines Week III - The World of Wines...

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