Pairing_food_winespring2010

Pairing_food_winespring2010 - Wine tasting ...

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Unformatted text preview: Wine tasting  Monday May 10 th  Dave Chambers 6 high- quality wines $24.00. Sign up link on ilearn Group H Erin Burke, Jun Wen Du, Tiffany Maestas, Aram Prigian, Linda Snyder, Tara Tahir Group I Sheena Ansarinia, Paola Castillo, Rui Otomo, Matthew Shih, Per Steenstrup, Weilun Xu Group J Gerard Enriquez, Mylea Gacutan, Jessica Heller, Neil Pedrosa, Bianca Pinto, Benjamin Senderowicz Group K Angelica Anguiano Alcaraz, Marissa Clark, Abigail Garza, Alex Lopez, Jayne Marason, Shi Zheng Ann C. Nobel  Considerations: Intensity Weak to aromatic Quality Six descriptors Persistency Does the aroma quickly fade or does it linger? Food & wine go together because of the complements & contrasts they offer to each other. Food tastes better with wine because wine offers another set of aromas, flavors & textures that act as a foils to the aromas, flavors & textures of the food being eaten. In the best matches, the wine compliments the food at the same time as it offers a contrast. Acknowledgements to Natalie MacLean Food and wine matching With modern fusion cuisine and wines from new regions around the world, the choices and confusion are great. One new school of thought is that any wine goes with any dish. However, most of us dont put ketchup on our ice cream for the same reason as we dont drink a delicate white wine with a hearty meat dish or a powerful red wine with sole they are mismatched flavors and textures. http://www.youtube.com/watch?v=1-g1VG8 When the marriage of food and wine works well, each enhances the other, making the meal greater than if you had consumed them separately. Thats why the following classic matches have survived the changes in food fashion:  caviar & Champagne  stilton & port  foie gras &sauternes,  boeuf bourguignon & Burgundian pinot noir  goat cheese & sauvignon blanc  Chablis ( or Muscadet) & oysters It helps to start with the basic principles of food and wine pairing as they still provide a basis for experimenting with new world cuisine. One of the most important elements to harmonize between wine and food is flavor. For example, a tangy tomato-based pasta sauce requires a wine with comparable acidity. Without this balance between the acidity of the dish and the wine, the partner with lower acidity tastes flabby and dull, while the other, too tart. Most important themes: Basic tastes and sensations Food and wine matching: a learned response Texture Coking methods Matching power with power Can experience innumerable smells but only 4 basic tastes  Food allows sensation of cold and heat  Heat temperature sensation or spicy taste Experience: no automatic response to food and wine...
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Pairing_food_winespring2010 - Wine tasting ...

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