Today, I'm going to be talking about something that I think is very important in the Food Industry and is also something I've been learning more about in class recently. Wine Pairings!
Monday night in Beverage Management, we tried 5 different types of wine, from Left to Right they were Sauvignon Blanc, Chardonnay, Riesling, Merlot, and Cabernet Sauvignon. Our teacher had us try each wine with salt and lemon, honey, and Sriracha Mayonnaise. The lesson was that sometimes certain flavors, such as acidic, spicy, or sweet can either enhance or overpower the flavor of the wine.
Above ^ is the description of how heavy different foods are. The lightest is salad after that is a plain baked potato. Once you start adding sour cream or bacon, you start making the potato a lot heavier. The examples above also speak give examples of this. Basically, the weight of the food affects the weight of wine you should pair it with.
Above ^ is also a chart that tells about how different cooking methods can change the weight of a dish.
This chart ^ is the how the different types of wines lay on the scale of weight. The lightest of course is a sparkling wine, mostly because of the bubbles. It creates that airy, light feel. My book* suggests that stewed or roasted pair well with robust red wines such as Chianti, Merlot, Cabernet Sauvignon, or Syrah.
Above ^ are some other facts about wine pairings. Spicy foods should be paired with softer wine that are light in alcohol and slightly sweet. Dessert wine should be sweeter than the dessert itself. A cheese course is best paired with a white wine. Fine and aged wines are best paired with uncomplicated dishes to keep with the integrity of the wine.
I find wine pairings to be very interesting, because they are so many details involved in picking the perfect wine to with a dish. Right now, I've mostly just started to acquaint myself with different types of wine. I know which I like and dislike, but want to be able to taste the different fruity, spicy, smokey aspects of different wines.
*Society of Wine Educators is the Title of my textbook
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People who love to eat are always the best people.
My name's Abby. I am a Iowa Culinary Institute graduate, current owner of a small online bakery, and a transaction coordinator to a couple pretty cool realtors. All in all, life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!