《Part_7_2_Food_and_wine》.pdf

Food and wine Food and wine pairings are never definitive •Raw materials for the food preparations change according to the seasons •Wines change as well during their ageing process • they start on fruity floral flavors • and turn to tertiary flavors : earthy and and mineral • the structure on the palate changes as well • the tanins in red wines will get more « silky » and fine • the impression of sweetness of desert wines will decrease • the oak flavors will get less present The quest for an ideal food wine pairing is a never ending story, but it is important to understand what works and why it works. (c) Etienne SIPP, 2012 Food and wine •The harmony is not only aromatic It is not wise to try to duplicate the flavors of the food. It would just lead to an uninteresting addition of flavors that does not bring a lot. •Great food wine pairings are tactile In food : crisp/crunchy/smooth/dry In wine: dry/texture of the tanins/acidity backbone of the wine All the art is to bring these notions together. (c) Etienne SIPP, 2012 Food and wine • The main food wine pairings are complementary The texture on the palate will call for the right wine • There are also food wine pairings that work in opposition For example a dry and crisp wine on a smooth and fat cheese • Side dishes are important : they can ruin a pairing (c) Etienne SIPP, 2012 Food and wine • The sequence of the wines is important For example a rich Gewurztraminer will make the life difficult for the following wine. It is not possible to isolate the dishes from each other. A gradation has to be ensured forthe choice of wines. (c) Etienne SIPP, 2012