葡萄酒学习-配餐.pptVIP

* * * Wine Studies Session 3: Matching Wine and Food There is no single choice of wine that must be drunk with a certain dish, but some are definitely a better match than others.  The Basic Considerations Balance the wine and food neither the food nor the wine overpowers the other. The Basic Considerations Balance the wine and food Weight of the food and body of the wine flavor intensity of the food and the wine. Practical Workshop Wine Fish Beef sausage Spicy chips Sauvignon Blanc Merlot Shiraz The Basic Considerations Pair ‘chew’ meat with tannic wines tannin reacts with protein meat soften the tannin on the palate.   The Basic Considerations Pair acidic foods with high-acid wines. Pair sweet foods with sweet wines.  Avoid wine and food clashes Pair salty foods with sweet or high-acid wines. Sweetness enhanced salty foods Roquefort cheese and sauternes苏玳甜酒与羊乳奶酪 Port and stilton 波特酒与蓝纹奶酪 A little acidity can also benefit salty food olives, oysters and other shellfish go best with crisp, dry, light-bodied white wines   Avoid wine and food clashes Pair fatty and oily food with high-acid wines. foie gras with Sauternes 鹅肝配苏玳甜酒  Weight of the food and the wine roast meat and red meat casseroles need a full-bodied wine Weight of the food and the wine plain white meat or fish need more delicate wine. white wines light-bodied, low-tannin red wines can also be successful.   Key flavors in the food and the wine Smoky Lightly smoked salmon for Burt Champagne 烟熏鲑鱼的烟熏味不重，配干型香槟 smoked meats like pork for German Rieslings 火腿之类的熏肉配带点甜的德国雷司令 smoky barbecued flavor suit powerful oaked wines like Australian Shiraz 烟熏味浓郁的烤肉，则适合用澳洲的橡木味十足的西拉 Key flavors in the food and the wine Spicy reduce the sweetness in wine and can make dry red wines seem more astringent Gewurztraminer from Alsace (with spicy flavor, like white pepper) unoaked white wines with ripe juicy fruit Key flavors in the food and the wine Fruity can be matched w