10

SPRING 2019

The 10 most important principles of food and wine pairing:

BY MASSIMO COPPETTI

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 FOOD AND WINE PAIRINGGOALS HAVE TO MAKE YOU HAPPY CLEAN : PALATE HARMONY: WINE AND FOOD FLAVOURS- SUBJECTIVE & OBJECTIVE

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FOOD AND WINE PAIRING 1-SUBJECTIVE 2-TRADITION 3-SEASON 4-MOOD 5-SCIENTIFIC

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LEVELS OF MATCH 1-no match 2-refreshment 3-neutral 4-good match 5-synergistic

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10 principles food & wine pairing

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1 Light to light, bold to bold caprese salad vs. light bodied white or rosè beef stew vs. full bodied red

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2 same or  contrast Decide if you want to mirror a given flavour, or set up a contrast

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2

same or  contrast main wine & food characteristic to take in consideration: Bitter (wine & food) Fat (food) Alcohol (wine) Salt (mainly food but even wine) Sweet (wine & food) Acid (mainly wine but even food)

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soft wine

rough wine

sugar/sweet alcohol

tannins acidity minerality/tastiness

soft food

rough food

fat ( animal & vegetable) oil sweet

bitter salt acidity

3

versatilemedium bodied  food friendly wine are: sparkling wines medium bodied red wines  such as Pinot Noir & Sangiovese ligth to medium bodied white wine such as: Riesling & Vermentino

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4 fruity & fruity  fruity medium bodied shiraz & pork and apple Fruity and soft wine can diminish bitterness in food

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5 wine acidity as a yellow highlighter wine acidity exalt simple food flavours

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6 Salt versus acidity acidity in wine diminish food  salt perception

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7 vegetablebased food versus acidity Wine acidity levels should be equal to vegetable-based food fattiness levels.

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8 animal-fat food and tannicalcoholic wines Bordeaux wine (made primarily from Cabernet Sauvignon and Merlot) is served with roasted lamb APICIUS-FUA

9 Salt versus sweet Stilton cheese (something salty) with Port (something sweet).

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10

sweet on sweet moderate sweet food and dessert wine APICIUS-FUA