Food-Wine Pairings.txt

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  1. ´╗┐Food-Wine Pairings
  2. Food: Grilled red meat, roasted lamb
    • Wine: Super Tuscan, Merlot, Right Bank Bordeux, Left Bank Bordeaux
    • Markers: CS: blackcurrant, green pepper, tobacco; Merlot: plum, blackberry, chocolate, fern leaf
    • New World: Rubus Old Vine Napa Valley CS 2007, Long Meadow Ranch CS 2007 (Rutherford)
    • Old World: Old World: Antinori Tignanello "TIN-YA-NELLO" IGT Toscana 2007
  3. Food: Grilled red meat or a rustic beef stew
    • Wine: Malbec
    • Markers: blueberry, coffee bean, ripe plum
    • New World: Achaval Ferrer "Finca Altamira" Malbec 2008 (Mendoza)
    • Old World: Chateau la Caminade Cahors Cuvee "La Commandery" 2006
  4. Food: Beef braised in red wine, game birds, pasta with shaved white truffles.
    • Wine: Nebbiolo (Barolo/Barbaresco)
    • Markers: dried red fruits, tar, rose, licorice, truffle, mushrooms
    • New World: Caparone Nebbiolo Estate Grown Paso Robles 2005
    • Old World: Pio Cesare Barbaresco "Il Bricco" 2003
  5. Food: Dark fish (grilled salmon), salami, olives, pepperoni pizza, broiled foods, French cuisine
    • Wine: Gamay (high acid, low tannin)
    • Markers: strawberry, bubblegum, violets, banana
    • New World: Edmunds St. John Bone-Jolly Gamay Noir, El Dorado County (Sierra Foothills) 2008
    • Old World: Pierre Durdilly Domaine les Gryphees (seashell fossils) Moulin-a-Vent Cru Beaujolais 2009
  6. Food: Veal, smoked duck breast, lamb kebabs
    • Wine: Pinot Noir (high acid, med alcohol, low tannin, med body)
    • Markers: Black Cherry, strawberry, cranberry, violets, tomato leaf, cola bean
    • New World: Pey-Marin Trois Filles Marin 2008
    • Old World: Morey-Coffinet Chassagne Montrachet Les Chaumes 2009
  7. Food: Smoked pork roast, Pot roast with carrots and beets, roasted herbs, mushrooms, and onions
    • Wine: Syrah/Shiraz (firm tannins)
    • Markers: raspberry, blueberry, black pepper, smoked meat, leather
    • New World: Schild Estate Barossa Shiraz 2008
    • Old World: Saint Cosme Cote Rotie 2004
  8. Food: Dishes with tomatoes, white beans, mushrooms, grilled red meat
    • Wine: Sangiovese (high acid, bone dry)
    • Markers: sour red cherry, licorice root, fennel, black tea, leafy underbrush
    • New World: Altamura Napa Valley Sangiovese 2006
    • Old World: Camigliano Brunello di Montalcino 2003
  9. Food: smoky grilled meat, sausage, barbeque sauces; avoid super spicy
    • Wine: Zinfandel (high alcohol)
    • Markers: cranberry, blueberry jam, blackberry pie, peppercorn, peach yogurt
    • New World: T-Vine Cellars Napa Valley 2007
    • Old World: Layer Cake 2008 Primitivo IGT Puglia Italy
  10. Food: sauteed white fish, shellfish, shrimp, broiled foods, cream-based sauces, Scandinavian cuisine
    • Wine: Chardonnay, e.g., Chablis (wet chalk, lemons, and green apple)
    • Markers: hazelnut, apple, cheese rind, pineapple, butter
    • New World: Patz & Hall Sonoma Coast Chardonnay 2008; Rombauer Carneros Chardonnay 2009
    • Old World: Domaine Francois Raveneau Chablis Butteau 1er Cru 2005; Jobard Meursault "Les Tillets" 2005
  11. Food: Salad greens, capers, tomatoes, sauteed white fish, smoked salmon, goat's milk cheese, Japenese cuisine, asparagus, shellfish, herbaceous dishes
    • Wine: Sauvignon Blanc, e.g., Sancerre (bone dry, high acid)
    • Markers: grapefruit, grass, gooseberry, jalapeno; Tarragon in Sancerre, Passionfruit in New Zealand
    • New World: Round Pond Estate Sauvignon Blanc 2010 (Rutherford); Cloudy Bay SB 2010 (Marlborough)
    • Old World: Jean-Marc Brocard Saint-Bris 2009
  12. Food: Rich, salty, or mildly spicy foods; Ceasar Salad, Pad Thai, Spicy Tuna Roll
    • Wine: Chenin Blanc
    • Markers: bruised apple, honey, chamomile, wasabi, tangerine, wet wool
    • New World: The Royal Chenin Blanc 2009 (South Africa)
    • Old World: Domaine Eric Morgat L'enclos Savennieres (bone dry) 2006; Georges Brunet Vouvray Demi-Sec 2005
  13. Food: Fish, shellfish, fried smelt, crab cakes, greens with vinaigrette
    • Wine: dry Riesling
    • New World: Lamoreaux Landing 2009 Dry Riesling; Stony Hill White Riesling Napa 2009
    • Old World: Trimbach Riesling Cuvee Frederick Emile 2002; Freie Weingartner Wachau Riesling 2004
  14. Food: Ham (or any pork), root vegetables, and foods containing spicy heat
    • Wine: off dry Riesling
    • Markers: apricot, peach, petrol, lime zest (young Aussie Riesling)
    • New World: Chateau Ste. Michelle, "Dr. Loosen Eroica", Columbia Valley, Washington, 2008
    • Old World: Schloss Schonborn Riesling Hattenheim Nussbrunnen Kabinett Rheingau 2009
  15. Food: On their own or with custards or desserts containing fruit
    • Wine: sweet Riesling
    • New World: Mount Horrocks Cordon Cut Riesling 2009 (Clare Valley)
    • Old World: Hugel Riesling Vendange Tardive 20011
  16. Food: Glased ham, clam chowder, creamy sauces, mild white fish, and simply prepared pork
    • Wine: Viognier
    • Markers: honeysuckle, vanilla, citrus blossom, Fruit Loops, mango
    • New World: Zaca Mesa Santa Ynez Viognier 2009
    • Old World: E. Guigal Condrieu La Doriane 2009
    • Note: Italy-->Oregon-->Alsace: dry/high acid/low alc --> off-dry/med acid/M+ alc
  17. Food: Simple preparations of chicken, fish, and shellfish
    • Wine: Pinot Gris/Grigio
    • Markers: lemon rind, melon, peanut shell, flat beer
    • New World: Robert Sinskey Los Carneros Pinot Gris 2005
    • Old World: Livio Felluga Pinot Grigio Collio 2009
  18. Food: Foie Gras, French onion tart, Asian food
    • Wine: Gewurtraminer (low acid, high alcohol)
    • Markers: lychee, rose, potpourri, grapefruit pith, candied ginger
    • New World: Novy Gewurztraminer 2009 (dry, Russian River)
    • Old World: Trimach Alsace Gew├╝rztraminer 2002; Helfrich Gwwurztraminer Steinklotz Grand Cru 2005
  19. Food: sushi, shellfish, oysters and caviar, fried foods like tempura
    • Wine: Sparkling
    • New World: Schramsberg Blanc de Noirs 2007
    • Old World: Veuve Clicquot "La Grand Dame" Brut 1998

Card Set Information

Food-Wine Pairings.txt
2012-11-26 12:19:29
Certified Sommelier

French Culinary Institute
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