Title :- Wine & France
Name: Mr. Sandeep Saxena
School of Hotel Management, Suresh Gyan Vihar University, Jaipur, Rajasthan
Key Words: Wine, classification of wine, principle of pairing wine with food, Sommelier, Color of wine,
The Aim of the video session is to impart the knowledge and professional serving technique about the term “Wine and France”.
In many places today, you will be advised that red wine is suited to certain foods and so is white wine. The science behind it is however not based on color only but a couple of other considerations. Commonly people are advised to accompany a diet of fish or red meat with white wine, and for most people, it complements their coronary experience but to be more specific you should take into consideration the general intensity of the meal you intend to serve and the essential ingredients that constitute the dish. When we talk about the strength of any plate, the general assumption is the weight of the meal regarding its impact on the digestive system. This largely depends on the sugar content of the feed, amount of salt accompanying the meal, elements such as acids and spices used to garnish the dish. The idea here is to provide an appropriate choice of wine that will not be overpowered by the blend of ingredients or a choice of wine that is probably too strong hence overpowering the dish. Given this, red wine will be ideally suited to go with meals constituted of red meat or white meat. An example of a perfect match with such a diet is the rich, full bodied Cabernet Sauvignon which goes perfectly with the weight of the thick but juicy and fatty steak all because their intensity in the digestive system is more or less the same.This video also contain quiz to enhance the understanding about the Wine & France.
