Conquer the art of wining and dining with these tips…
hi I’m Rachel May and today we’re going to talk about wine pairings now there’s certain elements of wine there’s sugar acid fruit tannins and alcohol and there’s also flavor components of food there’s fat acid salt Sweet Bitter and texture so when we think about pairing we need to think about how these flavor elements are going to work together let’s talk about some of the basic rules of wine pairing rule number one or derves need a dry rosé the reason is a rosé combines the light crispness of a white with the fru of a red and if you have a table of or derves there’s many different flavors and textures that you need to accommodate rule number two acid needs acid so any food that has a high acidic level something you’d want to squeeze a lemon onto that’s a great pairing with a light citrusy acidic white wine if you have a dish like chicken Pata pasta with tomato sauce or a roasted fish with Citrus which will pair with a bright citrusy pinio or savan Blanc it’ll be like a zap of fresh lemon in your dish rule number three tannin need fat if you have food with a higher fat content say a marbled ribeye steak or a brazed duck or grilled sausages you really need a wine with a textural element that will balance it out if you pair with a bold red wine Like A sarra or a Cabernet the tannins in that red wine really balance out the fat element rule number four heat needs sweet if you’re serving a dish that has a little kick to it or a little bit of spice you’re going to need a lighter slightly sweet wine to pair with it a good example would be a reasing or a white zendel rule number five salty needs bubbles now it can be a little hard to pair salty or fried foods with a wine but similar to a beer the carbonation of the sparkling wine adds a whole different texture and brings a whole new flavor to it rule number six earthy needs earthy now if you have a earthier food like mushrooms lentils or gy Meats they’re going to be great paired with an earthy wine a good choice would be a sarra or P Noir you really want to think about your dominant flavors is it sweet is it salty is it citrusy these are the elements you want to consider when pairing your wine with your entree hopefully this gives you a better idea for how to pair your wines with your food these tips are brought to you by shoptopia just what you want right where you are
25 Comments
I just put together a first draft of a wine and food pairing menu. It was really challenging because I wanted to serve fish as main course. This is definitely worth learning more about.
This is best way to explain the wine and food pairing in the most simplest way that even a fresher will get a good idea.
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.
@krystell Ann Borja
If you haven’t watched this yet, take advice – don’t! It must be the worst informed, completely BAD advice on wine pairing ever! The advice given is absolute drivel. Go watch something serious instead.
TLDR
1. Hot d’ouerves need a dry rosé
2. Acid needs acid
– light, citrusy, white wine such as Pinot Grigio or Sauvignon blanc
3. Tannins need fat
– bold red wine such as Syrah or Cabernet
4. Heat needs sweet
– lighter sweet wine such as a Riesling or white Zinfandel
5. Salty needs bubbles such as a sparkling wine
6. Earthy needs earthy
A Syrah or a Pinot noir
Acid needs acid? Totally wrong. Acid needs a smooth wine. For example pasta with tomato sauce needs a half body smooth wine, not a young wine with high acidity. It's the opposite if you want to reach a real pairing.
Thank you so much all the way from South Africa 🇿🇦
Great stuff, I am sure all what we need to know about wines is what are the elements and for food what are the flavour components of food. Very brief and to the point. Thank you
white wines can have fruity elements in their taste profile
Fantastic, thank you!
Simple, direct and easy! I loved it!
I wish she had of gone through the different types of wine first. Other than that i liked the presentation. It’s really about your own taste buds and what you like. Usually tho, it’s white meat white wine, red meat red wine 👌🏽
Hello Rachelle
DO you have a Facebook account ?
Thank you
it was very helpful
Super helpful. Thank you so much.
red wine… i like it cooled… you think thats not the etiquette? well fxxxu then.
No wine ,you won't get my time ✌️🍷😜
Love the information, but she talks sooo fast that you get lost !!
Whats funny?? If clientele asks fer sweet?? It a fruity wine the guys wife is asking for, most likely 99% of time. Unless its just desert, than you can grab a port, sherry, moscato etc. One thing as a server is understanding this concept. Allot of people really have no idea wtf they are asking for really. Like the Carbonara debates with all the know it alls. Thats cucina povera, midnight pasta, cheap eats, supposed to be. I'd rather make it my way at home how I want!!
you made this so easy. I love it.
Chào bạn tuyệt vời quá 👍🥰
I work at a restaurant that offers wine pairings and I wanted to learn more. Excellent video.
The best explanation on wine pairing ever. Short and straight to the point, easy to understand. Thank you.