Remarkable Service, The Culinary Institute of America. Third Edition
Restaurant Operations
Wine Pairing
Food and Wine pairings can be categorized into three main groups:
– One-way pairing: either make wine shine or food shine, but not both
– Two-way pairings: pair both food and wine shine
– Three-way pairings: make the food and wine shine but also adds an additional element
There are seven Characteristics of pairings
– Matching- when a dish and a wine are comparable in weight, texture, or structure
– Complementing- when a dish and the wine share a common flavor or creates a bridge between the wine and the dish
– Contrasting- when flavor, texture, or structure of the wine pulls out a specific and elite flavor, texture to the dish
– Compounding- a common flavor or texture between the wine and the dish and the flavor is amplified
– Complexing- reaction when you taste more layers of flavors as a result of the pairing
– Cleansing- when the acidity of the wines cuts through the fat of the dish
– Covering- when a dish or wine overpowers the other causing a negative reaction
– Clashing- occurs when contrasting flavors, textures, or structures are negative or create a new negative flavor
Assignment:
Write a seven course menu pairing food and wine using two-way pairings.
On a separate paper analyze why this wine goes with the dish
