day 90 wine & food pairing
TRANSCRIPT
Session V
TODAY’S DISCOVERIES:
Wine & Food Pairing Guidelines Port Madiera Brief Overview of:
Australia New Zealand South America South Africa
Wine and Food Pairing: a talent to be honed
Chardonnay?
Zinfandel?
Cabernet?
Though wine and Food pairing is intricate and diverse, there are some
basic rules one can follow.
It’s not just the protein that is paired, but
everything on the plate in balance; like the wine.
Grüner VeltlinerWhen a dish has
lots of fresh herbs…
Austrian Grüner Veltliner’s citrus-and-clover scent is lovely when there are lots of fresh herbs in a dish.
Other go-to grapes in a similar style include
Albariño from Spain and Vermentino from Italy.
Pinot Grigio Pairs with seafood…
Light seafood dishes seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy as well as a Chablis from France.
Off-Dry RieslingPairs with sweet & spicy dishes…
The slight sweetness of many Rieslings,
Gewürztraminers and Vouvrays helps tame
the heat of spicy Asian and Indian dishes.
Moscato d’AstiLoves fruit desserts…
Moderately sweet sparkling wines such
as Moscato d’Asti, Demi-Sec Champagne
and Asti Spumante help emphasize the fruit in the dessert,
rather than the sugar.
ML/Oak y Chardonnay
For fatty fish or fish in a rich
sauce…Silky whites—for
instance, Chardonnays from California, Chile or Australia, are delicious with fish like salmon or any kind of seafood in a
lush sauce
Rosé ChampagneGreat with dinner,
not just hors d’oeuvres…
Rosé sparkling wines, such as Rosé
Champagne, Cava and sparkling wine from California, have the depth of flavor and
richness to go with a wide range of entrées
Dry RoséFor rich, cheesy
dishes…Some cheeses go better with white wine, some with red; yet almost all pair well with dry rosé, which has the acidity of white wine and the fruit
character of red.
Pinot NoirGreat for dishes
with earthy flavors…
Recipes made with mushrooms and truffles
taste great with reds like Pinot Noir and Dolcetto, which are
light-bodied but still full of savory depth.
Traditional Tuscan dishes, for example, have evolved along with Tuscan wines over centuries, and
have resulted in a symbiotic relationship with each
complimenting the other.
Old World Wines and Old World dishes are
intrinsically good together
Malbec, etc.Stands up to
strong sweet & spicy barbecue
sauces…Malbec, Shiraz and
Côtes-du-Rhône are big and bold enough to
drink with foods brushed with heavily
spiced barbecue sauces
Cabernet Sauvignon
Great with red meat…
California Cabernet, Bordeaux and
Bordeaux-style blends are terrific with steaks
or chops; their firm tannins refresh the
palate after each bite of meat.
Syrah, etc.Matches with highly-spiced
dishes…When a meat is heavily
seasoned, look for a red wine with lots of
spicy notes. Syrah from Washington, Cabernet Franc from France and
Xinomavro from Greece are all good choices.
Zinfandel, etc.For pâtés & mousses…
If you can use the same adjectives to describe a
wine and a dish, the pairing will often work. For instance, the words rustic and rich describe Zinfandel, Italy’s Nero d’Avola and Spain’s
Monastrell wines, as well as duck liver mousse.
But what about wine and cheese?
Because wine and cheese are both natural products that improve with age, they have limitless combinations, pairing well as their flavors evolve
The acid in wine and the fat in cheese compliment each other well, as one provides what the other lacks
Many cheeses also help to soften the tannins in wine, creating a fuller and fruitier taste
New cheese varieties, many incorporating creative flavors/ingredients, provide new pairing possibilities
Portugal
Though Portugal has recently emerged with some fabulous still wines, we will focus on their main
claim to fame: Madiera and Port
Portugal’s Wine Regions
PORT WINE HISTORY Established in 1756, the port wine producing Douro
region of Portugal is the third-oldest protected wine region in the world after the Tokaj-Helgaja region in Hungary, established in 1705, and Chianti, in 1716
Port became very popular in England after the Methuen Treaty of 1703, when merchants were permitted to import it at a low duty, while war with France deprived them of French wine
The long trip to England often resulted in spoiled wine, so the fortification with brandy was introduced to improve the shipping and shelf-life of the wine for its journey
The continued English involvement in the port trade can be seen in the names of many port shippers: Cockburn, Croft, Dow, Gould, Graham, Osborne, Offley, Sandeman, Taylor and Warre being amongst the best known
PORT WINE Brandy began to be added during
fermentation to kill the yeast and leave un-fermented sugar
Subsequently, Ports have a reputation for being higher in alcohol, noticeably sweeter, with more body and palate density than other still wines
The two styles of Port, therefore, pair well with desserts, as they accommodate a number of dessert options with ease and added versatility
Ports also pair well with many cheeses. Ruby Port, for example, is traditionally paired with Stilton blue-vein cheese
PORT WINE STYLES
Port wines can be split into two distinct categories: Wood-Aged (Tawny color) Bottle-Aged (Ruby color)
The only true bottle aged port is a Vintage Port
Port starts life as a red wine (unless, of course, it is a “White Port”) and then it's typically aged in wood casks or in the bottle (if it’s a Vintage Port)
PORT WINE STYLES II Basic Ruby Ports are inexpensive and made
from a mix of both grapes and vintages and are “aged” 1 year in oak and 2 years in the bottle However, they do not technically continue to age in
the bottle because they are already oxidized and are designed to be consumed young
Tawny Ports are lighter (in color and body) as they spend more time in oak; their color fades from ruby, to brick, and ultimately to mahogany The taste becomes nuttier and develops the rich
caramelized flavors of dried figs, dates and prunes
TAWNY PORT STYLES Tawny ports are commonly classified
in 10, 20, or 30 year designations which refer to a the average of a blend of various vintages
Tawny Ports come in three different styles: Colheita: Made from grapes that all
share the same vintage year Crusted: An un-filtered Tawny that
develops visible sediment (“crust”), which then needs to be decanted before serving
Indicated Age: Made from grape blends that are older in average age
VINTAGE PORT Vintage Ports are made of blended grapes
from various vineyards which are all from the same vintage year; hence the name
Aged 6 months in oak and then bottled (unfiltered and not oxidized) and aged for another 20 years!
As a direct result of this long-term aging, one can expect a pretty heavy layer of sediment, requiring decanting and a good bit of aeration prior to consumption
If Ruby Ports are entry-level, then Vintage Ports represent the upper-echelon of quality and cost
LBV PORT A classification that is commonly mistaken
with Vintage Port is "Late-Bottled Vintage" Port (LBV)
Originally wine that had been destined for bottling as Vintage Port, but because of lack of demand was left in the barrel for longer than had been planned
Over time it has become two distinct styles of wine, both of them bottled between four and six years after the vintage, but one style is fined and filtered before bottling, while the other is not
LBV provides some of the experience of drinking a Vintage Port without the need for lengthy bottle aging
WHITE PORT
As the name implies, White Port is derived from white grape varietals and can be made in both the very dry to semi- sweet styles
White Port is typically fruitier on the palate and a bit fuller-bodied than other fortified white wines
Often served as an aperitif, this particular Port has found favor as a replacement for Gin in a “Port & Tonic” on the rocks
MADEIRA
Madeira is a fortified white wine that is available in several different styles of dry to sweet variations
The base white wine is fortified with neutral grape spirits at differing points during fermentation, depending on the level of sweetness the maker is going for; the more sweet the Madeira, the earlier point in fermentation the base wine was fortified
MORE MADEIRA MY DEAR…
Madeira is a unique wine because it is not only fortified and oxidized, but also “cooked” under controlled temperatures in special buildings called “Estufagems”, making for an indestructible wine
In fact, the term “Maderization” refers to the process of oxidizing and heating a wine
Madeira is typically an amber-colored gem of a wine with caramel and nutty flavors
MADEIRA GRAPES AND STYLES
Sercial: A white wine grape that is used to produce a dry-style of Madeira, which is served as an aperitif with salty foods, olives, almonds, walnuts, and broth-based soups
Verdelho: A white wine grape used to make a semi-dry variation of Madeira, which is served with richer appetizers like prosciutto, fancy mushroom dishes or caviar
MADEIRA GRAPES AND STYLES II
Bual: A white grape that makes a semi-sweet Madeira, which is served as a dessert wine with fruit-based or caramel desserts
Malmsey: A white grape that makes the sweetest, richest, most full-bodied Madeira, which is an excellent dessert wine that is commonly paired with cheesecake, flan, tiramisu, crème brûlée or dark chocolate-based desserts
GENERIC MADEIRA
A “Generic" Madeira labeling basically denotes that the wine is not made from one of the four key noble grape varietals
It will also typically come with a "hint" on the label as to whether it is: Sweet (Doce) Medium-Sweet (Meio-Doce) Dry (Seco)
MADEIRA AGING CLASSIFICATIONS
Finest: Aged for a mere three years
Reserve: Aged for five years
10 & 15-Year: As the name implies; aged for 10 or 15 years
Vintage: Dated for a specific year
AUSTRALIA In just 200 years, Australia's wine industry
has become renowned throughout the world for their quality, innovation and depth
Consistently one of the top-ten wine producing countries in the world
Australia is such a large country, that almost every climate and soil type can be found on the continent
One of the few countries that produces every one of the major wine styles: Reds, whites, fortified wines (such as port), sweet
wines, and sparkling wines
AUSTRALIAN INNOVATION
Australia also has some of the oldest-surviving original Vitis Vinifera vines in the world
Since many of Europe's established vineyards were destroyed by disease in the 1800’s, some of the only survivors had been brought to Australia
In order to preserve these, Australian viticulturists have developed cutting-edge vine-management techniques now used throughout the world
Also developed methods using fewer chemicals
The home of the wine cask (aka “bag in the box”), it was invented and patented in Australia in 1965
AUSTRALIAN WINE REGIONS
Wine is produced in every Australian province, with more than 60 designated wine regions
However, Australia’s wine regions are mainly in the southern, cooler parts of the country, with vineyards located in: South Australia New South Wales Victoria Western Australia Tasmania Queensland
AUSTRALIAN WINE REGIONS
The wine regions in each of these states produce different wine varieties and styles that take advantage of the particular Terroir such as: Climatic differences, topography and soil
types
With the major varieties being predominantly: Shiraz, Cabernet Sauvignon, Chardonnay,
Merlot, Semillon, Pinot Noir, Riesling, & Sauvignon Blanc
Wines are often labeled with the grape variety, which must constitute at least 85% of the wine
NEW ZEALAND
New Zealand wine is distinctive for its purity, vibrancy and intensity
The long ripening period (a result of cool temperatures) allows flavor development whilst retaining fresh acidity, a balance for which New Zealand wines are renowned
New Zealand is home to what many wine critics consider the world’s best Sauvignon Blancs
NEW ZEALAND WINE REGIONS
There are a number of distinct major winegrowing regions spread throughout New Zealand, with the majority on the East coast of the Islands in the rain shadow of the mountains
Within these diverse regions, sub-regional characteristics are beginning to show through and wines are now being distinguished as being not just from a wine region, but from a sub-region and a place
Historically, French Sauvignon Blancs have been considered the world’s best, especially the Loire’s Sancerre and Pouilly Fumé
New Zealand’s stellar Sauvignon Blancs, however, have garnered quite a world-wide reputation
SOUTH AMERICA The wine producing nations of South
America are making great strides in improving the quality of their product
Chilean wines are the most predominant on the foreign market
Argentina, Chile's larger neighbor, is increasing quality, and is beginning to make an impact
As well as these two countries, there is also a small amount of wine coming out of Uruguay
CHILE West of the Andes, Chile's climate
varies from the heat of the arid, rocky, mountainous desert to the north and the icy, Antarctic expanse in the south
Midway between the two are the warm, fertile valleys that are home to this nation's vineyards
Like many New World nations Chile has only made an impact on the foreign market in the past decade, viticulture has been established here for centuries
CHILE II
There are a wide selection of international varieties planted, including: Cabernet Sauvignon, Merlot, and Chardonnay
In truth, much of what was once thought to be Merlot has recently been correctly identified as Carménère, a rarely-planted Bordeaux variety
Many wineries are bottling Carménère as a varietal, though it continues to be common to blend it with Merlot
ARGENTINA Malbec, historically thought of as a minor
blending Bordeaux variety, is behind some of Argentina's top reds and has become a trendy choice for consumers
Torrontés is another interesting Argentine grape; a white variety with some character With good winemaking, this variety can
produce fresh and aromatic wines, not unlike those made from Muscat
Some of the world’s highest altitude wineries are found in Argentina
SOUTH AFRICA The heart of the South Africa’s wine industry
encompasses the Cape Peninsula and the Coastal region, both of which are exposed to the maritime influences of the Atlantic and Indian oceans
A significant development in the South African wine industry has been the enforcement of the “wines of origin” (WO) program, which dictates the way that wine regions are defined and how they appear on wine labels
One of the main features of the program is that a wine stating a WO on its label must be made exclusively from grapes grown in those areas.
SOUTH AFRICA II South Africa demonstrates a mix of Old and New
World winemaking styles Its sparkling wine, and the majority of still wines, follow
New World winemaking practices There are many well-known fortified and dessert wines
which are more in line with their Old World counterparts
Diverse grape varietals are grown in South Africa: Chenin Blanc (locally know as “Steen”) and
Chardonnay top the list of whites Cabernet Sauvignon, Merlot and Syrah are notable reds Pinotage is another important variety and produces a
signature-style of South African reds
Wine # 1 Vintage: 2010 Name:Pinotage Producer: MAN Vintners Region: Stellenbosch, South Africa
Wine # 2 Vintage: 2010 Name: Morse Code Shiraz Producer: Henry’s Drive Region: Padthaway, Australia
Wine # 3 Vintage: 2011 Name: Malbec Producer: Diseno Region: Mendoza, Argentina
Wine # 4 Vintage: NV Name: Tawny Port Producer: Dow’s Region: Oporto, Portugal
Tasting & Wine Evaluation
Let’s Taste Our Wines: See: (color/clarity), Swirl & Sniff:
(viscosity & aromas; F.E.W.), Sip: (mouth-feel & flavor), Swallow: or expectorate, Savor: the finish
Take a minute to savor your wine:
15 seconds Mouth-feel30 seconds Fruit flavors & body45 seconds Are other flavors
present? 1 minute Tannins, length of
flavors
Now, let’s see what the professionals say and
what went into making these wines!
Fermented in stainless steel tanks over 5 days with frequent pump-overs. The skins were removed and the wine was pressed and racked back to tank for completion of alcoholic and malolactic fermentation. 20% of the wine was matured in American oak barrels (25% new) for 6 months. 15% Shiraz was added for its silky tannin structure and spicy fruit flavors. A small portion of the Pinotage was co-fermented with Viognier to enhance the aromatics. After further tank maturation, the wine was fined and filtered, then bottled. Vintage conditions: Good winter rains in 2009 kept vineyards healthy throughout summer. Excellent ripening conditions started the 2010 season, with cool temperatures prevailing. Strong winds resulted in some crop loss, but increased concentration of flavors in remaining fruit.
2010 MAN Vintners, Pinotage, Stellenbosch, South Africa
It all started as a simple plan: to make a wine that we’d love to buy. We wanted quality wine that offered excellent value and great packaging. Not exactly an epiphany, perhaps, but enough to motivate us into action. Of course, first we had to come up with a name. To keep peace in the families, we took our wives’ initials (we each have one wife) - that is how we explained to Marie, Anette and Nicky that we were going to be “busy” most weekends. “It’s for you!” we told them. And mostly it’s true.
Fun Information about MAN!
Morse Code Shiraz is a fruit driven wine made with minimal oak contact to allow the fruit flavors and regional characters to be at the forefront. With lifted floral lavender, spearmint, plum, cherry fruit and hints of spice and licorice this is a very aromatic wine.The palate is medium-bodied and elegant with fleshy plum fruit and cool climate rose and lavender characters as well as hints of spearmint; finishing with a soft and smooth tannin structure. Vinification: The vineyards destined for the Morse Code Shiraz are harvested when flavour ripe, and fermented on skins for a period of 5 days. Only the free run fraction of the wines is selected for the Morse Code as we aim to have a soft rounded palate with a velvety finish. It is matured for a period of around 12 months and a small proportion of the wine finished ferment in barrel, but the majority was un-oaked to allow the fruit to shine.
Henry’s Drive, Morse Code Shiraz, Padthaway, Australia
Simply put, this is a big, big wine and an outstanding value. It has a sappy, black cherry and blackberry nose woven with bright perfumed accents. The palate is full and fruity, with slightly jammy blackberry and plum flavors. There’s a little cocoa on the finish, which is relatively short. I’d like it if it had a touch more tannin, but it’s still a great wine at this price!
Another opinion:Admittedly this is a rustic version of the Malbec grape, but it offers full-throttle black and blue fruit scents and flavors underscored by notes of bitter chocolate, licorice and lavender and a touch of Malbec’s cedary, leafy, dried thyme quality. Tannins are a touch roughshod but essential and enjoyable too, in a sort of “these-boots-are-made-for walkin’” way. Call it succulent AND brutish
2011 Diseno Malbec, Mendoza, Argentina
Amber golden in color, soft and rich on the palate with a fine and mellow fruit flavor blending in with the almond overtones of prolonged cask aging.
A very fine Port to be savored in a reasonable sized glass so that the aromas and color can be appreciated. Serve slightly chilled in warm weather.
Dow’s Tawny Port, Portugal