Riviera Wine - Catalogue 2018

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112 FOOD AND WINE PAIRING Food and wine pairing can enhance the gastronomic experience of a meal, be it a lunch on the beach or an exclusive dinner on the aft deck. The most important factor to remember when pairing wine and food is the personal preference of your guest. Most people prefer a powerful red wine with steak and a white wine with salmon, but there is nothing wrong with drinking a red Barolo with salmon if that is what you enjoy. Besides personal preference, there are a number of guidelines to follow to find the best pairings and avoid some bad matches. RIVIERA WINE FOOD AND WINE PAIRING
STAY LOCAL Many wines, especially in the Old World, have evolved over the years to suit the local cuisine. If in doubt about what wine to pair with a food, then a local wine can be a good place to start. For example, a lot of Italian food is tomato based and the acidity of the tomatoes matches well with the high acidity of Italian wines. Another example is Goats cheese and Sauvignon Blanc, Sancerre and Pouilly Fumé (both made of Sauvignon Blanc). There is a famous Goats cheese called Crottin de Chavignol made just outside the village of Sancerre and the aromatic flavours of each pair beautifully together. Other examples include Boeuf Bourgignon and red Burgundy, oysters and Muscadet and truffles and Barolo. WEIGHT Weight is a very important factor to take into consideration and you should try to match the weight of your wine with the weight of your food. For example a light green salad would pair well with a bodied wine such as a Pinot Grigio or Sauvignon Blanc. The goal with food and wine paring is to have the wine and food to co-exist and be able to express its character without being dominated by the other. If one were to serve a full bodied buttery Chardonnay with light green salad, the wine would be overpowering and you wouldn’t be able to taste the salad. Likewise if you had a weighty dish such as a mushroom risotto, this would overpower a light bodied wine and then a full bodied Chardonnay would come in handy. FLAVOUR INTENSITY The amount of flavour in a dish is another important aspect for the same reasons as above. A full flavoured wine will overpower a very mild dish and vice versa. The reason why a Barossa Shiraz is a great match for BBQ meat is that both the wine and food are full flavoured and spicy. On the other hand, a lightly flavoured red wine like Beaujolais would not be able to compete with the intense BBQ flavours. A classic rule that also would fit under this heading and generally works well is that white meat goes with white wine (or light red) and red meat goes with red wine. ACIDITY If you have a dish with a lot of acid such as pasta with a tomato sauce or a salad with vinaigrette dressing, then you need to ensure your wine has equal or higher acidity. Gambas 113 RIVIERA WINE FOOD AND WINE PAIRING
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WELCOME ! Three years ago I became
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CONTENTS FINE WINES & CHAMPAGNE 4 1
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HOW CHAMPAGNE IS MADE The process o
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CHAMPAGNE KRUG Despite being owned
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CHAMPAGNE LOUIS ROEDERER This top q
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CHAMPAGNE TAITTINGER Back in family
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THE 1855 CLASSIFICATION: In 1855, t
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RED BORDEAUX FIRST GROWTHS CHÂTEAU
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RED BORDEAUX TOP OF THE RIGHT BANK
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RED BORDEAUX PAUILLAC LYNCH BAGES 1
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RED BORDEAUX MARGAUX MARQUIS DE TER
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RED BORDEAUX SAINT JULIEN Saint-Jul
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RED BORDEAUX MÉDOC AND HAUT MÉDOC
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RED BORDEAUX SAINT EMILION Saint Em
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RED BORDEAUX POMEROL Pomerol is the
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WHITE BORDEAUX - SWEET SAUTERNES Sa
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Great villages for white include Me
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BURGUNDY WHITE & RED OLIVIER LEFLAI
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BURGUNDY WHITE & RED VINCENT GIRARD
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BURGUNDY WHITE WILLIAM FEVRE - CHAB
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48 RHÔNE VALLEY Châteauneuf du Pa
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RHÔNE VALLEY GUIGAL Guigal are fam
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RHÔNE VALLEY BEAUCASTEL - CHÂTEAU
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54 SOUTHERN FRANCE Bandol Herault P
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CÔTES DE PROVENCE VALLOMBROSA (LAD
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BORMES LES MIMOSAS • www.chateaul
Page 64 and 65: CÔTES DE PROVENCE CHÂTEAU MIRAVAL
Page 66 and 67: 64 LOIRE Pouilly Fumé Sancerre Loi
Page 69 and 70: LOIRE VACHERON The Vacheron family
Page 71 and 72: ALSACE ZIND HUMBRECHT This Domaine
Page 73 and 74: ITALIAN RED PIEDMONTE ALESSANDRIA B
Page 75: ITALIAN RED TUSCANY ANGELO GAJA Bru
Page 79 and 80: ITALIAN RED TUSCANY CASANOVA DI NER
Page 81: ITALIAN WHITE ANGELO GAJA - TUSCANY
Page 84 and 85: 82 OTHER EUROPE Austria Germany Por
Page 86 and 87: EUROPE GERMANY SCHLOSS JOHANNISBERG
Page 88 and 89: EUROPE SPAIN - RED ALVARO PALACIOS
Page 90 and 91: 88 AMERICA United States Argentina
Page 92 and 93: AMERICA UNITED STATES OPUS ONE - NA
Page 94 and 95: AMERICA UNITED STATES SHAFER VINEYA
Page 96 and 97: AMERICA CHILE 94 ERRAZURIZ Errazurr
Page 98 and 99: 96 AUSTRALIA, NZ & SOUTH AFRICA New
Page 100 and 101: AUSTRALIA, NZ & SOUTH AFRICA NEW ZE
Page 102 and 103: AUSTRALIA, NZ & SOUTH AFRICA AUSTRA
Page 104 and 105: 102 WATER & SPIRITS We have a compr
Page 106 and 107: WATER & SPIRITS 104 TEQUILA Patron
Page 108 and 109: 106 WINE TRAINING There are several
Page 110 and 111: 108 THE IDEAL WINE LIST For some re
Page 112 and 113: WINE MENU 110 The main objective of
Page 116 and 117: 114 RIVIERA WINE FOOD AND WINE PAIR
Page 118 and 119: 116 STORAGE Wine is a fragile and d
Page 120 and 121: OUR TEAM Louise SYDBECK M W Founder
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Riviera Wine - Catalogue 2018

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