Riviera Wine - Catalogue 2018
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
STAY LOCAL<br />
Many wines, especially in the Old<br />
World, have evolved over the years<br />
to suit the local cuisine. If in doubt<br />
about what wine to pair with a food,<br />
then a local wine can be a good place<br />
to start. For example, a lot of Italian<br />
food is tomato based and the acidity<br />
of the tomatoes matches well with<br />
the high acidity of Italian wines.<br />
Another example is Goats cheese<br />
and Sauvignon Blanc, Sancerre and<br />
Pouilly Fumé (both made of<br />
Sauvignon Blanc). There is a famous<br />
Goats cheese called Crottin de<br />
Chavignol made just outside the<br />
village of Sancerre and the aromatic<br />
flavours of each pair beautifully<br />
together. Other examples include<br />
Boeuf Bourgignon and red<br />
Burgundy, oysters and Muscadet<br />
and truffles and Barolo.<br />
WEIGHT<br />
Weight is a very important factor to<br />
take into consideration and you<br />
should try to match the weight of<br />
your wine with the weight of your<br />
food. For example a light green salad<br />
would pair well with a bodied wine<br />
such as a Pinot Grigio or Sauvignon<br />
Blanc. The goal with food and wine<br />
paring is to have the wine and food<br />
to co-exist and be able to express its<br />
character without being dominated<br />
by the other. If one were to serve a<br />
full bodied buttery Chardonnay<br />
with light green salad, the wine<br />
would be overpowering and you<br />
wouldn’t be able to taste the salad.<br />
Likewise if you had a weighty dish<br />
such as a mushroom risotto, this<br />
would overpower a light bodied<br />
wine and then a full bodied<br />
Chardonnay would come in handy.<br />
FLAVOUR INTENSITY<br />
The amount of flavour in a dish is<br />
another important aspect for the<br />
same reasons as above. A full<br />
flavoured wine will overpower a<br />
very mild dish and vice versa. The<br />
reason why a Barossa Shiraz is a<br />
great match for BBQ meat is that<br />
both the wine and food are full<br />
flavoured and spicy. On the other<br />
hand, a lightly flavoured red wine<br />
like Beaujolais would not be able to<br />
compete with the intense BBQ<br />
flavours. A classic rule that also<br />
would fit under this heading and<br />
generally works well is that white<br />
meat goes with white wine (or light<br />
red) and red meat goes with red<br />
wine.<br />
ACIDITY<br />
If you have a dish with a lot of acid<br />
such as pasta with a tomato sauce or<br />
a salad with vinaigrette dressing,<br />
then you need to ensure your wine<br />
has equal or higher acidity. Gambas<br />
113<br />
RIVIERA WINE FOOD AND WINE PAIRING
Change language