The 10 Commandments Of Food & Wine Pairing
Commandment 1 - MATCH QUALITY
When pairing wine and food, you must always take into account the quality of the wine and the quality of your dish. A complex dish made for special occasions deserves a complex and special wine. On the other hand; simple, everyday dishes match best with simple and easy to drink wines. Putting a simple wine with a special dish would be as unsuccessful as squeezing ketchup on to a Filet Mignon.
You must always attempt to match the relative quality of your wine to the quality of your dish. If you are going all out on a meal, with the highest quality ingredients turned into a dish possessing intensity and complexity; you owe it to yourself to find a wine that also fits the bill. If your food comes out of a box, well then, your wine probably should too.
Special Occasion Dishes with Special Occasion Wines
Everyday Dishes with Everyday Wines
Commandment 2 - MATCH POWER & WEIGHT
Imagine you are at the dinner table and served a dish of delicately seasoned scallops; along with a peppercorn encrusted, smoked venison chop. As you begin to eat, you take a bite of the scallop, a bite of the chop. A bite of the scallop, a bite of the chop… What will the outcome be? Very quickly, you will no longer taste the scallop. The same thing will happen if you pair a wine to a dish with the same inequality in power. If you pair a Cabernet Sauvignon with those scallops, all you would taste would be the power of the wine. If you pair a soft Riesling with the smoked venison chop, all you get is the smoky meat.
Always take the relative power and weight of a wine and dish into account when making a pairing. The whole point of food and wine pairing is to make both the food and the wine taste better. If you cannot taste one or the other, then you are defeating the purpose.
Heavy Dishes with Heavy Wines, Robust Dishes with Robust Wines
Light Dishes with Light Wines, Delicate Dishes with Delicate Wines
Commandment 3 - LOOK INTO THE MIRROR
One of the easiest ways to make a wine and food seem like they have a natural affinity for one another is to use mirroring when you pair. Mirroring involves pairing two similar characteristics together to bring out that shared characteristic. If you have a peppery dish and want to emphasize the spicy pepper flavors, then pick a wine that has peppery characteristics like a Zinfandel. If you have an earthy, mushroom dish; and want to bring out that essence, pick an earthy wine like a Red Burgundy. It is no mistake that a rich, buttery California Chardonnay has a natural affinity for lobster; which is also rich and buttery.
One of the easiest ways to guarantee mirroring in a pairing is to use the wine you are serving as an ingredient in the food as well. It makes pairings seem like they are meant to be together.
Mirror Flavors and Characteristics that a Dish and a Wine Have in Common
Commandment 4 - FIGHT FAT
While fat is what gives a piece of meat a lot of its flavor, it gets in the way of flavor when eating. Practically every dish has a certain amount of fat in it, and when pairing wine, you should always take that fat into consideration. There are two ways to neutralize fat in a dish. Use a wine that has a high tannin content, a high acid content, or both.
Lighter dishes with high levels of fat such as salmon, poultry, cream sauces, and pork; are best paired with wines high in acidity. Think Riesling, Sauvignon Blanc and Pinot Noir. The acid in these wines will act like a knife that cuts through the fattiness in a dish, revealing more of its flavor. At the same time, the fat in the dish neutralizes much of the acidity in the wine, "dulling" the knife and making the wine less tart.
For heavier dishes with high levels of fat, we need heavier wines; and typically, the heavier the wine, the lower the acidity. Therefore, we need a different way to contrast fat. These types of dishes are best paired to wines high in tannins; such as Cabernet Sauvignon or Merlot. The tannins in the wine act like a brick wall that stands up to fat. As tannins settle on the surface of the tongue, they physically block fat. While this is occurring, the fat also helps to lessen the presence of the tannins, so the wine will soften.
Use Acid and Tannins to Contrast Fat in a Dish
Commandment 5 - UNDERSTAND HOW FLAVORS WORK TOGETHER
Our sense of taste is a very interesting thing, indeed. Flavors on the palate change the perceptions of flavors that follow them in a dramatic fashion, and can make or break a food and wine pairing. One experience with the way flavors work together that everyone can understand is what happens when you brush your teeth and then make the mistake of drinking orange juice. Yuck! The sweetness of the toothpaste actually changes the perception of how we taste the orange juice, effectively stripping it of any sweetness. By understanding how flavors work together, you can feel confidant choosing certain wines for certain foods.
In its simplest terms, salty and sour flavors bring out the positive characteristics and flavors of a food or wine. Bitter, sweet, and savory flavors bring out the negative characteristics and flavors. Chefs understand this, and it explains why almost all sauces are either salty or sour. We season with salt and squeeze lemon on a vast assortment of different foods. There is a reason that they serve salty cheeses at a wine tasting - they are trying to sell wine!
Use these changes in perception to your advantage. To make wines taste better, pair them with foods that have salty or sour flavors. To make foods better, wines that are high in acidity and sour flavors work best.
Salty and Sour Flavors Bring Out the Positive Characteristics of Flavor
Sweet, Bitter and Savory Flavors Bring out the Negative Characteristics of Flavor
Commandment 6 - THINK LOCALLY
Wine has been around for thousands of years; and throughout most of its history, people were not as mobile as they are today. If you were born in Tuscany a hundred years ago; then most likely you would live your life in Tuscany, and die in Tuscany. You lived your entire life eating the foods of Tuscany and drinking the wines of Tuscany. Common sense dictates that the wines and foods of a region pair together well. Just because we live in a time when you can jump on a computer, book a ticket to Paris, and be in Europe tomorrow; does not mean that we should forget about the roots of wine and food. If you are serving a regional dish, pair it with a wine from that region. They were both made to go together.
Pair Regional Wines with Regional Dishes
Commandment 7 - SEE THE WHOLE PICTURE
How many times have you heard, "pair Pinot Noir with duck or Cabernet Sauvignon with lamb?" While for the most part, these can be good suggestions; a good wine pairing takes into account more than just the meat or protein served in a dish. How many different ways can duck be prepared? How many recipes could you find for lamb? When pairing food and wine together, you need to see the big picture. Pair the wine not only to the protein, but also the sauce, vegetables, and starch in a dish. By taking the entire dish into account, you will be selecting a wine that will pair much more successfully with the whole plate.
Take all Components of a Dish into Account (Meat, Sauce, etc.) when Selecting a Wine
Commandment 8 - SUCCESS WITH SPICE
It can be tricky to select a wine to go with a spicy dish. This is because spiciness in a dish is not something we taste, it is something we feel. A jalapeno pepper is hot because it physically irritates the surface of the tongue. When pairing wines with spicy dishes, you always need to take this into account. Your best bet with spicy foods is pairing them with a slightly sweet wine. The sweetness in the wine will tame the heat of the dish and bring out more of its flavor.
Wines to avoid with spicy dishes are those wines that also irritate the surface of the tongue. Tannins are a component of red wines which irritate the soft tissues in the mouth causing a sense of "dryness" on the palate. By adding this irritation to the irritation caused by spicy foods, it will actually make the food hotter and the wine more tannic. Stay away from the atomic hot wings and a glass of Cabernet Sauvignon!
Spicy Foods Pair Best with Slightly Sweet Wines
Spicy Foods are a Bad Match for High Tannin Wines
Commandment 9 - THE SWEET LIFE
Thinking back to our earlier conversation about toothpaste and orange juice, you need to be careful when pairing wines with desserts. The simple rule of thumb is to always make sure that the wine you are serving with a dessert should always be sweeter than the dessert itself. Most sweet wines have a very intense level of acidity to them to balance out their sweetness. If that sweetness is stripped away from the wine, all that will show is that stark, raw acidity. By ensuring that your dessert wine is sweeter than you dessert, the wine will retain its natural sweetness and complement, rather than turn into battery acid.
Dessert Wines Should Always be Sweeter than the Dessert they are Served With
Commandment 10 - RULES WERE MADE TO BE BROKEN
The best thing about pairing wine and food is that it is always an interesting experiment in matching things together. Sometimes it works so well that you will remember the match and speak of its greatness forever. Other times, you end up with a decent match, but nothing special. Realize that there are no perfect food and wine pairings out there. Everyone tastes things differently, and not everyone likes the same combinations. Have fun with pairing, be willing to break any of the rules, and most importantly - drink what you like. The truth about pairing wine and food is that most wines go with most foods. In reality, it is easy to match them together. Be willing to experiment, try new things, and turn defeat into victory.
Happy Pairing!
Friday, January 30, 2009
Tuesday, January 6, 2009
Power Entertaining Made Easy
"I haven't seen anyone hold an audience spellbound like Eddie Osterland."
- Chris Edmonds, Maitre'd (The Rainbow Room)
As you know, I work with organizations that want to offer their clients something a little extra special. Here are some of the highlights from a client appreciation event hosted by Australian National Bank where I was the featured during-dinner entertainer.
Beginnings and endings make the most impact!
Just like any business presentation, people usually remember the first things and the last things. It's no different with entertaining. ALWAYS, ALWAYS, ALWAYS serve your guests something spectacular first while their appetites are still sharp. NEVER, NEVER, NEVER allow them to graze on dips, chips and nuts before dinner. Afterwards, finish with a "flaming" dessert for maximum impact.
Start with Champagne to make your event really special!
Most Americans rarely drink Champagne with dinner, relegating it instead to celebratory events like weddings, birthdays and New Year's Eve. Make your event stand out by ALWAYS starting with champagne.
Offer something different!
Treat your guests to something other than the typical Chardonnay and Cabernet dinner. Educate their palates by serving them some of the following "food-friendly" wines.
"Food-Friendly" Whites
2002 Riesling (One of Germany's finest vintages, high, racy acidity)
Kabinett, Spätlese - slightly sweet
Halbtrocken - dry
Trocken - bone dry
Food pairing suggestion: Try sweet Spätlese from 2002 with sweet spare ribs. The acidity cuts through the fat and the sweetness and blends the two like magic!
Sauvignon Blanc
New Zealand, South Africa, France (Loire Valley)
Food-pairing suggestion: Try with any goat cheese creation for another magical combination!
Pinot Grigio
Italy - Pinot Grigio Alsace - Pinot Gris
Food-pairing suggestion: Perfect with pan-fried sole or trout. The wine is light and crisp and doesn't overwhelm the fish like so many heavy- hitting Chardonnays.
"Food-Friendly" Reds
Pinot Noir
California, Oregon, France, New Zealand
Food-pairing suggestion: Pinots have a wonderful affinity for duck or mushrooms … or marinate salmon in a fruity California Pinot and you'll have a red wine with fish that truly works.
Barbera
Italy
Food-pairing suggestion: Try with grilled lamb or beef. The high acidity in the wine becomes less apparent as it amplifies the meat flavors and hence, the fruitiness of the wine becomes more apparent.
Cabernet Franc
France (Loire Valley) Chinon & Bourgueil
Food-pairing suggestion: Cabernet Francs from the Loire valley have just the requisite acidity to cut through fat, consequently they are ideally suited to go with patés and dishes with rich sauces.
Gamay
France (Cru Beaujolais)
Food-pairing suggestion: Both Cabernet Franc and Gamay are the quintessential wines for roast chicken…just make sure to serve all your reds slightly cool. (20 minutes in the fridge is usually perfect)
People's tastes are as uniquely different as their fingerprints. Because of this, rarely does one wine work with each course. Why don't you open several of these food-friendly wines and allow everyone to taste them before dinner with an eclectic assortment of appetizers? Then, when seated for dinner they can choose what they want with their dinner rather than serving them what you like. Try this and you will see people sitting down with red, white and pink (don't discount this color) at the same table.
What I like best is to work these "Power Entertaining" principles into a dinner event or break-out session for groups of all sizes. Please take a look at my website to see some of what I offer. If you would like to know more about how I can make your event more educational & entertaining please call me to request a video.
Power Entertaining Is Always Easy If You...
Plan Ahead, Impress Your Guests & Enjoy Their Company!
Cheers! Eddie
- Chris Edmonds, Maitre'd (The Rainbow Room)
As you know, I work with organizations that want to offer their clients something a little extra special. Here are some of the highlights from a client appreciation event hosted by Australian National Bank where I was the featured during-dinner entertainer.
Beginnings and endings make the most impact!
Just like any business presentation, people usually remember the first things and the last things. It's no different with entertaining. ALWAYS, ALWAYS, ALWAYS serve your guests something spectacular first while their appetites are still sharp. NEVER, NEVER, NEVER allow them to graze on dips, chips and nuts before dinner. Afterwards, finish with a "flaming" dessert for maximum impact.
Start with Champagne to make your event really special!
Most Americans rarely drink Champagne with dinner, relegating it instead to celebratory events like weddings, birthdays and New Year's Eve. Make your event stand out by ALWAYS starting with champagne.
Offer something different!
Treat your guests to something other than the typical Chardonnay and Cabernet dinner. Educate their palates by serving them some of the following "food-friendly" wines.
"Food-Friendly" Whites
2002 Riesling (One of Germany's finest vintages, high, racy acidity)
Kabinett, Spätlese - slightly sweet
Halbtrocken - dry
Trocken - bone dry
Food pairing suggestion: Try sweet Spätlese from 2002 with sweet spare ribs. The acidity cuts through the fat and the sweetness and blends the two like magic!
Sauvignon Blanc
New Zealand, South Africa, France (Loire Valley)
Food-pairing suggestion: Try with any goat cheese creation for another magical combination!
Pinot Grigio
Italy - Pinot Grigio Alsace - Pinot Gris
Food-pairing suggestion: Perfect with pan-fried sole or trout. The wine is light and crisp and doesn't overwhelm the fish like so many heavy- hitting Chardonnays.
"Food-Friendly" Reds
Pinot Noir
California, Oregon, France, New Zealand
Food-pairing suggestion: Pinots have a wonderful affinity for duck or mushrooms … or marinate salmon in a fruity California Pinot and you'll have a red wine with fish that truly works.
Barbera
Italy
Food-pairing suggestion: Try with grilled lamb or beef. The high acidity in the wine becomes less apparent as it amplifies the meat flavors and hence, the fruitiness of the wine becomes more apparent.
Cabernet Franc
France (Loire Valley) Chinon & Bourgueil
Food-pairing suggestion: Cabernet Francs from the Loire valley have just the requisite acidity to cut through fat, consequently they are ideally suited to go with patés and dishes with rich sauces.
Gamay
France (Cru Beaujolais)
Food-pairing suggestion: Both Cabernet Franc and Gamay are the quintessential wines for roast chicken…just make sure to serve all your reds slightly cool. (20 minutes in the fridge is usually perfect)
People's tastes are as uniquely different as their fingerprints. Because of this, rarely does one wine work with each course. Why don't you open several of these food-friendly wines and allow everyone to taste them before dinner with an eclectic assortment of appetizers? Then, when seated for dinner they can choose what they want with their dinner rather than serving them what you like. Try this and you will see people sitting down with red, white and pink (don't discount this color) at the same table.
What I like best is to work these "Power Entertaining" principles into a dinner event or break-out session for groups of all sizes. Please take a look at my website to see some of what I offer. If you would like to know more about how I can make your event more educational & entertaining please call me to request a video.
Power Entertaining Is Always Easy If You...
Plan Ahead, Impress Your Guests & Enjoy Their Company!
Cheers! Eddie
Tuesday, December 30, 2008
Don't Let the Restaurant Happen to You!
Picture this…you're in charge of entertaining a dozen clients at a National Convention. You were lucky enough to secure a reservation at a great restaurant…you're all set!...or, are you?
Upon entering your restaurant you find that your table is not quite ready and are told to go have a drink at the bar. Your guests disperse until beckoned and you concern yourself with the restaurant rather than them. Once you are finally seated there is an onslaught of Captains, who repeat the evening's specialties at warp speed, sommeliers with wine lists that take time to study not to mention your guests who are now shouting out their items that you'll need to pair with the appropriate wines.
Are you feeling comfortable?
The "fine dining" restaurant business is frenzied, especially at convention time. They are usually over-booked, overwhelmed and hoping to survive the evening with minimal complaints.
In order to have the very best experience at strengthening client relationships within the restaurant environment you need to do a little pre-planning.
Here are my suggestions:
1. When you make your reservation, ask to speak directly with the manager or wine director/sommelier.
2. Tell them you want to spend time with your clients and wish to pre-arrange as much as possible to achieve that goal. Decide right then if you have found the right person who's willing to work with your intentions. Your successful experience depends upon your relationship with that person. If you can't find the right person…change restaurants.
3. Give them your budget.
4. Always start with champagne for the ultimate acknowledgement.
5. Tell the manager you wish two wines paired with the 1st course. (This is both original, as well as entertaining.)Possibilities... New World vs. Old World (California Chardonnay vs. French white Burgundy…discuss food-friendliness between the two) Horizontal tasting (compare 2 wineries/same grape variety…Napa/Sonoma Chardonnay vs. Santa Barbara Chardonnay…discuss stylistic differences) Vertical tasting (compare 2 vintages/same winery…1998 cabernet vs. 1999)
6. Ask them about their signature menu items and go with them. Ask them what wines on their list are showing best with them.
7. Have them fax you their suggested food and wine pairings. Look them over and make your decision.8. Ask them if they have a small private dining room…round tables are the best.
Now you have Champagne waiting at your table. You have chosen the 1st course with two comparative wines that will stimulate conversation. When your guests arrive, YOU are in control and can spend your time with them. This way you avoid the initial stress experienced by all the others who didn't pre-plan their event.
Other things to consider:
1. Ask them if they can provide crystal glassware. These can be rented at a nominal cost. Fine glassware provides powerful impact.
2. Have them decant all red wines! This adds a touch of class and sets YOU apart from others who might entertain your clients.
3. With parties of 10 or more, I like to serve Red wines from magnum (double size) bottles. Most restaurants don't carry Magnums but, by calling them in advance, they will have time to special order them for YOUR party.
I can not tell you how often I've witnessed business dinners miss their mark because of the lack of proper pre-planning.
Don't let the restaurant happen to you!
Plan Ahead, Impress Your Guests
Enjoy!
If you'd like to learn more, go to Eddie's blog at www.vinojester.com
Upon entering your restaurant you find that your table is not quite ready and are told to go have a drink at the bar. Your guests disperse until beckoned and you concern yourself with the restaurant rather than them. Once you are finally seated there is an onslaught of Captains, who repeat the evening's specialties at warp speed, sommeliers with wine lists that take time to study not to mention your guests who are now shouting out their items that you'll need to pair with the appropriate wines.
Are you feeling comfortable?
The "fine dining" restaurant business is frenzied, especially at convention time. They are usually over-booked, overwhelmed and hoping to survive the evening with minimal complaints.
In order to have the very best experience at strengthening client relationships within the restaurant environment you need to do a little pre-planning.
Here are my suggestions:
1. When you make your reservation, ask to speak directly with the manager or wine director/sommelier.
2. Tell them you want to spend time with your clients and wish to pre-arrange as much as possible to achieve that goal. Decide right then if you have found the right person who's willing to work with your intentions. Your successful experience depends upon your relationship with that person. If you can't find the right person…change restaurants.
3. Give them your budget.
4. Always start with champagne for the ultimate acknowledgement.
5. Tell the manager you wish two wines paired with the 1st course. (This is both original, as well as entertaining.)Possibilities... New World vs. Old World (California Chardonnay vs. French white Burgundy…discuss food-friendliness between the two) Horizontal tasting (compare 2 wineries/same grape variety…Napa/Sonoma Chardonnay vs. Santa Barbara Chardonnay…discuss stylistic differences) Vertical tasting (compare 2 vintages/same winery…1998 cabernet vs. 1999)
6. Ask them about their signature menu items and go with them. Ask them what wines on their list are showing best with them.
7. Have them fax you their suggested food and wine pairings. Look them over and make your decision.8. Ask them if they have a small private dining room…round tables are the best.
Now you have Champagne waiting at your table. You have chosen the 1st course with two comparative wines that will stimulate conversation. When your guests arrive, YOU are in control and can spend your time with them. This way you avoid the initial stress experienced by all the others who didn't pre-plan their event.
Other things to consider:
1. Ask them if they can provide crystal glassware. These can be rented at a nominal cost. Fine glassware provides powerful impact.
2. Have them decant all red wines! This adds a touch of class and sets YOU apart from others who might entertain your clients.
3. With parties of 10 or more, I like to serve Red wines from magnum (double size) bottles. Most restaurants don't carry Magnums but, by calling them in advance, they will have time to special order them for YOUR party.
I can not tell you how often I've witnessed business dinners miss their mark because of the lack of proper pre-planning.
Don't let the restaurant happen to you!
Plan Ahead, Impress Your Guests
Enjoy!
If you'd like to learn more, go to Eddie's blog at www.vinojester.com
Friday, October 10, 2008
Top 10 Wines to Try Before You Die!
We all know that wine has become a part of our entertainment enjoyment. But a lot of persons have no idea what the difference is between "Two-Buck-Chuck" (Charles Shaw*) or between a nice Pinot Noir. I will touch on how you can easily tell the difference in a few future articles, but for now I'm going to make it very simple for you and give you a great list to choose from. *About a year or so ago, we had a good harvest and a surplus of wine, so they were able to bring the price down for the abundant supply available.
If you enjoy wine for entertaining, you must try to sample at least a few of these wines in your lifetime!
> 1st Growths: Chateau Latour, Mouton, Lafite,
Margaux, Haut Brion
1983, 1985, 1986, 1989, 1995, 2000, 2003, 2005
> Penfold's Grange
1983, 1986, 1990, 1991, 1996, 1998, 2002
> Chateau d' Yquem (1/2 bottles)
1983, 1986, 1988, 1989, 1990, 1997, 2001, 2003, 2005
> Vintage Madeira: BUAL
Oldest you can afford
> White Burgundy: Domaine Leflaive, Paul Pernot,
Etienne Sauzet
1995, 1996, 1999, 2002, 2005 1er Cru $$$ Grand Cru $$$$
> Red Burgundy: DRC, Dujac, Lignier, Groffier, Chevillion, et al
1990, 1995, 1996, 1998, 1999, 2003, 2005 Grand Cru $$$$$
> Champagne: Tête de cuve Cristal, Taittinger,
Krug, Dom P, et al
1985, 1990, 1996, 2002
> Hermitage "La Chappelle", Guigal Cote Rotie "La Landonne"
1985, 1989, 1990, 1995, 1999, 2003
> Tuscany: Sassicaia, Solia, Brunello di Montalcino
1990, 1994, 1995, 1996, 1997, 1998, 1999, 2004, 2005
> Eiswein, German: Gunderloch, Robert Weil, Zilliken, J.J. Prüm
1999, 2001, 2002, 2003
> Vega Sicilia Unico :
2001, 2004, 2005
* These are alternatives to American wines (I want to push your horizons!) Let your retailer assist you with this…there are many substitutes
Cheers,
Eddie Osterland, Celebrity Comedian and Power Entertaining Keynote Speaker
America's First Master Sommelier presenting keynote speaker dinner entertainment, while mixing a different niche for client appreciation parties, conferences or conventions. With this, he adds his knowledge, humor, fun and entertainment and makes it all simple to enjoy and understand. He teaches power-entertaining even to the meek! He will share his simple wine tips with you for easy home, restaurant and event entertainment, making YOU look like a star! If you'd like to learn more, go to Eddie's website www.eddieosterland.com
If you enjoy wine for entertaining, you must try to sample at least a few of these wines in your lifetime!
> 1st Growths: Chateau Latour, Mouton, Lafite,
Margaux, Haut Brion
1983, 1985, 1986, 1989, 1995, 2000, 2003, 2005
> Penfold's Grange
1983, 1986, 1990, 1991, 1996, 1998, 2002
> Chateau d' Yquem (1/2 bottles)
1983, 1986, 1988, 1989, 1990, 1997, 2001, 2003, 2005
> Vintage Madeira: BUAL
Oldest you can afford
> White Burgundy: Domaine Leflaive, Paul Pernot,
Etienne Sauzet
1995, 1996, 1999, 2002, 2005 1er Cru $$$ Grand Cru $$$$
> Red Burgundy: DRC, Dujac, Lignier, Groffier, Chevillion, et al
1990, 1995, 1996, 1998, 1999, 2003, 2005 Grand Cru $$$$$
> Champagne: Tête de cuve Cristal, Taittinger,
Krug, Dom P, et al
1985, 1990, 1996, 2002
> Hermitage "La Chappelle", Guigal Cote Rotie "La Landonne"
1985, 1989, 1990, 1995, 1999, 2003
> Tuscany: Sassicaia, Solia, Brunello di Montalcino
1990, 1994, 1995, 1996, 1997, 1998, 1999, 2004, 2005
> Eiswein, German: Gunderloch, Robert Weil, Zilliken, J.J. Prüm
1999, 2001, 2002, 2003
> Vega Sicilia Unico :
2001, 2004, 2005
* These are alternatives to American wines (I want to push your horizons!) Let your retailer assist you with this…there are many substitutes
Cheers,
Eddie Osterland, Celebrity Comedian and Power Entertaining Keynote Speaker
America's First Master Sommelier presenting keynote speaker dinner entertainment, while mixing a different niche for client appreciation parties, conferences or conventions. With this, he adds his knowledge, humor, fun and entertainment and makes it all simple to enjoy and understand. He teaches power-entertaining even to the meek! He will share his simple wine tips with you for easy home, restaurant and event entertainment, making YOU look like a star! If you'd like to learn more, go to Eddie's website www.eddieosterland.com
Saturday, September 13, 2008
Indian Summer Wines
As the warm sun and colors of our Indian Summer is upon us and I have a couple of things I want you to think about.
There's always that question, when you are out shopping, about which wine best complements certain foods. I suggest that you let the food choice dictate your wine selection. Select the salient tastes in the dish and match the wine to it/them…you can't miss!
Let's briefly discuss the concept of "food wines." Take fish for example. It's a popular summer item, usually accompanied with a slice of lemon. We squeeze the lemon on the fish and start digging in. The acidity in the lemon amplifies flavors in the fish, cuts through any oiliness and, if not over-done, enhances the fish's flavor. When it comes to choosing a wine to complement your fish, you should find one that acts as a "stunt double" for the lemon. Here you need a crisp wine (red or white) that has the requisite acidity to fire up the flavors and cut through sauces like beurre blanc, etc. My favorites for whites include Sauvignon blancs from France (Sancerre and Pouilly fumés), New Zealand (look for the more subtle ones that don't scream one-dimensional grapefruit), and South Africa. My absolute favorite white food wines are the "recently being discovered" dry German Rieslings-trocken (dry) and halb-trocken (semi-dry).
Food & Wine Synergy: Food wines are like condiments when combined with food…they improve the end results! Imagine this: You are out at your favorite fish restaurant and you order some swordfish. It comes and you dig in impatiently because you love swordfish so much. Then upon reflection, you realize that you forgot to add that little squeeze of lemon. So, you quickly pick up that lemon wedge and proceed to squeeze it into your mouth - obviously, that would be downright unpleasant.
Having studied behavioral psychology before embarking into the wine & food arena, let me share with you an observation that I always experience when I watch people dining out. The average restaurant guest orders his fish, chooses an appropriate food wine (having the requisite acidity) and when it comes he does the following: Open mouth, eat two bites of fish, swallow fish and reach for the wine to wash it down. What's wrong with that, you ask? If wine and food are to be synergistic, then you need to enjoy them simultaneously. By this I mean just before you swallow your salmon, you introduce a little sip of your high acid wine at the same time…then and only then will the food and wine be in concert. In other words, how can you ask a wine's acidity to add to the flavor of your fish when it is already residing in your stomach? There is a reason why we put salt, pepper and lemon juice on our food before we begin to taste.
My favorite red "food wine" is Pinot Noir, the best of which are from France (Burgundy), Oregon, New Zealand, Italy and California. As far as California Pinot Noirs, you need to be vigilant as they seem to present in two very different styles. First, are those heavily extracted, fruit bombs (more than 15.5% alcohol). Although these may win contests thanks to sheer power of extract, they kill any delicate food flavors, not to mention having a searing aftertaste. I like the others that are vinified in the fashion of French burgundies being what I call pretty. They are elegant, crisp, low alcohol (13.2 -14) and are sinful with food…I have, on occasion found them to be sinful on their own! Your favorite wine merchant can assist you in finding the regions that produce them.
Learn more at www.eddieosterland.com
Enjoy the rest of your summer! Cheers! Eddie - America's First Master Sommelier
There's always that question, when you are out shopping, about which wine best complements certain foods. I suggest that you let the food choice dictate your wine selection. Select the salient tastes in the dish and match the wine to it/them…you can't miss!
Let's briefly discuss the concept of "food wines." Take fish for example. It's a popular summer item, usually accompanied with a slice of lemon. We squeeze the lemon on the fish and start digging in. The acidity in the lemon amplifies flavors in the fish, cuts through any oiliness and, if not over-done, enhances the fish's flavor. When it comes to choosing a wine to complement your fish, you should find one that acts as a "stunt double" for the lemon. Here you need a crisp wine (red or white) that has the requisite acidity to fire up the flavors and cut through sauces like beurre blanc, etc. My favorites for whites include Sauvignon blancs from France (Sancerre and Pouilly fumés), New Zealand (look for the more subtle ones that don't scream one-dimensional grapefruit), and South Africa. My absolute favorite white food wines are the "recently being discovered" dry German Rieslings-trocken (dry) and halb-trocken (semi-dry).
Food & Wine Synergy: Food wines are like condiments when combined with food…they improve the end results! Imagine this: You are out at your favorite fish restaurant and you order some swordfish. It comes and you dig in impatiently because you love swordfish so much. Then upon reflection, you realize that you forgot to add that little squeeze of lemon. So, you quickly pick up that lemon wedge and proceed to squeeze it into your mouth - obviously, that would be downright unpleasant.
Having studied behavioral psychology before embarking into the wine & food arena, let me share with you an observation that I always experience when I watch people dining out. The average restaurant guest orders his fish, chooses an appropriate food wine (having the requisite acidity) and when it comes he does the following: Open mouth, eat two bites of fish, swallow fish and reach for the wine to wash it down. What's wrong with that, you ask? If wine and food are to be synergistic, then you need to enjoy them simultaneously. By this I mean just before you swallow your salmon, you introduce a little sip of your high acid wine at the same time…then and only then will the food and wine be in concert. In other words, how can you ask a wine's acidity to add to the flavor of your fish when it is already residing in your stomach? There is a reason why we put salt, pepper and lemon juice on our food before we begin to taste.
My favorite red "food wine" is Pinot Noir, the best of which are from France (Burgundy), Oregon, New Zealand, Italy and California. As far as California Pinot Noirs, you need to be vigilant as they seem to present in two very different styles. First, are those heavily extracted, fruit bombs (more than 15.5% alcohol). Although these may win contests thanks to sheer power of extract, they kill any delicate food flavors, not to mention having a searing aftertaste. I like the others that are vinified in the fashion of French burgundies being what I call pretty. They are elegant, crisp, low alcohol (13.2 -14) and are sinful with food…I have, on occasion found them to be sinful on their own! Your favorite wine merchant can assist you in finding the regions that produce them.
Learn more at www.eddieosterland.com
Enjoy the rest of your summer! Cheers! Eddie - America's First Master Sommelier
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