Affiliate, Wine & Food Pairing Tips

Hi Affiliate,

An excellent Wine list is so important to a
restaurant, but does the waitstaff know how to describe
these Wines and combine them with the menu in a delightful way?

Food & Wine pairing is not only fun,
but will enhance the diner's experience,
not to mention boosting the check average.

Below is a great article by Steve Sands that
offers some very helpful tips on Food and Wine pairing.

It was recently posted on my articles pages at:
http://www.topserveconsulting.com/articles.html

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Pairing Food And Wine Is Not Simple
Any More, But A Few Simple Rules Really Help Out

By Steve Sands

Food and wine pairing is not an exact science. Many people follow
the old rule of paring red wine with red meat and white wine with
fish and poultry.

Unfortunately this outdated rule doesn't take into consideration
the complexity of today's multi-ethnic, highly textured or spiced
foods as they relate to the wide range of wines available today.

The new rule when pairing food and wine is to try and achieve the
right level of synergy and balance. Quite simply, regardless of the
food texture or spices in the food, the wine shouldn't overpower
the food and the food shouldn't overpower the wine.

The basic flavors found in food are also found in wine. Those
flavors include sweet, tart, sour, acidic, bitter and salty (not
found in wine, but affects flavor). Furthermore, because wine has
alcohol, it adds aromas and body, making the wine and food taste
richer.

In order to enhance your success at pairing
food and wine you need to do a few things.

1. Balance the weight, texture and intensity of the food so you
don't overwhelm one or the other

2. Determine the primary taste sensations in food. Is it sweet,
salty, sour, bitter or savory?

3. Complement the components in your wine (alcohol, acid, sugar and
tannin) by balancing foods with the same components. The strongest
flavor of the food should be considered the primary component
(chicken, beef, fish etc.) to be paired with a similar wine
component.

Here are two rules of thumb to remember:

1. Wine seems sweeter and less tannic when paired with foods that
have a strong salty, sour or bitter taste

2. Wine seems more tannic, less sweet and more acidic when paired
with foods that have a strong sweet or savory taste

Steve Sands
It's time to take the guess work out of pairing food and wine, once
and for all!
Article Source: http://EzineArticles.com/?expert=Steve_Sands

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Read the full article at:
http://www.topserveconsulting.com/articles.html

Talk Soon
Richard Saporito
Topserve Restaurant Consulting
www.topserveconsulting.com
(888)276-4808

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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