STENDEN SOUTH AFRICA
FOOD AND BEVERAGE MODULE ASSIGNMENT
Lecturer:
Dr. Craig
Name: Aisha Daga Date:
October 28, 2009.
FOOD AND WINE PAIRING Module: Food and Beverage Lecturer: Dr. Craig Name: Aisha Daga Student Number: 2009144 Stenden University
Declaration of personal work
Summary
This assignment was to prepare a four course meal with its appropriate wine pairing. The meal starts with a traditional Greek Salad and a crisp New Zealand Sauvignon Blanc. The appetizer being “Tea Steamed Cod Baked in Paper”; which is very oriental in flavor accompanied by a flavorful Pinot Noir from California; being just about enough to whet one’s appetite. The main course is a dish of Indian origin, which has been modified a bit to suit the taste buds, “Mutton RoganJosh” or simply named Meat Curry; which has a side plate of rice. This has traditional Indian spices and is best served with a South African Pinotage; through which the flavors are enhanced. The dessert is a slice of Blueberry Cheesecake. This is a total contrast to the very strong and highlighted flavors of the main course; and the sweetness of the cheesecake along with the wonderfully tasteful Vin de Constance makes one forget everything but the present.
Preface
This assignment has opened my eyes to the endless possibilities of pairing wine with food. I would like to thank my professor’s - Dr. Craig and Ms Hecht; for guiding me towards the right direction. I would also like to thank Kemera Subboo and Ayush Daga – they gave me a point from where I could start, and have been very supportive. This has been quite an insightful assignment and made me very curious to learn as much as I can about wine and food pairing.
Aisha Daga
Place
Date
Cover – • The Title, • Module Name, • Name and relation number(student number?). Title Page – same as cover with name of professor and name of school, month and year. Declaration of Personal Work Summary Preface – sign with name, date and place Table Of Contents Introduction – description of Problem Content Bibliography Glossary/Appendices/Subject Index
Introduction Body
Conclusion Bibliography 4 course menu - describe 1 2 3 4 Matching wines – info about each wine, particular wine production method 1 2 3 4 Justification of the wine and food combination using food and taste theories.
Starter – Salad and Fish, sorbet?, Meat, Dessert Greek Salad – Light lemony whites complement the tangy flavours. New wave greek whites – Assyrtiko or Robola, Australian Verdelho or Chile’s freshest Sauvignon Blanc from Casablanca.
Fish – Calamari Meat – Duck? – Roast – Pinot Noir – Burgundy, California, Oregon, New Zealand, Australia. Has the gamey flavour plus acidity to cut through the fat. Barolo and Barbera also do the same. Chicken? Meat – Dessert – Blueberry Cheese Cake – Blueberries – flavour is nicely set off by a late harvest Riesling.
As pointed out by Enrico Bazzoni – red wine with meat and white wine with fish” is a basic premise of food and wine pairing.
Champagne and caviar – effervescence of the champagne cuts through the salt brine of the caviar. Port and stilton cheese – appeals to the contrasting senses like chocolate candy and salty popcorn at the movies. California Chardonnay and Lobster – big buttery wine with big buttery lobster Cabernet Sauvignon and beef or lamb – classic mellowing effect of rich and fatty meat on full bodies reds with tannin. Fume’ Blanc and grilled fish or sea food – fresh squeezed lemon
Salad – Greek Salad Appetizer – Tea Steamed Cod Baked in Paper – light red wine Entrée (Main Course) – Lamb Curry (Lamb Rogan Josh) Dessert – Blueberry Cheesecake
Wine List Need to pair the salad and the appetizer with the same wine? Since both can be paired with Pinot Noir.(light red) California Pinot Noir from the Central Coast
Indian http://www.matchmywine.com//index.php? mod=winePairing&p=ethnicmatching Common ingredients include curry, coconut, cumin, creamy or milk based sauces. These combine deliciously with low tannin, fruity wines with little oak, like a Merlot, Zinfandel or Syrah.
LAMB CURRY – http://www.winedin.com/pair_food_wine.php •
Shiraz
•
Spanish Rioja
http://www.qrw.com/features/pairings.htm Indian Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white)
http://sanfranciscocheesequake.com/pairings/wine.php
Fruit Swirl and White Chocolate Cheesecake with a Graham Cracker Crust (Strawberry, Blueberry, Raspberry and others) These are my own twist on a popular style cheesecake, the fruit swirl. The white chocolate complements the fruit and adds a touch of richness and my graham cracker crust adds a cookie crunch where most graham crusts tend to be soft and moist. A nice Moscato d'Asti or a light floral red wine with flavors of strawberry or raspberry, such as a Brachetto or some Rose's, would be delicious with any of the Fruit swirl cheesecakes.
http://www.taste-wine-and-enjoy.com/pairingdesserts.html A rich wine like a Sauternes from France, a Gewürztraminer, or Riesling from Alsace are 3 wines that just may have the ability to match up with the richness of cheesecake.
A Moscato d'Asti is a light sparkling white wine that is considered a dessert wine. Its sweetness accentuates the flavor of a chocolate cheesecake with fruit accents such as raspberry, strawberry or blueberry. Moscato d'Asti is one wine to have in your cellar especially around the holidays or whenever you know you will be having a party. Pair a dessert wine with a fruity sweetness to match the sweetness of the dessert, and with acidity to contrast and enhance the the flavors of the cheesecake. If you really don't want to go with a sweet wine, do try a rosé wine or even a light floral red wine such as a Beaujolais with flavors of strawberry and/or raspberry.
(green or garden salad) Greek Salad – http://www.winefood-matcher.com/wine-food-pairing.php Wine – Sancerre Type – White Grape variety – Sauvignon Blanc Temperature c/F – 10-12/50-54 Region – Loire Valley Country – France
Green or garden salad – greek salad - http://www.winefood-matcher.com/wine-food-pairing.php Wine – Alsace Riesling Type – White Grape variety – Riesling Temperature C/F – 8-10/46-50 Region – Alsace Country – France
Green or garden salad – greek salad - http://www.winefood-matcher.com/wine-food-pairing.php Wine – Alsace Pinot Noir Type – Rose
Champagne
Sparkling White
Grape variety – Pinot Noir Chardonnay, Pinot Noir Temperature C/F – 10-11/50-527-12/45-54 Region – Alsace Country – France
Champagne France
Greek Salad - http://www.intowine.com/food-wine-pairingtool?filter0=445 Greek Salad (wine type): Riesling (bottle recommendation) - Hermann J. Wiemer Riesling Dry
http://www.winezap.com/search/searchResults.cfm - 2007 Hermann J. Weimer Riesling Dry Reserve
Greek Salad - http://www.graziesfargo.com/wine_list.php
Blush Wines * Blush Wines listed driest to sweetest.
Valley of the Moon Rosato Sangiovese, Calif. – Bright and fresh raspberry and strawberry aromas followed by flavors of berry and red cherry. Pairs well with Greek Salad. … Bottle $23.95 … Glass $6.25
Tea Steamed Cod Baked in Paper http://www.wine-food-matcher.com/wine-food-pairing.php Wine – Wine of California – Pinot Noir Type – Red Grape variety – Pinot Noir Temperature C/F – 15-17/59-63 Region –California Country – USA
Lamb Curry - http://www.wine-food-matcher.com/winefood-pairing.php Wine – Wine of California – Syrah (Shiraz) Type – red Grape variety – Syrah (Shiraz) Temperature C/F – 15-17/59-63 Region – California Country – USA
http://www.wine-food-matcher.com/wine-food-pairing.php Wine – Wine of South Africa – Robertson Valley – Pinotage – Ruby Cabernet
Type – red Grape variety – Pinotage, Ruby Cabernet Temperature C/F – 16-18/61-64 Region – Breede River Valley Country – SA
Lamb Curry – http://www.intowine.com/food-wine-pairing-tool? filter0=440 Curry – (wine type) Gewurtztraminer (bottle recommendation) Zind Humbrecht Gewurztraminer Herrenweg Turckheim
http://www.winezap.com/search/searchresults.cfm? searchtext=Zind+Humbrecht+Gewurztraminer+Herrenw eg+Turckheim&btnSearch.x=38&btnSearch.y=27&r=982 049 2006
Zind Humbrecht Gewurztraminer Herrenweg De Turckheim
Lamb curry – http://www.intowine.com/food-wine-pairingtool?filter0=440
Indian FoodRiesling Joh. Jos. Prum Riesling Kabinett Wehlener Sonnenuhr
http://www.winezap.com/search/searchresults.cfm? searchtext=Joh.+Jos. +Prum+Riesling+Kabinett+Wehlener+Sonnenuhr&btnSe arch.x=32&btnSearch.y=15&r=982049 2004
Joh. Jos. Prum Wehlener Sonnenuhr Kabinett Riesling
Blueberry Cheesecake http://www.wellbrookwinery.com/wines/index.php
Fortified Blueberry Dessert Wine Intense, rich wine, similar to a port wine. Try this one with creme brulee, drizzled over cheesecake or ice cream, in champagne or in a martini. Blue/black hue. Alcohol: 16% Sweetness Code: 5 Wine Category : Fruit Wine > Dessert Wine Price: $18.90
Blueberry Cheesecake – http://www.fiorelliwinery.com/ Red Muscadine Dessert – Sweet red dessert wine. From red muscadine grape blend. Notes of ripened black cherries and candied apple are aromatical evident. Medium bodied and smooth. Pairs great with any desserts, specially blueberry cheesecake. Fruit Cheesecakes http://sanfranciscocheesequake.com/pairings/wine.php
In general, these cheesecakes pair better with white dessert wines for their more floral, fruit or caramel and vanilla flavors than the fruit and berry flavors found in red wines. Dark berry cheesecakes will also pair deliciously with light and fruity red wines that have soft tannins and/or have nicely balanced acidity as well. There are always exceptions however and, of course, it's always best to sit with a few different cheesecakes, some different bottles of wine and compare with your friends. Some common terms to describe wines that will pair well with the fruit cheesecakes; Light fruit, berries, strawberry, orange, pear, peach, lemon, vanilla, rose petals, floral, acidic.
Blueberry cheesecake – Gewurtztraminer http://www.winedin.com/pair_food_wine.php
