Food, Wine

Food and Wine Matching.


Matching food and wine can be an extremely complex and involved process or an activity only for gastro-bores, according to one’s point of view.

However, the subject is important enough that several books have been written by sommeliers, chefs, wine makers and wine writers. The truth is some wines are more suitable for certain foods than others. Much depends on the upbringing of an individual, his/her perception of taste, extent of gastronomic experience and training, educational background, including region of origin. A Muslim who has never had an opportunity to taste alcohol, let alone wine, is most likely to be very unappreciative of wine, and certainly matching food and wine.

On the other hand, to most French, not surprisingly, wine is simply part of gastronomy in general, and few, if any would dream of describing a wine without suggesting which dish or dishes it should or could be served with. France has traditionally looked to its chefs for expertise in tasting and selecting wine, and it was only in the late 1980’s that wine began to be viewed as a distinct subject in its own right. In the U.S.A. food and wine matching became a subject of intense scrutiny in the 1980’s as winery owners, under pressure from so-called neo prohibitionists, sought to distance wine from drinks consumed principally for their alcohol content by entrenching it on the dining table. The North American by tradition is not a wine drinker, let alone an enthusiast, and associates beer with food, more than wine. The reasons for this can be traced back to the original population of the continent, which was predominantly British, and to them, wine is an acquired taste, whereas to the Mediterranean, wine is the thirst quencher par excellence and the only beverage capable of elevating food to lofty heights. To this day most Mediterranean people routinely enjoy a glass or two of wine with lunch and dinner.

Wine in North America carries the aura of sophistication and etiquette more than enjoyment. Only recently have the young generations started enjoying wine, mostly due to marketing efforts by wineries, winery associations, and with a little help from politicians who look at wine as less harmful than liquor, and also extract more taxes from the sale of same.

It is certainly possible to consume any type of wine with any sort of food. Whether the wine would complement the food is an entirely different matter.

Some foods make wine taste terrible and should be shunned, i.e. artichokes, green asparagus, vinegar, heavily spiced food, eggs, just to name a few. The wine merchant’s maxim “Buy on wine and sell on cheese’ has a sound basis in gustatory fact. Fresh uncooked apples, like most fruits high in acidity, make many wines taste metallic; any wine that impressed when tasted with an apple must have been very good. Hard cheeses such as Gruyere, Emmentaler, good Cheddar on the other hand make a thin and tannic wine taste softer, and fuller because the fat they contain cover the taste buds, thus rendering them less acute.

Strongly acidic dishes containing vinegar and lemon juice are definitely inappropriate to enjoy with wine, but they can make excessively acidic wine appear fuller and more agreeable. Top quality wines in good balance would suffer in such combinations, because they taste fine on their own and unbalancing them with such foods is simply a gastronomic faux pas. Raw garlic can react with water to produce a burning sensation in many palates, while an acidic drink such as wine neutralizes the garlic and refreshes the palate.

Tim Hanni, at one time, the travelling chef of Beringer Winery in California’s Napa Valley, demonstrated convincingly that while freshly ground pepper is a sensitizing element that may ruin the nuances of fine wine, it can flatter a young, light bodied wine in making it taste stronger, fuller and more complex. A young Beaujolais served with a well-seasoned lamb or beef stew will flatter the palate more than an old and mature fine Bordeaux from Medoc.

Most humans detect sweet, sour, bitter, salty, and “umami”, which occurs in almost all foods and is a prototype of MSG, (mono sodium glutamate) which have, along with ribonucleotides, a savory taste and are found in higher concentrations of tasty foods. The word “umami” means “delicious” or “savoury” in Japanese. Umami was discovered by Japanese researchers in 1980, but widely ignored by western scientists for a variety of reasons. Umami is the fundamental good taste of foods, from meat to shellfish to chocolates. Ripening, cooking curing, and smoking food intensify their natural umami levels. For example, aged beef ilemore umami than unaged; ham has more than pork; dried shiitake mushrooms more than fresh, and smoked salmon tastes more delicious than raw. Sauces are generally higher in umami than other unflavoured or lightly flavoured liquids.

Cooking methods also contribute to the intensity of umami, i.e., if you poach a salmon fillet the taste will be relatively mild, than if you grill or barbeque it. Therefore,when matching food and wine one must take into account the cooking method employed. The following methods of cooking intensify the taste of the food; grilling, roasting, smoking, baking. On the other hand, poaching, boiling and steaming dilute the taste of the main ingredient. Some cooking methods such as sauteing and deep-frying breaded foods do little to intensify the umami.

In seafood, the concentration level of umami varies according to season. Scallops are highest in taste during the month of June. Lobsters taste better in July and August than at other times. Smoked salmon is perhaps the saltiest, smokiest oiliest dish there is, and with its rich, concentrated flavour, can be considered heavy weight food. Therefore, a soft, delicate, sweet white wine with smoked salmon is enough to make you gag! But match it with a full bodied, dry white wine with lots of acidity and flavour, and you have a marriage made in heaven! Highly spiced dishes are generally inappropriate for wine, but you must consider wines with high acidity and some residual sugar like cenin banc, off-dry reslings or white znfandel to be eligible.

Mexican and Thai specialties go well with sweetish gewurztraminers and chilled Alsatian rieslings. The more umami, the more bitter the wine is likely to taste. The umami in the green asparagus brings out tannins (bitter) in cabernet sauvignon, and in white Zinfandel, but to a lesser extent in the latter simply because there is less tannin.

Tannins coagulate proteins in our saliva and tissues, hence the mouth puckering effect. If you fix tannins by binding them with something else, the wine or food will taste less puckering. Eating a piece of grilled, salted meat will make a tannin wine much smoother than it actually is, mainly because of the salt and the fat it contains. Sweet and/or umami taste and spiciness in food make wines taste stronger; sour or salty tastes in food make wines taste stronger; sour and salty tastes in food make wines taste milder. Europeans have been balancing their recipes to make their wines taste better and in fact regional foods of wine-producing regions go best with regional wines, i.e. Burgundian food specialties are best matched with Burgundy wines, keeping in mind the basic principles of matching food and wine, and those of Bordeaux with Bordeaux wines. Alsatian foods go very

well with Alsatian wines and one could continue along these lines. In Burgundy, cooks employ prepared mustard, unripe grape juice (ver jus), and reduction of high acid wines with their sauces to make highly acid Burgundian wines palatable. In Tuscany, bistecca alla Fiorentina is always served, well salted, grilled, and garnished with a wedge of lemon, in an attempt to counter the leanness and tannins of the sangiovese wines that dominate viniculture. Chianti consists mainly of sangiovese, brunello di Montalcino from a clone of sangiovese, and Vini Nobile di Montepulciano is vinted from another clone of sangiovese, also known as prugnolo gentile.

According to Hanni’s theory, chardonnay wines can be divided into groups; light bodied, fruitier to lightly oaky, medium bodied, moderately oaky, and full bodies, rich and oaky. Accordingly, one could pick a dish and adjust the seasoning to match with the wine on hand. A heavily oaked chardonnay would be counterbalanced with smoked salmon or lobster thermidor, both of which contain substantial amounts of fat and umami. The main problem is, as mentioned earlier the individual, and his/her ability to taste. According to researchers at Harvard, some of us are endowed with more taste buds than others. (The average is said to be 2000 papilae. About 25% of North Americans have superior palates. It seems that the sensibility of palate is inherited, and females have better palates than men do. Super tasters are generally thin and are more interested in culinary matters.

You can now see how an excellent food and wine match for one person may mean disaster for another.

While there are only five taste components, the tongue and memory can recognize salty, sweet, sour, bitter and umami, there are well over 2000 thousand volatile compounds in wine that one can smell, all of which are much more difficult to describe. Wine tasters develop special vocabulary and liken the smells to a number of seemingly unrelated things such as cigar box, coffee, berries, roses, chocolate etc. In order to recognize these smells, one needs a lot of experience, interest and a good nose, an excellent memory and vocabulary. A “buttery” Chardonnay contains diacetyl- also a by product of malolactic fermentation. The smell of cloves is derived from eugenol extracted from barrels during aging, and pyrazine is found both in sauvignon blanc and bell peppers. Mr. Hanni’s progressive wine list ignores the smell issue, which is a most important factor, if not the most important factor in the enjoyment of wine,to wine enthusiasts.

Herbs can effectively coax the outstanding taste sensations from the wine if intelligently used in preparation of dishes. When cooking with herbs and

spices, consider the wine you intend to serve or match with the food. Generally, strongly spiced foods are inappropriate to match with wine. Herbs are much better suited to complement wine, and in fact, French, Italian, Greek and Spanish cooks rely more on herbs than on spices.

Below find some herbs and spices that are well known to enhance the wines indicated next to them:

Basil Riesling Bayleaf

Sauvignon Cloves Oak aged Coriander

Red Rhone Valley
Chardonnay Wines

Sill Dry red Zinfandel Ginger Dry Riesling

Nutmeg Gewurztraminer Oregano Chianti

Pepper Beaujolais Rosemary Red Bordeaux

Tarragon Cabernet Thyme Pinot Noir


Smell signals the presence of food, danger, or a mate. The French have known this for a long time and actually developed a thriving perfume industry that is to this day unrivalled anywhere. If your wine tastes bitter, dry, dull, or acidic, season your food with salt or sour ingredients (i.e. lemon juice, vinegar, olives, soy sauce, salt, and green grape juice (ver jus). If your wine is mild, flat, or simply devoid of taste, season it with sweet or savory ingredients such as honey, sugar, hoisin sauce, sweet wines, chilis and peppercorns.

Some ingredients can go either way; BBQ sauce, leeks, anchovies, rich sauce, and tomato products. Cheese and wine have been long known to complement each other superbly, if knowledgeably matched.

Below please find a proven list of fine matches.

Cheese Wine Style Wine

Blue (Roquefort Powerful, gutsy red/sweet white Baco Noir/
Late-Harvest Riesling

Brick (firm) Dry white/rose/light red Unoaked Chardonnay

Brie (soft) Chardonnay, Pinot Blanc Medium bodied white

Camembert (soft) Medium red/full white Cabernet blend/oaked, Chardonnay,

Cheddar (hard, medium) Dry white/full red Chardonnay/Cabernet Sauvignon

Cheddar (hard old Full red Meriot, Cabernet Franc

Colby (firm) Fruity red Gamay, Pinot Noir

Cottage (fresh) White/rose dry Sparkling/dry Riesling/rose

Edam (firm) Fruity red Gamay, Zweigelt

Emmental (firm) Fresh white/light red Pinot Gris/Gamay

Esrom (semi-hard) Aromatic white, semi dry/dry red Select L-H GewOrztraminer,

Feta (semi-soft) Crisp whites Aligote, Auxerrois

Goat’s Milk (soft) Dry sparkling/dry white sparkling Sauvignon Blanc

Gouda(firm) Full white/dry red Chardonnay/Cabernet Franc

Havarti (semi-soft) Dry white Sauvignon Blanc, Aligote

Limberger (semi-soft) Dry white Cabernet Sauvignon, L-H Riesling

Monterey lack (semi-soft) Light white, light red Unoaked Chardonnay/Gamay

Mozzarella (semi-soft) Light white Pinot Gris, Sauvignon Blanc

Munster (semi-soft) Aromatic white GewOr-ztraminer, L-H Riesling
Oka (semi-soft) Supple red Pinot Noir, Merlot
Parmesan (hard) Full red Baco Noir, Marechal Foch, Syrah
Smoked Cheese (semi-soft) Fruity red Gamay, Sweigelt, Pinot Noir

Here are some unusual but fine matches for German taste buds. (All are based Riesling TROCKEN (Dry) a) Qualitatswein and Spatlese trocken

Excellent with shellfish. Particularly good with raw oysters and clams on the half shell. Good with smoked meats.

b) Auslese trocken Poached, grilled or broiled fish. Veal au naturelle Riesling HALBTROCKEN (Medium Dry)

Perceived by most palates as “dry” these wines are almost universal food wines with a wide variety of foods. However, barbecued red meats like beef or lamb are not the perfect partners for Riesling. A Riesling halbtrocken of Spatlese or Auslese quality can work magnificently with all kinds of roasts and stews, including beef!

Riesling Qualitatswein halbtrocken: excellent with hearty foods, smoked

meats, sausages, hams etc.

Riesling Kabinett halbtrocken: @ favourite wine with delicate fish (poached, broiled, grilled) and seafood. Wonderful with all kinds of not-too-spicy poultry preparations.

Riesling Kabinett (regular)

Riesling Kabinett with good fruit, crisp acidity and just a hint of sweetness is an all-purpose wine that can go with any type of delicately seasoned food and dishes with creamy sauces. Spicy, hot dishes and red meats excluded! Great with smoked salmon, shrimp, chicken and all kinds of salads with a mild dressing.

Riesling Spatlese (regular)

Good fruit, crisp acidity, restrained sweetness. Excellent with crabmeat, lobster, curries. Also, with veal, pork and chicken dishes where heavy cream, reduced butter, fruit (apples, cranberries, peaches, raisins etc.) are used as ingredients in the sauce. Good also with spicier (but not hot) oriental dishes.

Riesling Auslese

Dishes with reduced caramelized sauces that taste a little bit sweet (Madeira, Oloroso Sherry or Port-based sauces, fruit-based sauces). Excellent with rich pates, country pates. Excellent with blue-veined cheeses (Stilton, Roquefort, Gorgonzola) and with sharp Cheddar.

Older Riesling Auslese (at least 6 years old) wines are excellent with roast of venison!

Eiswein, Beerenauslese, Trockenbeerenauslese

Concentrated, sweet, superb dessert wines with lots of fruit but still elegant structure and good, in the case of Eiswein even mouth wateringly crisp, acidity. These wines are desserts by themselves. Excellent with all kinds of non-chocolaty and not-too-sweet desserts. Outstanding with very rich pates (e.g. foie gras) and with very ripe blue-veined cheese.

Here are some general rules you can rely on:

Fish and dry white wines are known to complement each other; except when the fish is cooked in red whine. White wines taste more acid and thus benefit from foods enhanced with lemon juice and other acid ingredients.

Sword fish, on the other hand, depending on how it is cooked can be matched with light red wines (There are always exceptions to general rules).

Red wines high in mouth-puckering bitter tannins can be tamed by pairing them with steaks and/or game stews in rich sauces (Young cabernet sauvignon, sangiovese, nebbiolo, syrah, and tempranillo wines come to mind.)

Sweet wines can be flattered by savoury cheeses; i.e. Roquefort and Sauternes, or Late Harvest Riesling or Beerenauslese wines.

A sautéed slice of fattened goose liver livened with a splash of balsamic vinegar from Modena goes very well with Sauternes or similar wines.

Dressings containing acid ingredients i.e. vinegar and lemon juice should not be paired with wine.

Highly spiced foods are best served with beer.

Moderately spicy food is fine with off-dry Rieslings and even gewurztraminer.

Chocolate-containing desserts are best served on their own. But less intense chocolates and/or desserts can be matched with Banyuls, and red sweet Port wines.

Wines should never overwhelm the food but complement it, and the reverse is true too.

Consider the cooking method of the main ingredient and choose the wine accordingly, i.e. smoked salmon or any smoked fish with dry, crisp riesling, onion tart with riesling, Chablis and oysters, well-seasoned cold cuts with young Beaujolais, roast or grilled lamb with red Bordeaux, pinot noir with roast grouse or pheasant, nebbiolo wines with roasted or stewed game, creamy sauced pastas with crisp dry wines meat-sauced pastas with light red wines.

Consider the intensity of the food and match it with the concentration of the wine. A pan-fried trout with a mild, delicately flavoured pinot blanc or pinot gris is fine. An intensely flavoured grilled salmon, with a mango, bell pepper and purple onion salsa, requires a highly flavoured, bold, fruity, aged pinot blanc from Alsace or Burgundy or even a barrel-fermented and barrel-aged chardonnay. The feel of the wine in your moth, a.k.a. as texture, results from the influence of all the components of fruit, alcohol, acids and tannins. A barrel-fermented and barrel-aged chardonnay may be full-bodied and velvety; as a stainless steel-fermented non-oak chardonnay firm and crisp.

You can match a barrel-fermented and barrel-aged chardonnay successfully with scallops in a tarragon beurre blanc; whereas a no-oak chardonnay would go better with an unctuous Camembert or Brie de Maux.

General vinegary dressing-containing salads are not recommended to match with wine, but today many people like to eat a salad for a light lunch, and enjoy a glass of wine with it. Some steps to help make these incompatible ingredients compatible are: reduce vinegar and/or lemon juice in the dressing with orange juice, incorporate mellow cheeses into the salad, i.e., Mozzarella, even well-aged Emmentaler or Gruyere; Grilled mushrooms, nuts or croutons, grilled meats, seafood and poultry, can also be used.


Flavour Apple, baked apple, pear, lemon-lime, pineapple, tropical fruit. If barrel-fermented and/or oak aged, also butter, butterscotch, toast, fig, vanilla, hazelnut, nutmeg, clove.

Intensity, Restrained to assertive

Texture. Firm and crisp if stainless steel fermented; round full-bodies if oak treated.

Sweetness, Dry

Chardonnay’s rich elegance find its match in foods that are strongly herbed dishes, while more restrained versions shine in the company of luxurious cream and butter sauces and mellow, earthy flavours such as mustard and mushrooms.

The Basics- Lobster, Dungeness crab, prawns, scallops, salmon, halibut, sauted oysters, chicken, turkey, pheasant, quail, rabbit, pork, veal, sweetbreads.

The Flavoury. Marjoram, tarragon, thyme, sage, rosemary, saffron, garlic, mustard, mushrooms, fig, lemon, pear, apple, nutmeg, ginger, orange, mango, walnuts, hazelnuts.


Flavour Clove, rose, lychee, grapefruit, fruit salad; drier styles also mineral, earth, pepper, citrus.

Intensity. Highly aromatic, assertive

Texture: Medium-light to full-bodied, lively sweetness. Dry to semi-sweet

gewurztraminer is one of our most popular varietals, and for good reason; its intense, exotic aromas and flavours seem ideally suited to spicy cuisines from China to Thailand to India, and it stands up equally well to the fruitiest salsas and smokiest grilled and barbecued flavours of contemporary North American cuisine.

The Basics-. Spicy fish and shellfish dishes, chicken, turkey, pork, ham, sausages, cured and smoked foods of all kinds (smoked salmon and prosciutto are classics)

The Flavoury. Ginger, honey-garlic, green, pink, black, white and szechwan pepper, caraway, fennel, sage, cilantro, coconut, tropical fruits, fruit-onion saisas and curries.


Flavour Ranges from mineral, citrus and petrol to ripe peach, apple, herb and floral.

Intensity. Restrained to assertive

Texture. Light to medium-bodied, crisp

Sweetness-. Dry to very sweet.

No matter what the style; riesling maintains an attractive balance of fruit and acidity, making it an exciting match with dishes incorporating their own sweet and tart elements. The most fruit driven examples take well to barbecued or smoked foods and a wide variety of fruity and subtly spicy flavours.

The Basics-. crab, fresh and smoked salmon, scallop, halibut, barbecued or baked oysters; chicken turkey, pork, ham, mild sausages (choucroute is a classic), cured meats such as prosciutto

The Flavoury. Sage, onion, caraway, orange, kumquat, peach, ginger, fruit salsas, mild teriyaki; with drier leaner styles, also chives, capers, lemon, lime, grapefruit, dill.

Sauvignon Blanc

Flavour Grass, gooseberry, sometimes smoky, blackcurrant, melon

Intensit,y. Moderate to assertive, distinctive aromatics

Texture, Light to medium-bodied, usually crisp

Sweetness- Dry

Sauvignon Blanc is crisp, refreshing, high-acid wine for summer sipping, on its own, or as an aperitif. It is an excellent with shellfish or light, subtle dishes or, in its oak-aged versions, with richer fare.

The Basics- Hors doeuvres (antipasto), oysters, quiche, salads, smoked salmon, ginger or lemongrass influenced Thai dishes, almost all fish (with or without sauces).

The Flavoury. Lemongrass, ginger, baby onions, gooseberries, sharp white cheeses, parsley, baby greens, cilantro.

Pinot Blanc

Flavour Apple, lemon, pear, banana, fig, straw, sometimes slightly earthy or herbaceous; if barrel-fermented and/or oak-aged, butter, butterscotch, toast, vanilla, nutmeg.

Intensity. Subtle to moderate

Texture. Firm and crisp if stainless steel fermented; if oak-treated round and medium to fullbodied.

Sweetness,. Dry

Sometimes called the poor man’s (or woman’s) chardonnay, well-make pinot blanc can show remarkable strength of character. It is a chameleon of a wine, providing a rich, subtle background for whatever dish it accompanies.

The Basics. Salmon, crab, prawns, halibut, clams, oysters, chicken, turkey, pork, rabbit, veal

The Flavoury. Chives, leek, onion, mushroom, garlic, nutmeg, lemon, thyme, oregano, parsley, nuts.

Pinot Gris

Flavour Dried apricot, vanilla, almond, spice, smoke

Intensity. Assertive

Texture, Medium to full-bodied, firm, mouth filling Sweetness, Dry

Proving to be a brilliant performer in Canada the best examples of pinot gris are distinctive, complex and incomparably appealing. Vinified with or without oak, bone-dry and well structured, they are a match for elegant Canadian and continental cuisine.

The Basics- Fresh and smoked salmon, fresh and smoked trout, halibut, crab, prawns, scallops, clams, mussels, oysters, squid, chicken, turkey pork veal, quail, pheasant.

The Flavoury. French accents such as tarragon, thyme saffron, mustard; Italian flavours such as tomato, garlic, onion, basil, fennel, orange; contemporary North American cuisine with the accent on grilled foods and light cream sauces.

Sparkling Wines

Flavour From delicate floral, citrus green apple and fresh yeast to richer vanilla, toast, nut and earth nuances, depending on style

Intensity. Subtle to moderate

Sweetness-. Usually dry.

Sparkling wine’s crisp, almost crunchy effervescence makes it the perfect accompaniment to deep-fried foods – mini egg rolls, tempura prawns and vegetables. The lightest, crispiest styles also work beautifully with sushi and sashimi … just remember to go easy on the Wasabi.

The Basics- Not too spicy appetizers and finger foods of all kinds, sushi, sashimi, fish and shellfish, especially raw oysters, delicate poultry dishes.

The Flavoury. Almost anything goes but never stronger than the wine itself.

Dessert Wines: Late Harvest and Ice wines

Flavour. Ranges from citrus through peach, pineapple and apricot to caramel, raisin nut

Intensity. Moderate to highly concentrated

Texture, Medium to heavy, smooth, satiny

Sweetness. Sweet to Ultra-sweet.

Any dessert served with a lusciously fruity dessert wine is a spectacular way to end a meal. Just remember, always choose a dessert wine that is sweeter than the dessert; otherwise, the wine may taste bitter, thin and course by contrast.

Simple is best; pound cake, creme brulee, shortbread, nuts; or poached fruit and fruit-nut tarts with or without a custard base. Chocolate, unfortunately, is rarely a flattering companion.

Cabernet Franc

Flavour Currant, raspberry, blackberry, cedar, herb, mint; sometimes bell pepper, green olive, dill

Intensity. Moderate to assertive

Texture, Medium-bodied

Sweetness- Dry

Cabernet franc is similar in style to better-known cabernet sauvignon although almost always lighter and less tannic, and often with a characteristic “green” or herbaceous edge that pairs seamlessly wherever vegetables play a strong supporting role.

The Basics- Mild sausages, duck, beefsteaks, roast and hamburgers, lamb, venison, cold meats.

The Flavoury. Thyme savoury, rosemary, basil, parsley, bay, olive, green peppercorn, olive oil; Mediterranean vegetables such as eggplant, green pepper, zucchini, garlic, onion, fresh and sun dried tomato.

Cabernet Sauvignon:

Flavour Blackcurrant, cedar wood, blackberry, sometime eucalyptus, bell pepper, green olive .

Intensity Moderate to assertive

Texture, Medium to full bodied, tannic

Sweetness- Dry

While the classic accompaniment is rack (or leg) of lamb, Cabernet Sauvignon stands up beautifully to virtually all red meats, whether served simply with ‘jus’ or rich reduced sauces. Fine, older Cabernets are excellent accompaniments to special occasion meals, while younger ones match simpler fare.

The Basics-. Rack of Lamb (classic), filet mignon, roast beef, game birds, duck or goose, venison; younger, tannic cabernets with rare red meats.

The Flavoury. Herbs (rosemary, bay, thyme, sage, but only light garlic), rich sauces, currants, plumbs, onion, sun-dried tomato.


Flavour Raspberries, plums, black cherries, licorice, orange, coffee, toffee, chocolate

Intensity. Moderate to assertive

Texture, Medium to full-bodied, can be tannic Sweetness, Dry

Meriot is THE red wine for red meats. It has the weight and fruit to match wine-braised stews and roasts, and the structure and polish to pair with rare-grilled prime cuts.

777e Basics- Squab, duck, beef, lamb, venison; lighter and softer Merlots also with lighter white and red meats and game birds

7he Flavour Rosemary, bay, sage, thyme, juniper, pink peppercorns, black olive, balsamic vinegar, currants, plums, prunes, dried blueberries onion, garlic.

Pinot Noir

Flavour Cherry, strawberry plum, violet, beetroot mint, smoke, cinnamon; mature examples also tea, leather, brown sugar, mushroom, even barnyard

Intensity, Subtle to moderate

TexturL- Light to medium-bodied, silky, generally soft tannins Sweetness, Dry

Pinot Noir’s greatest strength is its suppleness. Without the hard tannic structure found in many red wines, it pairs effortlessly with a wide range of roods – from rich through game birds to grilled beef and lamb. Don’t overwhelm its gentle fruits and refined complexity with strong or spicy flavours; simply prepared dishes are best.

777e Basic5- Salmon, scallops, halibut, tuna, (see notes on RED WINE WITH Fish); chicken, pheasant, quail, duck, pork, veal, beef, lamb, sweetbreads

7he Flavours- Thyme, mint, basil, chervil, figs, cherries, orange rinds, wild mushrooms, pinenuts, soy-honey-garlic.

Riesling Hugel (Alsace) Salmon Mousse with whipped cream
Chateau Beychevelle Bordeaux Roast Partridge with raisins
Pol Roger Doux Champagne Assorted Cheeses, Peach Cardinal
Johannisberger Klaus Rheingau Cheese Straws
Chateau Calon Segur Roast Striploin of beef with mushrooms
Bordeaux Almondine potatoes, saut6ed Green Beans
Cabernet Sauvignon Bel Paese Cheese
Chateau Mount Helena, California
Pol Roger Doux Bavarian Royal Cream

Champagne Dom Perignon 1988 Fresh Malpeque Oysters
Riesling Zind-Humbrecht Goose Liver PaAte” in Pastry
Pommard Rugien Latour Ham Chablis Style
Clos de Tarte Quail Nests
Burgundy Pommes Bonne Femme
Perrier Beatrix Salad
Osthofener Goldberg Nutcake, Whipped Cream
Scheurebe Auslese
Liqueurs Colombian Supremo Coffee

Graacher Himmelreich Cold Scotch Salmon, Mayonnaise Sauce
Weingut Selbach-Oster

Chateau DAngludet Roast Aylesbury Duck, Roast New
Bordeaux Potatoes, Saut6ed Spring Vegetables
Chateau Mouton Rothschild Assorted Cheeses
Roederer Champagne Sweet Bombe
Grand Find Champagne Hennesy Moka
Batard. Montrachet Salmon Steak Lucullus

1. Drouhin
Chateau Langoa Barton Roast Breast of Duck, Duxelles, Matchstick
Bordeaux Potatoes
Vosne-Romane@e Cheese Souffl@
Chateau Filhot Sauternes Strawberries Romanoff
Liqueurs Colombian Supremo Coffee

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