Pairing Wine with Foods

    Published: 06-16-2009
    Views: 14,006
    Brandon Walsh, President of Hosted Wine Tasting, gives advice on pairing wine with foods.

    Brandon Walsh

    Brandon’s immense passion for wine and cooking led him to launch Hosted Wine Tasting; a company that offers wine tasting, food catering, and wine training services at the customer’s location. Besides his studies through the Wine Spectator School and Culinary Institute of America in Napa Valley, CA, Brandon has also traveled to vineyards and wineries throughout the world; most notably in the US, Italy, and France.

    Hi, I am Brendan Walsh. Today, we are discovering the wonderful world of wine. In this clip, I will be discussing food and wine pairing techniques.

    Now, most of you may have heard the concept of white wine with fish, red wine with meat and that is not a bad concept to start from. It actually serves as a very good base line. One primary technique that has been used to pair food with wine is the concept of matching weights. Your lighter bodied white wines would be a Riesling or a Pinot Grigio, your medium bodied typically, will tend to be a Sauvignon Blanc and your more fuller or heavier bodied wines will be a Chardonnay. Now, when you are pairing a lighter bodied Pinot Grigio or Riesling, that will go very well with a salad, maybe with a raspberry vinaigrette dressing and also some very, very light fish, maybe some sushi. With your medium-bodied Sauvignon Blanc, you can actually pair that also with some light flaky fish, maybe even some poultry. Then, with your heavier bodied Chardonnay, that pairs very well with a salmon or swordfish.

    What we can see here today is that that I have prepared a crab stuffed salmon and I have paired it with a light oaked Chardonnay. With red wines, they also range from light to heavy or fuller bodied wines. A lighter bodied red wine would include a Pinot Noir or a Beaujolais. A medium-bodied red may include a Merlot or a Syrah- Shiraz. Finally, your heavier bodied or fuller bodied red wines may include a Sauvignon Blanc. With a Pinot Noir that will typically pair well with salmon as well as some poultry, your medium-bodied Merlot or Shiraz will also pair well with some beef or pork. Finally, a Cabernet Sauvignon will pair extremely well with some beef or lamb or some other game. You can see here that I have prepared a lamb loin that I have seared then broiled and I have paired it with a Cabernet Sauvignon.

    Today, I discussed different techniques for opening a bottle of wine, proper etiquette for ordering wine in a restaurant, differences between red and white wines, the four steps in tasting wine and finally, pairing wine and food. Thank you so much for joining me.