1. Food and Wine Pairing Julia Sevenich DWS

2. Wineis just Food Wineoffers a completerange of thefive taste elements: sweetness, acidity, saltiness, umami, and bitterness. Itsuppliesaroma, flavours and texturesthataccentthose of food eitherthroughharmonyorcontrast. Wineisthesaucethatyoudrink. © 2010 Julia Sevenich

3. Consumer Angst Intimidating wine “pros” Over analyzing unfamiliar and esoteric jargon Would-be wine drinkers Fear making a “mistake” Embarrassed by lack of knowledge © 2010 Julia Sevenich

4. Old Rulesdid not considerhow food was seasoned, flavoured and prepared Red winewith red meat White winewithfish, poultry and whitemeat Neverservewinewithsalad © 2010 Julia Sevenich

5. Opportunities Makeitfun! Makeithedonistic! Be creative! © 2010 Julia Sevenich

6. Olfactory Aromas © 2010 Julia Sevenich

7. TheTongueMapDebunked © 2010 Julia Sevenich

8. 6 Basic Flavours Sweet Sour Salty Bitter Peppery (spicy-hot) Umami © 2010 Julia Sevenich

9. Basic Food & Wine Pairing Strategy I Similarity Similarflavournotes in food and wine Simplygrilledorbroiledchickenorfishdrizzledwith a littleoliveoil, a squeeze of lemon and somechoppedfrehsherbswith a clean, fresh, crisp, acidicwinewithlemony and herbalaromas A richdeep red wine and mushroombraised beef with a rich, earthy, meatywine. © 2010 Julia Sevenich

10. Basic Food & Wine Pairing Strategy II Contrast Oppositescanattract A rich, salty, fungusycheesematched to a sweet, viscouswine A buttery, unctious, richfoie gras with a sweet, fragrantwine High acid, dry, sparklingwinewithsmoky, salty and oily food likesmokedsalmonordeep-friedtempura © 2010 Julia Sevenich

11. Basic Food & Wine Pairing Strategy III Adjusting food to gowithwine Addsalt to soften tannin A squeeze of lemon to balancewith an acidicwine Bridge ingredientswithumami ShavedReggianoParmigiano Mushrooms Driedtomatoes © 2010 Julia Sevenich

12. Body orTexture Heartyrich, mouth-filling foods are best matchedwithfull-bodiedwines Subtle, delicated foods withlight-bodiedwines © 2010 Julia Sevenich

13. Acidity High acid foods like high acidwines © 2010 Julia Sevenich

14. Sweetness Foods withsomesweetnessare best pairedwithwinesthathave a similarlevel of sweetness. © 2010 Julia Sevenich

15. Salt Salty foods ordisheswithsoysauce pair withwineswith good acidity and a touch of sweetness. © 2010 Julia Sevenich

16. Bitterness Thebitterness of somevegetablespairs well withsmoothwinesthatareeitheroff-dryorfull-bodied. © 2010 Julia Sevenich

17. Pepper and ChilliSpice Pepperorchilliheatbenefitfrom an off-dry, refreshing, fruitywinewithlittleor no oak and lowalcohol. © 2010 Julia Sevenich

18. Fat Fatty foods likeacid and ortannin. © 2010 Julia Sevenich

19. Balance © 2010 Julia Sevenich