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Food and Wine pairing-six course menu example

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Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

FOOD AND WINE PAIRING – SIX COURSE MENU EXAMPLE

Snježana Gagić, Milan Ivkov

University of Novi Sad, Faculty of Science, Department of Geography, Tourism and Hotel
Management, Trg Dositeja Obradovića 3, 21 000, Novi Sad, Serbia

Abstract

Appropriate wine selection and food pairings provide caterers with opportunities to increase
customer gastronomic satisfaction as part of the dining experience. This paper discusses
objectives in food and wine pairing, matching traditions, and key elements of wine and food:
components, texture, and flavours. The intent of authors of this paper is to provide a tool kit of
ideas, concepts, and knowledge for identifying key wine and food elements as well as to
facilitate greater interest and confidence by culinary and foodservice professionals in the service
of wine and food.
This paper presents a six-course menu and selected wines that accompanied each of the
course made by students from the Faculty of Sciences, Department of Geography, Tourism and
Hotel Management from Novi Sad.
The practice is designed to provide students and guests with an increased depth of experience
in food and wine pairing and knowledge of how food and wine elements interact and transform
one another.

Key words: food and wine pairing, menu, components, texture, flavours

INTRODUCTION

The restaurant industry’s environment has become highly competitive. Due to this fact, it is
fundamental for restaurants to try and develop a special gastronomic experience for increasingly
demanding customers (Keyt et al., 1994; Johnson et al., 2005). One of the differentiation factors
for restaurants is the supply of wines, since good food accompanied by suitable wine can greatly
enhance the gastronomic experience (Aune, 2002). Traditionally, the existence of a supply of
fine wines has been an excellent parameter for judging restaurant quality, and at the same time
there is no logic of having a good gastronomic supply without a desirable wine selection
(Asenjo, 2006).
Wine plays a fundamental role in the enjoyment of the restaurant dining experience (Yuksel
and Yuksel, 2002), consequently many types of restaurants offer wine selections to their
customers. Wine lists have been identified as a factor that differentiates restaurants. Berenguer et
al. (2009) found that the length of the wine list differentiated top-quality fine dining
establishments from those focused simply on providing excellent food. In many instances,
owners of restaurants express their own passion for wine by having wine lists that go well
beyond what their customers require.
Furthermore, wine sales can add significant profits to restaurant operations and a restaurateur
must carefully select the means of promoting wine in their restaurant. Previous research has
found that the more popular methods include adding wine selections to the menu (Dodd, 1997),
training the wait staff in wine education (Granucci et al., 1994; Brown, 2003), improving the
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

wine list (Aspler, 1991a, b; Brown, 2003), and suggestive selling techniques (Ralis and O’Brien,
1986). Useful as these techniques may be, the addition of a wine steward may be more
beneficial. In fact, trade journals suggest that wine stewards can be responsible for increasing
beverage sales from 10-15 to 25 percent, respectively (Aspler, 1991a, b; Hochstein, 1994).
In past times it used to be so simple - red wine went with red meat, white wine went with
white meat, and that, essentially, was that when it came to pairing food and wine. Nowadays, it's
a bit more complex. Firstly, wines are being made in more styles and more regions than ever
before. Secondly, our nutrition include flavours from all over the world as well as casual fare that
once we would never have dreamed of enjoying with wine. Actually, the old rules don't always
apply.
A good pairing is when the food and wine do not overshadow each other. Each of us has
different taste preference. Some prefer complementary pairings – delicate dish with delicate
wines. Others would prefer contrasting flavours – for example, a sweet wine to make a salty dish
stronger. Thus the universal pairing principle: wine and food can complement or contract each
other, as long as they do not mask each other’s unique flavour and characteristics.
For those who are involved in hospitality business, especially for restaurateurs it is very
important to understand the basic of food and wine pairing in order to make good enterprise
image as well as to increase average check and thus bottom-line profits. It will also enhance
customers’ perception of professionalism of service and make their dining experience more
satisfying, resulting in more return business and positive word-of-mouth advertising.
For this reason this practice had been a part of the educational process on the Faculty of
Sciences, Department of Geography, Tourism and Hotel Management.
Further, the paper will present the selected food and wine which was served on the Faculty as
a part of New Year celebrations for employees as well as selection process based on certain food
and wine pairing principles.

LITERATURE REVIEW

There is generally perceived to be a link between the enjoyments of food and wine (Simon,
1996). The eminent French scientist, Louis Pasteur, claimed that ―a meal without wine is like a
day without sunshine‖ (Exley, 1994).
Matching food and wine is one of the basic elements of wine and gastronomic culture. Wine,
as the noblest drink is an ideal complement to the food. With adequate food, wine not only
arouses the appetite, but also elevates the taste of food to the highest level. The choice of wine
with food is strictly individual, but serving wine with food involves many rules, etiquette and
tradition. When serving it is necessary to know which wines are best suited for certain types of
dishes. Food and wine should be combined so that the taste and quality of both reach maximum
expression. To make the right choice, those who work on the preparation and serving of food in
particular, must have strong culinary knowledge on one hand, and must be familiar with the
characteristics of wine on the other. Oenology and gastronomy are closely linked. There is no
real love for wine in absence of gastronomic passion or vice versa (Ivkov et al., 2012).
The major concept for pairing is that certain components (such as aroma, texture and flavour)
in both food and wine can be chosen to get the ideal blend of components, which will make the
whole meal more enjoyable. It is a two-way objective for the food to complement and enhance
the enjoyment of the wine, and the wine to enhance the enjoyment of the food.
For pairings you can choose either marriages or contrasts.
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

1. The marriage approach is focused on match like with like and creating harmony between
the textures and flavours in the wine and food. The first step is matching by weight and
complexity. An example of this approach is to match a ripe, full-bodied Cabernet
Sauvignon with a grilled fillet of beef served with a range of vegetables and gravy.
2. The contrasts approach is about choosing food and wine that are direct opposites and
using their interaction to create interest and character. An example of this is to pair a
lively, light, young Riesling with pan roasted sea scallops cooked in a rich butter sauce.
The wine adds a refreshing touch, when a heavy complex wine may be too much
(Harrington, Hammond, 2005).

When pairing food and wine the way the dish is prepared and cooked, the following elements
will apply:

1. Flavour (earthy, fruity, grassy/herbal etc.)

2. Texture (body, power, weight, and structure)
3. Taste (sweet, acidic, sour, bitter, umami)

Wine can enhance the flavour of food. A good food and wine match will enhance the
flavours and unique characteristics of both the food and the wine. Flavour in any food or wine
substance can be defined as the collaboration between the sense of smell and the sense of taste in
the back of the mouth. When selecting wines to pair with food, the concept of flavour
encompasses the following attributes: dominant identified flavour(s), intensity of flavour,
persistency of flavour, and whether or not the wine or food has any spicy characteristics. A
wine’s flavours can complement a food’s spicy character or provide a contrast to it with fruity,
earthy, oaky, or herbal layers (Robinson, 2000).
The texture of both food and wine, whether similar or contrasting, holds the structure of the
food-and-wine pairing selection together. Texture is the characteristic in food or wine that
creates a specific feel in a mouth or tactile sensation in every corner of it, rather than a
perceptible flavour or taste component identifiable in specific parts of the tongue. Unlike
components, textures are relatively easy to identify, and like components and flavours, they can
be used to provide similarity or contrasts in matching.
Texture can be described in a variety of ways. In wine, it can be described as thin, velvety,
medium-bodied, or viscous. In food, it may be described as grainy, loose, dry, oily, or rough.
Temperature can also serve as a texture contrast. Warm or hot foods served with cold wine can
provide a refreshing and satisfying contrast. The most common representation of texture is a
basic continuum from light to rich. The combinations of food and wine can be similar or
contrasting. Pairing food and wine with similar light or rich textures is a safer bet, but contrasts
can be effective if the rich wine or food doesn’t overpower the lighter pairing item (Kolpan et al.,
2002).

Table 1. Food weight and wine (Harrington, 2008)

Food Weight Food Example White Wines Red Wines
Very Light Foods Sole Pinot Blanc Beaujolais
Flounder Chablis
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

Clams Vinho Verde

Oysters Muscadet
Orvieto,Soave
Champagne
Light Foods Snapper Pinot Grigio Chianti
Bass Bardolino Pinot Noir
Shrimp, Scallops Sancerre Rioja
Trout Gewurztraminer Beaujolais
Pasta with Marinara Champagne Valpolicella
Medium Foods Veal Albarino Bardolino
Salmon Sauvignon Blanc Pinot Noir
Tuna White Burgundy Chianti
Swordfish Chardonnay Syrah/Shiraz
Duck Champagne
Roasted Chicken Rhone Whites
Game Birds such as
Pheasant or Quail
Medium to Heavy Poultry Chardonnay Merlot
Foods Lobster Viognier Zinfandel
Veal or Pork Chops Cabernet Sauvignon
Ravioli,Stews Bordeaux
Most Cheese Malbec
Heavy Foods Lamb Chops White Bordeaux Bordeaux
Game Meats such as (Semillion) Cabernet Sauvignon
Venison Oaked Sauvignon Barolo
Steaks Blanc
Leg of Lamb

The sense of taste is comprised of five primary sensations (Manske, Cordua, 2005):
1. Sweetness
2. Sourness
3. Bitterness
4. Saltiness
5. Umami

Sweetness is found in many foods and wines. Sometimes we do not really think of certain
types of sauces or foods as "sweet" when in actuality they are, such as teriyaki, cocktail and
many tomato sauces. Often vegetables and certainly fruits can add a degree of sweetness to a
dish and must be considered when making a wine selection. A combination that raises the
sweetness of a wine may be delicious to someone who appreciates a sweeter wine while the same
combination is considered unsatisfactory for someone who prefers a drier wine. When food is
sweet it will suppress the sweetness of the wine served with it through sensory adaptation.
Sweetness in food will increase the perception of sourness, bitterness and astringency of the wine
while making the wine appear less sweet (more dry), stronger and less fruity.
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

Natural acids impart tartness or sourness of food or wine. Most wines that have sweetness, such
as White Zinfandel and many Rieslings, also have a very high acidity to keep the wine from
tasting flat or cloying. If a food reacts in a way that suppresses the sourness of such wines, they
will taste very sweet in comparison. Dry wines tend to taste more acidic because they do not
have the sweetness balancing and covering the sour taste. White wines tend to be higher in
acidity than red wines. Foods with high amounts of acidity will decrease our perception of
sourness in the wine and make the wine taste richer and mellower. If the wine is sweet to begin
with it will appear taste sweeter.
Bitterness is often confused with astringency and is similar to astringency in its interaction
with food. A bitter taste is commonly found in some green vegetables and herbs, many spices,
some fruits, or food charred during the cooking process. Bitterness is extracted from many foods
during cooking, especially at high temperatures. Food with bitter components seems to increase
the bitterness of a wine served with it.
Saltiness in the food creates an impression of less bitterness in the wine. Saltiness will negate the
effect of umami in the food - if the food is high in umami compounds and salt, the salt will
negate the umami's usual effect of making the wine bitterer.
Umami has gained acceptance by food scientists as a fifth taste, separate from the tastes
sweet, acid, salty and bitter. The prototype for umami taste is monosodium L-glutamate (MSG)
and is found naturally occurring in almost all food to some degree. Umami taste is associated
with a "savory" characteristic in foods. Umami is more prevalent and found generally in higher
concentrations in Asian cuisines. The umami taste of a food can have an effect on taste elements
of a wine that is served with it, bringing out bitter and often metallic tastes. The reaction between
umami and the wine can be negated by salty tastes in the food (Fuke, Shimizu, 1993).
Temperature can also be used to enhance food and wine combinations. The colder the wine
temperature the lower the perception of sweetness and therefore the greater the perception of
acidity.

Table 2. Recommended temperatures for serving wines with food (Harrington, 2008)
Wine Type Temperature
Tannic red wines: Australian Shiraz, Cabernet Sauvignon, Rhone wines, 17-18 oC
vintage Port, Bordeaux, Chateauneuf-du-Pape
Medium-bodied red wines: southern French reds, southern Italian reds, 14-16 oC
Rioja, Toro, Pinot Noir, Valpolicella, young Chianti
Red wines with light tannin: young Beaujolais, red Sancerre, Bardolino, 12-13 oC
young Spanish and Portuguese reds
Fuller-bodied and aromatic white wines, sweet wines, rose´s, Sherry and 9-10 oC
white Port: Chardonnay, Sauternes, Tokaji, white Rioja
Light, crisp and sparkling white wines: Alsace, Chablis, Riesling, good 7-8 oC
Champagne and sparkling wine, Sancerre, Sauvignon Blanc
Cheap sparkling wines 2-4 oC

MATERIALS AND METHODS

In order to prepare the practice „Food and wine pairing―, the students of Gastronomy
Management prepared six-course menu (shown below), while the students of Hospitality
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

Management served each course with appropriate wine. The Hospitality Management students
selected appropriate wines by using national and international literature about food and wine
pairing and with assistance of their professors. They use general rules when serving a wine: light
wines before full-bodied wines, young before matured-oaked, white wines before red ones and
dry wines before sweet ones.

MENU

Smoked salmon with a cottage cheese mousse and dill on cracker

***
Hare pate

***
Stuffed chicken drumsticks with roasted peppers in wrapped in bacon

***
Meatballs (pork, beef, Gorgonzola cheese, walnut) in tomato sauce

***
Dark chocolate mousse with caramel

***
Strawberries

DISSCUSION

Smoked salmon with a cottage cheese mousse and dill on cracker was paired with Rhine
Riesling - white dry wine from a winery Kovacevic, Serbia. This is vintage 2011 and wine has
13% alcohol. Wine is a greenish-yellow colour with golden nuances of crystal clarity. Full
flavour with a spicy acid makes this wine very drinkable and fresh. The harmony fragrance and
taste will be the best if would be chilled at a temperature of 10-12°C.
A young Riesling is the classic fruity example of wine. While many of the wines on the
market have fruity aromas and flavours, these aromas and flavours vary by varietal and climate
zone. Most wine made with the Riesling grapes has an intensely fruity and in some cases floral
characteristic.
Riesling gets its flavour from minerals in the soil where it was grown. Because of the minerals
in the soil, you will find hints of stone or maybe slate along with citrus, apple, fruit, and floral
characteristics. It has a nice balance of acidity and fruit that goes very well with smoked fish or
spicy sauces.
In general, salt foods should be served with wines that have no tannins, have some residual
sugar (sweetness), are fruit-forward, and have moderate levels of acidity. Because of residual
sugar and fruitiness, Rieslings pair well with dishes such as smoked salmon and cottage cheese
mousse with dill. Honey type sweetness in Riesling was one more reason why it was chosen to
follow this dish.
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

Hare pate was paired with Alexandria - dry rosé wine, from Tikves winery, Macedonia. This
is vintage 2011 and wine has 12,5% alcohol. This wine is made from red grapes (Merlot and
Vranac) by technological process that is used in the production of white wines. The wine is light
pink in colour with a glint of crystal clarity. Strawberry flavour is mild and light-hearted
fragrance of wild roses, and a long pleasant taste. The top quality of this wine comes to its full
expression if chilled at a temperature of 10-12 °C.
Rosé is a good choice with a variety of appetizers such as bacon, ham, game pate, sausage,
and so on. Furthermore, it is an excellent companion to the various pastas.
Most rosés are too soft for high-acid foods. For dish such as game pate, rosé wine makes a
good choice because the residual sugar, fruitiness, and low tannins work well with the saltiness
in the dish.

Stuffed chicken drumsticks with roasted peppers in bacon were paired with Pinot Noir (red
Burgundy) from a winery Stobi, Macedonia. This is vintage 2009 and wine has 13,5% alcohol.
Open ruby nuance and strong aroma with recognizable wild strawberry, cherry and blue plum
characterizes this wine. Light red, but well structured with soft and pleasant tannins which
provide its fullness, softness and complexity. The top quality of this wine comes to its full
expression if chilled at a temperature of 15-17°C.
Pinot Noir pairs well with a wide range of foods—fruitier versions make a great match with
roasted chicken or pasta dishes.

Meatballs were paired with Calvet Reserve (Red Bordeaux) produced from Merlot, Cabernet
Sauvignon and Cabernet Franc. Bordeaux, in south-western France, is arguably the most famous
wine region in the world. The region takes its name (which translates roughly as 'next to the
waters') from the port city of Bordeaux, which serves as its logistical and administrative centre.
Cabernet Sauvignon and Merlot are two of the world’s most widely known, grown and blended
red-wine grape varieties.
This is vintage 2009 and wine has 13,5% alcohol. The colour is a deep red that is garnet in
colour, rich and complex. The wine is rounded, full-bodied with silky tannins and well balanced.
Its finish is long and fruity with notes of gingerbread, caramel and black pepper. Often time it
hints flavours of blackberry, black fruits, wood, and other notes. Classic Bordeaux is said to have
a "cigar box" aroma to it.
Red Bordeaux pairs excellent with beef, lamb, grilled veal, game such as pheasant and poultry
(grilled turkey). The wine pairs well with food made with red wine and rich sauces. Other good
accompaniments are: couscous, tandoori spices, pâts, bean dishes and stews.
The top quality of this wine comes to its full expression if chilled at a temperature of 16-18°C.

Dark chocolate mousse with caramel was paired with Valdouro tawny port, fortified red wine
from Portugal. Port wine is typically richer, sweeter, heavier, and contains higher alcohol content
than unfortified wines. This is caused by the addition of distilled grape spirits (such as brandy) to
fortify the wine and halt fermentation before all the sugar is converted to alcohol and results in a
wine that is usually 18 to 20% alcohol. This wine has 19 % of alcohol.
This port is deeply concentrated with flavours and aromas of plums, blueberries, black
cherries, vanilla, mocha and caramel. It is nicely balanced by a touch of sweetness on the palate.
Port is commonly served after meals as a dessert wine and it pairs well with nuts, dried fruits,
blue cheese, dark chocolate and fresh berries.
Gagić, S., Ivkov, M. (2013) Food and Wine pairing-six course menu example, Hotelplan 2013, Contemporary
trends in the hospitality industry, Belgrade, Serbia, 28th-29th November, pp. 451-462.

Last menu course were strawberries paired with Henkell Trocken, dry sparkling wine. This is
a blend of Chardonnay, Sauvignon Blanc, Pinot Noir and Blanc Senna. The taste is fresh,
tingling, with a lingering finish, while a subtle fragrance suggestive of tropical fruit develops in
the bouquet. Using the technique pairing the same food and wine tastes this fruit is
complemented nicely with Henkell Trocken because of its fruity aromatic complex and light
body.

CONCLUSION

Although food and wine pairing is almost entirely a matter of personal preference students
through this practice shown that there are a few guidelines which, if understood, may enhance
the enjoyment of wine as a food complement. Many research shows that satisfaction with wine
has a strong relationship with increased sales at restaurants.
The aim in education of Gastronomy and Hotel Management students is knowledge and practical
skills acquisition that will enhance the business results in catering industry, and in this regard
food and wine pairing is one of the methods to succeed at it.

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