We each bring our own unique sensory apparatus to the process of tasting. If everyone in the world could possibly take a bite of one big apple, each of us quite literally tastes something different. What we "taste," — that is, the story we tell ourselves as our individual, complex, and completely unique brains interpret the signals that they are getting from each of our individual, complex and unique sensory nervous systems — is ours and ours alone. The biochemical and bioelectrical processes that combine to create the thought, "Hey, this wine goes great with pepperoni pizza" are so staggeringly complex, not to mention situational, that the idea that someone can actually know what they are doing when they prescribe a specific wine with a specific dish is laughable.
This is one of the smarter no nonsense to the point! segments no ridiculous music and No Blah!! Blah!! Blah!! I have been in the Wine Business for 16 years on multiple levels of the industry. This one I like! Pleasant and Smart. Thank You!
We love how you break all the pairings into the different rules. Be sure to check out our video about pairing local wine and desserts and how they represent their regions. Cheers!! . youtube.com/watch?v=XRZtLD7Cb4c
I just put together a first draft of a wine and food pairing menu. It was really challenging because I wanted to serve fish as main course. This is definitely worth learning more about.
If you haven’t watched this yet, take advice – don’t! It must be the worst informed, completely BAD advice on wine pairing ever! The advice given is absolute drivel. Go watch something serious instead.
TLDR 1. Hot d’ouerves need a dry rosé 2. Acid needs acid – light, citrusy, white wine such as Pinot Grigio or Sauvignon blanc 3. Tannins need fat – bold red wine such as Syrah or Cabernet 4. Heat needs sweet – lighter sweet wine such as a Riesling or white Zinfandel 5. Salty needs bubbles such as a sparkling wine 6. Earthy needs earthy A Syrah or a Pinot noir
Acid needs acid? Totally wrong. Acid needs a smooth wine. For example pasta with tomato sauce needs a half body smooth wine, not a young wine with high acidity. It's the opposite if you want to reach a real pairing.
Great stuff, I am sure all what we need to know about wines is what are the elements and for food what are the flavour components of food. Very brief and to the point. Thank you
I wish she had of gone through the different types of wine first. Other than that i liked the presentation. It’s really about your own taste buds and what you like. Usually tho, it’s white meat white wine, red meat red wine 👌🏽
Whats funny?? If clientele asks fer sweet?? It a fruity wine the guys wife is asking for, most likely 99% of time. Unless its just desert, than you can grab a port, sherry, moscato etc. One thing as a server is understanding this concept. Allot of people really have no idea wtf they are asking for really. Like the Carbonara debates with all the know it alls. Thats cucina povera, midnight pasta, cheap eats, supposed to be. I'd rather make it my way at home how I want!!
43 Comments
We each bring our own unique sensory apparatus to the process of tasting. If everyone in the world could possibly take a bite of one big apple, each of us quite literally tastes something different. What we "taste," — that is, the story we tell ourselves as our individual, complex, and completely unique brains interpret the signals that they are getting from each of our individual, complex and unique sensory nervous systems — is ours and ours alone. The biochemical and bioelectrical processes that combine to create the thought, "Hey, this wine goes great with pepperoni pizza" are so staggeringly complex, not to mention situational, that the idea that someone can actually know what they are doing when they prescribe a specific wine with a specific dish is laughable.
This is great! Thanks!
This is one of the smarter no nonsense to the point! segments no ridiculous music and No
Blah!! Blah!! Blah!! I have been in the Wine Business for 16 years on multiple levels of the industry. This one I like! Pleasant and Smart. Thank You!
We love how you break all the pairings into the different rules. Be sure to check out our video about pairing local wine and desserts and how they represent their regions. Cheers!!
.
youtube.com/watch?v=XRZtLD7Cb4c
Can someone write those pairings down ??
Do you really need to mention "video" in YouTube ????
Fantastic tips. Thank you
thanks alot for sharing this
wow i never imagined that.. thanks i will try each one u have talked in this video.😉😉👍👍👉👉
How about Chardonnay?
Nice tip about tannins needing fat and acids needing acids!
finally a straight up wine explanation
Normally pair my steak with either a good Argentinian Malbec or Australian Shiraz
Pasta with tomato sauce is not acidic (at least not if you use tomatoes from my garden).
Very good earthy need earthy
Great concise info
I just put together a first draft of a wine and food pairing menu. It was really challenging because I wanted to serve fish as main course. This is definitely worth learning more about.
This is best way to explain the wine and food pairing in the most simplest way that even a fresher will get a good idea.
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.
@krystell Ann Borja
If you haven’t watched this yet, take advice – don’t! It must be the worst informed, completely BAD advice on wine pairing ever! The advice given is absolute drivel. Go watch something serious instead.
TLDR
1. Hot d’ouerves need a dry rosé
2. Acid needs acid
– light, citrusy, white wine such as Pinot Grigio or Sauvignon blanc
3. Tannins need fat
– bold red wine such as Syrah or Cabernet
4. Heat needs sweet
– lighter sweet wine such as a Riesling or white Zinfandel
5. Salty needs bubbles such as a sparkling wine
6. Earthy needs earthy
A Syrah or a Pinot noir
Acid needs acid? Totally wrong. Acid needs a smooth wine. For example pasta with tomato sauce needs a half body smooth wine, not a young wine with high acidity. It's the opposite if you want to reach a real pairing.
Thank you so much all the way from South Africa 🇿🇦
Great stuff, I am sure all what we need to know about wines is what are the elements and for food what are the flavour components of food. Very brief and to the point. Thank you
white wines can have fruity elements in their taste profile
Fantastic, thank you!
Simple, direct and easy! I loved it!
I wish she had of gone through the different types of wine first. Other than that i liked the presentation. It’s really about your own taste buds and what you like. Usually tho, it’s white meat white wine, red meat red wine 👌🏽
Hello Rachelle
DO you have a Facebook account ?
Thank you
it was very helpful
Super helpful. Thank you so much.
red wine… i like it cooled… you think thats not the etiquette? well fxxxu then.
No wine ,you won't get my time ✌️🍷😜
Love the information, but she talks sooo fast that you get lost !!
Whats funny?? If clientele asks fer sweet?? It a fruity wine the guys wife is asking for, most likely 99% of time. Unless its just desert, than you can grab a port, sherry, moscato etc. One thing as a server is understanding this concept. Allot of people really have no idea wtf they are asking for really. Like the Carbonara debates with all the know it alls. Thats cucina povera, midnight pasta, cheap eats, supposed to be. I'd rather make it my way at home how I want!!
you made this so easy. I love it.
Chào bạn tuyệt vời quá 👍🥰
I work at a restaurant that offers wine pairings and I wanted to learn more. Excellent video.
The best explanation on wine pairing ever. Short and straight to the point, easy to understand. Thank you.
Great video! Some key points were highlighted that I hadn't heard anyone else discuss. Thank you!
Great video! Some key points were highlighted that I hadn't heard anyone else discuss. Thank you!