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    Food and Wine Pairing Module Assignment

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    Aisha
    This document is a food and beverage module assignment submitted by Aisha Daga to Dr. Craig at Stenden University in South Africa. It includes a four course meal plan paired with appropriate wines. The meal starts with a Greek salad paired with a Sauvignon Blanc, followed by tea steamed cod paired with a Pinot Noir. The main course is lamb curry served with a South African Pinotage. The dessert of blueberry cheesecake is paired with a late harvest Riesling or Vin de Constance. Justifications for each wine pairing are provided based on food and taste theories.

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    Food and Wine Pairing Module Assignment

    Uploaded by

    Aisha
    4K views17 pages
    This document is a food and beverage module assignment submitted by Aisha Daga to Dr. Craig at Stenden University in South Africa. It includes a four course meal plan paired with appropriate wines. The meal starts with a Greek salad paired with a Sauvignon Blanc, followed by tea steamed cod paired with a Pinot Noir. The main course is lamb curry served with a South African Pinotage. The dessert of blueberry cheesecake is paired with a late harvest Riesling or Vin de Constance. Justifications for each wine pairing are provided based on food and taste theories.

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    A four course menu with the appropriate wine pairing. Wine Description and explanation.

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    Food And Wine Pairing Module Assignment

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    This document is a food and beverage module assignment submitted by Aisha Daga to Dr. Craig at Stenden University in South Africa. It includes a four course meal plan paired with appropriate wines. The meal starts with a Greek salad paired with a Sauvignon Blanc, followed by tea steamed cod paired with a Pinot Noir. The main course is lamb curry served with a South African Pinotage. The dessert of blueberry cheesecake is paired with a late harvest Riesling or Vin de Constance. Justifications for each wine pairing are provided based on food and taste theories.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4K views17 pages

    Food and Wine Pairing Module Assignment

    Uploaded by

    Aisha
    This document is a food and beverage module assignment submitted by Aisha Daga to Dr. Craig at Stenden University in South Africa. It includes a four course meal plan paired with appropriate wines. The meal starts with a Greek salad paired with a Sauvignon Blanc, followed by tea steamed cod paired with a Pinot Noir. The main course is lamb curry served with a South African Pinotage. The dessert of blueberry cheesecake is paired with a late harvest Riesling or Vin de Constance. Justifications for each wine pairing are provided based on food and taste theories.

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    The key takeaways are that the student prepared a four course meal with appropriate wine pairings and discussed each pairing using food and taste theories.

    The four course meal consisted of a Greek salad, tea steamed cod, mutton roganjosh (lamb curry), and blueberry cheesecake.

    For the first course a New Zealand Sauvignon Blanc was paired, for the second course a California Pinot Noir, for the third course a South African Pinotage, and for the fourth course a late harvest Riesling was paired.

    STENDEN SOUTH AFRICA

    FOOD AND BEVERAGE MODULE ASSIGNMENT

    Lecturer: Dr. Craig


    Name: Aisha Daga
    Date: October 28, 2009.
    FOOD AND WINE PAIRING

    Module: Food and Beverage


    Lecturer: Dr. Craig
    Name: Aisha Daga
    Student Number: 2009144
    Stenden University
    Declaration of personal work
    Summary

    This assignment was to prepare a four course meal with its appropriate wine
    pairing. The meal starts with a traditional Greek Salad and a crisp New
    Zealand Sauvignon Blanc. The appetizer being “Tea Steamed Cod Baked in
    Paper”; which is very oriental in flavor accompanied by a flavorful Pinot Noir
    from California; being just about enough to whet one’s appetite. The main
    course is a dish of Indian origin, which has been modified a bit to suit the
    taste buds, “Mutton RoganJosh” or simply named Meat Curry; which has a
    side plate of rice. This has traditional Indian spices and is best served with a
    South African Pinotage; through which the flavors are enhanced. The dessert
    is a slice of Blueberry Cheesecake. This is a total contrast to the very strong
    and highlighted flavors of the main course; and the sweetness of the
    cheesecake along with the wonderfully tasteful Vin de Constance makes one
    forget everything but the present.
    Preface

    This assignment has opened my eyes to the endless possibilities


    of pairing wine with food. I would like to thank my professor’s - Dr.
    Craig and Ms Hecht; for guiding me towards the right direction. I
    would also like to thank Kemera Subboo and Ayush Daga – they
    gave me a point from where I could start, and have been very
    supportive. This has been quite an insightful assignment and
    made me very curious to learn as much as I can about wine and
    food pairing.

    Aisha Daga Place Date


    Cover –
    • The Title,
    • Module Name,
    • Name and relation number(student number?).

    Title Page – same as cover with name of professor


    and name of school, month and year.
    Declaration of Personal Work -
    Summary
    Preface – sign with name, date and place
    Table Of Contents
    Introduction – description of Problem
    Content
    Bibliography
    Glossary/Appendices/Subject Index

    Introduction
    Body
    Conclusion
    Bibliography
    4 course menu - describe
    1
    2
    3
    4
    Matching wines – info about each wine, particular
    wine production method
    1
    2
    3
    4
    Justification of the wine and food combination
    using food and taste theories.
    Starter – Salad and Fish, sorbet?, Meat, Dessert
    Greek Salad – Light lemony whites complement the
    tangy flavours. New wave greek whites – Assyrtiko or
    Robola, Australian Verdelho or Chile’s freshest Sauvignon
    Blanc from Casablanca.

    Fish – Calamari
    Meat – Duck? – Roast – Pinot Noir – Burgundy, California,
    Oregon, New Zealand, Australia. Has the gamey flavour
    plus acidity to cut through the fat. Barolo and Barbera
    also do the same.
    Chicken? -
    Meat –
    Dessert – Blueberry Cheese Cake – Blueberries – flavour
    is nicely set off by a late harvest Riesling.
    As pointed out by Enrico Bazzoni – red wine with meat
    and white wine with fish” is a basic premise of food and
    wine pairing.

    Champagne and caviar – effervescence of the


    champagne cuts through the salt brine of the caviar.
    Port and stilton cheese – appeals to the contrasting
    senses like chocolate candy and salty popcorn at the
    movies.
    California Chardonnay and Lobster – big buttery wine with
    big buttery lobster
    Cabernet Sauvignon and beef or lamb – classic mellowing
    effect of rich and fatty meat on full bodies reds with
    tannin.
    Fume’ Blanc and grilled fish or sea food – fresh squeezed
    lemon
    Salad – Greek Salad
    Appetizer – Tea Steamed Cod Baked in Paper – light red
    wine
    Entrée (Main Course) – Lamb Curry (Lamb Rogan Josh)
    Dessert – Blueberry Cheesecake

    Wine List
    Need to pair the salad and the appetizer with the same
    wine? Since both can be paired with Pinot Noir.(light red)
    California Pinot Noir from the Central Coast

    Indian http://www.matchmywine.com//index.php?
    mod=winePairing&p=ethnicmatching

    Common ingredients include curry, coconut, cumin, creamy or milk based sauces.
    These combine deliciously with low tannin, fruity wines with little oak, like a Merlot,
    Zinfandel or Syrah.

    LAMB CURRY –
    http://www.winedin.com/pair_food_wine.php
    • Shiraz
    • Spanish Rioja

    http://www.qrw.com/features/pairings.htm
    Indian Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white)

    http://sanfranciscocheesequake.com/pairings/wine.php
    Fruit Swirl and White Chocolate Cheesecake with a Graham Cracker Crust
    (Strawberry, Blueberry, Raspberry and others)
    These are my own twist on a popular style cheesecake, the fruit swirl. The white
    chocolate complements the fruit and adds a touch of richness and my graham
    cracker crust adds a cookie crunch where most graham crusts tend to be soft and
    moist. A nice Moscato d'Asti or a light floral red wine with flavors of strawberry or
    raspberry, such as a Brachetto or some Rose's, would be delicious with any of the
    Fruit swirl cheesecakes.

    http://www.taste-wine-and-enjoy.com/pairing-
    desserts.html
    A rich wine like a Sauternes from France, a Gewürztraminer, or Riesling from Alsace
    are 3 wines that just may have the ability to match up with the richness of
    cheesecake.

    A Moscato d'Asti is a light sparkling white wine that is considered a dessert wine. Its sweetness
    accentuates the flavor of a chocolate cheesecake with fruit accents such as raspberry, strawberry
    or blueberry. Moscato d'Asti is one wine to have in your cellar especially around the holidays or
    whenever you know you will be having a party.
    Pair a dessert wine with a fruity sweetness to match the sweetness of the dessert, and with acidity
    to contrast and enhance the the flavors of the cheesecake.
    If you really don't want to go with a sweet wine, do try a rosé wine or even a light floral red wine
    such as a Beaujolais with flavors of strawberry and/or raspberry.
    (green or garden salad) Greek Salad – http://www.wine-
    food-matcher.com/wine-food-pairing.php
    Wine – Sancerre
    Type – White
    Grape variety – Sauvignon Blanc
    Temperature c/F – 10-12/50-54
    Region – Loire Valley
    Country – France

    Green or garden salad – greek salad - http://www.wine-


    food-matcher.com/wine-food-pairing.php
    Wine – Alsace Riesling
    Type – White
    Grape variety – Riesling
    Temperature C/F – 8-10/46-50
    Region – Alsace
    Country – France
    Green or garden salad – greek salad - http://www.wine-
    food-matcher.com/wine-food-pairing.php
    Wine – Alsace Pinot Noir Champagne
    Type – Rose Sparkling White
    Grape variety – Pinot Noir Chardonnay, Pinot Noir
    Temperature C/F – 10-11/50-527-12/45-54
    Region – Alsace Champagne
    Country – France France

    Greek Salad - http://www.intowine.com/food-wine-pairing-


    tool?filter0=445
    Greek Salad (wine type): Riesling (bottle recommendation) - Hermann J. Wiemer
    Riesling Dry

    http://www.winezap.com/search/searchResults.cfm - 2007
    Hermann J. Weimer Riesling Dry Reserve

    Greek Salad - http://www.graziesfargo.com/wine_list.php

    Blush Wines
    * Blush Wines listed driest to sweetest.
    Valley of the Moon Rosato Sangiovese, Calif. – Bright and fresh raspberry and strawberry
    aromas followed by flavors of berry and red cherry. Pairs well with Greek Salad. … Bottle
    $23.95 … Glass $6.25
    Tea Steamed Cod Baked in Paper
    http://www.wine-food-matcher.com/wine-food-pairing.php
    Wine – Wine of California – Pinot Noir
    Type – Red
    Grape variety – Pinot Noir
    Temperature C/F – 15-17/59-63
    Region –California
    Country – USA

    Lamb Curry - http://www.wine-food-matcher.com/wine-


    food-pairing.php
    Wine – Wine of California – Syrah (Shiraz)
    Type – red
    Grape variety – Syrah (Shiraz)
    Temperature C/F – 15-17/59-63
    Region – California
    Country – USA

    http://www.wine-food-matcher.com/wine-food-pairing.php
    Wine – Wine of South Africa – Robertson Valley – Pinotage
    – Ruby Cabernet
    Type – red
    Grape variety – Pinotage, Ruby Cabernet
    Temperature C/F – 16-18/61-64
    Region – Breede River Valley
    Country – SA

    Lamb Curry –
    http://www.intowine.com/food-wine-pairing-tool?
    filter0=440
    Curry – (wine type) Gewurtztraminer (bottle recommendation) Zind Humbrecht
    Gewurztraminer Herrenweg Turckheim

    http://www.winezap.com/search/searchresults.cfm?
    searchtext=Zind+Humbrecht+Gewurztraminer+Herrenw
    eg+Turckheim&btnSearch.x=38&btnSearch.y=27&r=982
    049
    2006 Zind Humbrecht Gewurztraminer Herrenweg De Turckheim

    Lamb curry – http://www.intowine.com/food-wine-pairing-


    tool?filter0=440
    Indian FoodRiesling Joh. Jos. Prum Riesling Kabinett Wehlener Sonnenuhr

    http://www.winezap.com/search/searchresults.cfm?
    searchtext=Joh.+Jos.
    +Prum+Riesling+Kabinett+Wehlener+Sonnenuhr&btnSe
    arch.x=32&btnSearch.y=15&r=982049
    2004 Joh. Jos. Prum Wehlener Sonnenuhr Kabinett Riesling

    Blueberry Cheesecake -
    http://www.wellbrookwinery.com/wines/index.php

    Fortified Blueberry Dessert Wine


    Intense, rich wine, similar to a port wine. Try this one with creme brulee, drizzled over
    cheesecake or ice cream, in champagne or in a martini. Blue/black hue.
    Alcohol: 16%
    Sweetness Code: 5
    Wine Category : Fruit Wine > Dessert Wine
    Price: $18.90

    Blueberry Cheesecake – http://www.fiorelliwinery.com/


    Red Muscadine Dessert – Sweet red dessert wine. From
    red muscadine grape blend. Notes of ripened black
    cherries and candied apple are aromatical evident.
    Medium bodied and smooth. Pairs great with any
    desserts, specially blueberry cheesecake.
    Fruit Cheesecakes
    http://sanfranciscocheesequake.com/pairings/wine.php
    In general, these cheesecakes pair better with white dessert wines for their more floral, fruit or
    caramel and vanilla flavors than the fruit and berry flavors found in red wines. Dark berry
    cheesecakes will also pair deliciously with light and fruity red wines that have soft tannins and/or
    have nicely balanced acidity as well. There are always exceptions however and, of course, it's
    always best to sit with a few different cheesecakes, some different bottles of wine and compare
    with your friends.

    Some common terms to describe wines that will pair well with the fruit cheesecakes;
    Light fruit, berries, strawberry, orange, pear, peach, lemon, vanilla, rose petals, floral,
    acidic.

    Blueberry cheesecake – Gewurtztraminer


    http://www.winedin.com/pair_food_wine.php

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