The Wine and Food Pyramid: A Hierarchy of Taste Wine, Beer & Food The Wine and Food Pyramid: A Hierarchy of Taste

Beers and Wines tasted Tivoli, Helles Lager Telluride Brewing Co, Tempter IPA Epic Brewing, Pils Lager Hops Syndrome BookCliff, Ensemble red blend: Malbec, Merlot, Cab Sauv, Petit Verdot Meadery of the Rockies, Strawberry Honey Wine Presentation by Cindy OnkenGlimm conkenglimm@gmail.com 720-231-9310

Empirical Evaluation of Wine Visual Observation: color, clarity, hue, density Olfactory Qualities: nose, bouquet Taste Qualities: sweetness, fruitiness, acidity, bitterness, tannic, thin, heavy, finish, etc. Overall Impressions: general qualities, balance

Empirical Evaluation of Food Eye appeal and color combination Aromatic character and perfumes Sweetness, saltiness, acidity, lean, fat, texture Overall impressions

Key Motivations for Food and Wine Pairing For personal enjoyment and enhancing daily life. Restaurateurs use it to enhance the dining experience. Enjoy wine with daily meals and instinctively match appropriate wines with particular foods. Increase business and profitability through their wine sales. Increase customer gastronomic satisfaction with the overall dining experience.

Levels of Matching in Wine, BEER and Food Pairing No Match Refreshment Neutral Good Match Synergistic match

Food, Beer & Wine Sensory Pyramid Flavors Texture Components

Flavors: Type, Intensity, Persistency & Spice Food Sensory Pyramid Flavors: Type, Intensity, Persistency & Spice Texture: Fattiness, Cooking Method, & Overall Body Components: Sweet, Sour (Acidity), Salt & Bitter

Wine, BEER & FOOD Pairing Rules of Thumb Match strength with strength Find harmonies Contrast elements Regional cuisines Familiar patterns Practice Seasonality When in doubt, go Belgian in the Beer world or Sparkling in the Wine world!!!