The world of Culinary Management Leadership and Development of Human Resources.

Wine Pairing


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Food and Wine pairings can be categorized into three main groups:

– One-way pairing: either make wine shine or food shine, but not both

– Two-way pairings: pair both food and wine shine

– Three-way pairings: make the food and wine shine but also adds an additional element


There are seven Characteristics of pairings

– Matching- when a dish and a wine are comparable in weight, texture, or structure

– Complementing- when a dish and the wine share a common flavor or creates a bridge between the wine and the dish

– Contrasting- when flavor, texture, or structure of the wine pulls out a specific and elite flavor, texture to the dish

– Compounding- a common flavor or texture between the wine and the dish and the flavor is amplified

– Complexing- reaction when you taste more layers of flavors as a result of the pairing

– Cleansing- when the acidity of the wines cuts through the fat of the dish

– Covering- when a dish or wine overpowers the other causing a negative reaction

– Clashing- occurs when contrasting flavors, textures, or structures are negative or create a new negative flavor



Write a seven course menu pairing food and wine using two-way pairings.

On a separate paper analyze why this wine goes with the dish

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