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.
Your book is excellent and this chart would complement it nicely… another pairing! 😂 This chart probably includes this but your book really opened my eyes to the excellent role Champagne and Prosecco can play in a food/wine pairing. Now, if I’m a bit stuck on what I should pair with something, I remember the bubbly stuff and most of the time it’s awesome. Really impressed some friends last summer when they were serving oysters and I showed up with Champagne. Together they were amazing, thanks to what I learned from you. Grazie!
She is so cute. Seems like she's been on the wine.... a lot!! just before stepping in front of the camera LOL!! I really love this girl. She's done a Great job on teaching too though. Lovely!!
Hi there! Loving that you're sharing your knowledge about pairing with us. I'm curious, would you have any advice for somebody that wants to take food and alcohol pairing to the next step? Do you know of any sites or online courses that spoke to you when you were learning? I would love to hear any of your references 🙂 thanks
Interesting how pairing uses tastes from opposite sides of the circle. Same is true with color grading in photography- good to develop a food color palate by choosing colors from opposite sides of the color wheel
Before I knew any better I made a very stupid pairing that seemed smart in my head - a big bold food: Goat Vindaloo, paired with a big bold wine: a nice pleasant 10+ year old Petite Sirah! I was already thoroughly familiar with that particular Petite Sirah, as I had an entire case of it from this one particular winery, and I knew that I loved it. However, that night, I certainly did NOT love it! It tasted like crap when paired with Indian food. I did a quick google search and realized my mistake, and then opened a couple bottles of Viognier & Sauv Blanc to go with our Chicken Tikka Masala, and Vindaloo. The Petite Sirah was reserved for the following night.
It works, differently, but actually quites imple: 1) Flavoures in food are stronger than in wine. They "override" similar flavors. 2) So e.g. sweet wine pairs well with sweet food, as you anyway want to have and will taste the sweetness of the food. But that let's sine more the acidity etc. e.g. in the Sauternes in your glass 3) same e.g. for acidity, ...
While cab and steak are definitely a good pairing I don't think it's really such a big contrast. Cab has tannins, steak has a dark, slightly bitter crust. Many cabs also aren't super acidic. Steak with sauvignon blanc, that would be a big contrast.
I just go by colour? White meat + fish do white wine, red meats + chocolate + cheese do red wine. I mean, keep it simple, right? Maybe my taste buds don't work. Oh well :)
Actually I kind of agree. I never have a great wine with food, but I do like to pair some normal everyday wines with food. One reason is imo that aromas dissolve in alcohol, a sib of wine after a bite of food amplifies the aroma a lot.
@@MsJavaWolf True, and I do it the same way. But to that end one really doesn't need much "pairing" expertise. It is sufficient that the wine have enough acidity to cleanse the palate.
I just got a new job opportunity working for an upscale Italian restaurant and I really needed this! I'm trying to learn all I can before orientation!
I LOVE WIne folly. Even as experienced sommelier, I recommend Wine folly to my student!. Good job!
What's the distinction (if any) between a sommelier and a Master of Wine?
Gracias bro I m learning with her
Love how you said that you look at the wine as an ingredient in the dish...great tip!
That point was game changing
You're an excellent teacher and incredibly good looking. 😊
Wow, thank you!
@@winefolly you're welcome
BLT on Wheat and off dry Riesling are a perfect match!
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.
Great job!
Your book is excellent and this chart would complement it nicely… another pairing! 😂
This chart probably includes this but your book really opened my eyes to the excellent role Champagne and Prosecco can play in a food/wine pairing. Now, if I’m a bit stuck on what I should pair with something, I remember the bubbly stuff and most of the time it’s awesome.
Really impressed some friends last summer when they were serving oysters and I showed up with Champagne. Together they were amazing, thanks to what I learned from you.
Grazie!
Hi there, what is the name of the book and how can I get it?
Thanks for the graphic. Unbelievably helpful
You're welcome!
Both red and white wines were mentioned for the blt. Which one....red or white?
BEAUTIFUL
She's adorable!
She is so cute. Seems like she's been on the wine.... a lot!! just before stepping in front of the camera LOL!! I really love this girl. She's done a Great job on teaching too though. Lovely!!
Does this wine chart get into the different rosé wines as far as pairing with food?
Thanks for the video!
is the poster still available for purchase? the link doesn't work anymore
Great video and nice chart!
Thank you!
Good stuff!
If I'm stuck, I do dry riesling w/ white meat, pinot noir w/ red. If I'm *really* stuck, I might grab a hard cider (forgive the heresy!).
Pinot is great with quail.
You're a graphic and teaching genius. Cute too!
Thank you! 😊
Did she just make a pentagram to explain how to pair wine... This is still Very Brilliant Great JOB
Nothing wrong with using a pentagram! Hollywood horror films got it wrong; it was a sign used to avert evil.
How do we get the chart? Link no longer works
Excellent, Madeline! Your charts are just great!
Hi, that food pairing wine chart is amazing! Can I see ir for free?
Best video!
Wow, thanks!
Hi there! Loving that you're sharing your knowledge about pairing with us. I'm curious, would you have any advice for somebody that wants to take food and alcohol pairing to the next step? Do you know of any sites or online courses that spoke to you when you were learning? I would love to hear any of your references 🙂 thanks
Interesting how pairing uses tastes from opposite sides of the circle. Same is true with color grading in photography- good to develop a food color palate by choosing colors from opposite sides of the color wheel
Amazing content! Thank you 😊
Where did you buy that food pairing wine chart?
You mean the one we made? :) shop.winefolly.com/collections/posters/products/advanced-food-wine-pairing
Do you include side dishes when pairing wine with food?
Great information. really enjoyed this video.
I wanted to get your wine pairing map but it says “sold out”. When is it going to available?
Before I knew any better I made a very stupid pairing that seemed smart in my head - a big bold food: Goat Vindaloo, paired with a big bold wine: a nice pleasant 10+ year old Petite Sirah! I was already thoroughly familiar with that particular Petite Sirah, as I had an entire case of it from this one particular winery, and I knew that I loved it. However, that night, I certainly did NOT love it! It tasted like crap when paired with Indian food. I did a quick google search and realized my mistake, and then opened a couple bottles of Viognier & Sauv Blanc to go with our Chicken Tikka Masala, and Vindaloo. The Petite Sirah was reserved for the following night.
How to get the chart? Looks awesome
check out shop.winefolly.com
Lovely, Thank you!
It works, differently, but actually quites imple:
1) Flavoures in food are stronger than in wine. They "override" similar flavors.
2) So e.g. sweet wine pairs well with sweet food, as you anyway want to have and will taste the sweetness of the food. But that let's sine more the acidity etc. e.g. in the Sauternes in your glass
3) same e.g. for acidity, ...
Enjoyed the video and the illustrations!
What do you recommend with cheddar and muenster cheese?
While cab and steak are definitely a good pairing I don't think it's really such a big contrast. Cab has tannins, steak has a dark, slightly bitter crust. Many cabs also aren't super acidic. Steak with sauvignon blanc, that would be a big contrast.
Awesome
Manchego and Rioja is a magical combo.
Hello, Folly. Can you send the poster to me?
I just go by colour? White meat + fish do white wine, red meats + chocolate + cheese do red wine. I mean, keep it simple, right? Maybe my taste buds don't work. Oh well :)
I buy red cheese btw ;)
Applying to a serving job I'm way under qualified for, just spent 30 mins taking notes wish me luck
Good luck! Don't stop trying!
thank you
Forget abt wine, u're so charming!!! Besides that, great wine knowledge video. Kisses
Peak-aunt-tee
Which goes better with a chardonnay? ... Red or white?
Hee hee... :-)
she is so lovely... I couldnt focus on the subject..
good video, but 34$ for a piece of paper? come on!
Hot take- i dont care what the label says, the best red wine food pairing is chocolate
Wow! Then you TOTALLY deserve to see this: ruclips.net/video/7bM8MMN6Hxo/видео.html
You so cute :-)
Is it just me? Or does she always look drunk or high...
Funny, food and wine pairing is of no interest to me. The taste of good wine is not to be contaminated with food ☺
thanks for your useless comment
Wine is completed by food. Honestly give it a try.
Thats how i feel! I looooove beef. I dont want a drink to affect my beef. Just means i love the cow i raised more than the bottle i bought.
Actually I kind of agree. I never have a great wine with food, but I do like to pair some normal everyday wines with food.
One reason is imo that aromas dissolve in alcohol, a sib of wine after a bite of food amplifies the aroma a lot.
@@MsJavaWolf True, and I do it the same way. But to that end one really doesn't need much "pairing" expertise. It is sufficient that the wine have enough acidity to cleanse the palate.
Awesome