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!
Merlot goes great with pizza. Chardonnay and sautéed chicken breast or a lean steak with green beans and mashed potatoes is umm umm good. Pinot noir paired with sautéed chicken breast with spinach and feta cheese is really good.
Your chicken, spinach and feta meal sounds wonderful. However, I would recommend that you try a Chablis or a Riesling with that combination. The Chablis if the chicken has a crispy skin, or the Riesling if you added cooking spices. And the Riesling loves the feta cheese. Enjoy!
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
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 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.
Hi there! A wine shouldn't ever really taste 'salty' - but it can taste of 'mineral'. Examples are Riesling (especially from the Mosel area), and something like Bianco D’Alcamo from Southern Italy/Sicily. Cheers indeed!
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 👌🏽
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.
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!!
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.
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.
Total nonsense, everyone has different tastes. 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.
Humans have a common ancestry. This leads to shared features in the sensory apparatus of each individual. Some features are widely shared, some less so. Also, milk goes with cookies, generally. Also, humans tend to have ten fingers, even though nine and eleven are possible.
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!
really and u dont have some points.. well only if u want share curse.. anyway have fun
The best explanation on wine pairing ever. Short and straight to the point, easy to understand. Thank you.
Yes, absolutely!
This video was perfect! Pretty straightforward, informative, and easy to follow along! Thank you!
Your videos are incredibly helpful. Please keep sharing such valuable content. Thank you!
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.
you made this so easy. I love it.
Straight to the point.
Thank you.
Merry Christmas
🇺🇸 🍾🥂🍾🥳 🎅🏻 🇬🇧
A very lucid presentation for beginners.
Merlot goes great with pizza. Chardonnay and sautéed chicken breast or a lean steak with green beans and mashed potatoes is umm umm good. Pinot noir paired with sautéed chicken breast with spinach and feta cheese is really good.
Your chicken, spinach and feta meal sounds wonderful. However, I would recommend that you try a Chablis or a Riesling with that combination. The Chablis if the chicken has a crispy skin, or the Riesling if you added cooking spices. And the Riesling loves the feta cheese. Enjoy!
This is most helpful. Going in for second interview serving at a golf country club tomorrow. I'm sure they will ask if i know pairing.
Justin Tanner m.mllq20
Simple, direct and easy! I loved it!
the best video about food and wine pairing! thanks a lot!
Thank you so much all the way from South Africa 🇿🇦
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
Thank you, Nathan.
Great video - explained beautifully.
I work at a restaurant that offers wine pairings and I wanted to learn more. Excellent video.
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
Nice tip about tannins needing fat and acids needing acids!
finally a straight up wine explanation
Super helpful. Thank you so much.
Thanks you so much 💗
I love it
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.
Thank you
it was very helpful
I loved it
Fantastic, thank you!
Fantastic tips. Thank you
wow i never imagined that.. thanks i will try each one u have talked in this video.😉😉👍👍👉👉
Thank you
This is great! Thanks!
Great concise info
Most helpful video! I learned a great deal!
Chào bạn tuyệt vời quá 👍🥰
this was great ty👍👏
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.
Love Rachel Mae's video on how to pair wine! I entertain a lot and I love pairing great wine with my dishes!
Thank you !!! Very helpful
Mauricio Pena q
Great Info. Thanks
thanks alot for sharing this
This was well done!
Wow cool@
Very good earthy need earthy
nice wine tutorial
Bravo
what kind of wine would be good to drink with steak?
cabernet sauv., Malbec. Wines with a high level of tannin because of the fat of the meat.
A tannic Italian Chianti Classico would pair very well with a lovely beef steak. Enjoy!
Mixology expert?
hii plz name some of the sweet, salty and citrousy wines..!! thanx and cheers!
Hi there! A wine shouldn't ever really taste 'salty' - but it can taste of 'mineral'. Examples are Riesling (especially from the Mosel area), and something like Bianco D’Alcamo from Southern Italy/Sicily. Cheers indeed!
Very useful. Thanks.
How about Chardonnay?
buttery fish ( salmon/tuna etc) and creamy sauce will do.
Excellent overview
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 👌🏽
Can someone write those pairings down ??
Normally pair my steak with either a good Argentinian Malbec or Australian Shiraz
white wines can have fruity elements in their taste profile
Gracias!!
No wine ,you won't get my time ✌️🍷😜
@krystell Ann Borja
Hello Rachelle
DO you have a Facebook account ?
red wine... i like it cooled... you think thats not the etiquette? well fxxxu then.
Do you really need to mention "video" in RUclips ????
Love the information, but she talks sooo fast that you get lost !!
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.
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!!
Pasta with tomato sauce is not acidic (at least not if you use tomatoes from my garden).
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.
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.
Total nonsense, everyone has different tastes. 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.
I thought it was fairly well known that wine pairings was pretty much a racket.
Humans have a common ancestry. This leads to shared features in the sensory apparatus of each individual. Some features are widely shared, some less so. Also, milk goes with cookies, generally. Also, humans tend to have ten fingers, even though nine and eleven are possible.
I totally agree! I actually just created a Choose Your Own Wine Adventure approach to food and wine pairings just for this reason.
Good video! Although I think rosé pairs only with hot weather, lack of expectations or (and?) just nothing at all.