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Wine and food pairing, the Glossary

Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience.^[1]

120 relations: Acids in wine, Aesthetic taste, Albariño, Alcohol (drug), Alcohol by volume, Alsace wine, Anecdote, Apple, Art, Asiago cheese, Australian wine, Barbaresco, Barbera, Barolo, Beaujolais, Blackening (cooking), Bordeaux wine, Brunello di Montalcino, Burgundy wine, Burrata, Cabernet Franc, Cabernet Sauvignon, California wine, Chablis wine, Chalkboard scraping, Champagne, Chardonnay, Cheddar cheese, Cheese, Chianti, Chinon AOC, Comté cheese, Court of Master Sommeliers, Culinary arts, Dolcetto, Drinking water, Fat, Fermentation in winemaking, Fish oil, Foie gras, Food pairing, Grüner Veltliner, Greek wine, Grilling, Hirtenkäse, History of wine, Human food, Italian wine, Jalapeño, Lactic acid, ... Expand index (70 more) »
Food and drink appreciation
Wine

Acids in wine

The acids in wine are an important component in both winemaking and the finished product of wine.

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Aesthetic taste

In aesthetics, the concept of taste has been the interest of philosophers such as Plato, Hume, and Kant.

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Albariño

Albariño or Alvarinho is a variety of white wine grape grown in Galicia (northwest Spain) and in Northwest Portugal (Monção and Melgaço) where it is also used to make varietal white wines.

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Alcohol (drug)

Alcohol, sometimes referred to by the chemical name ethanol, is one of the most widely used and abused psychoactive drugs in the world and falls under the depressant category.

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Alcohol by volume

Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent.

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Alsace wine

Alsace wine or Alsatian wine (Vin d'Alsace; Elsässer Wein; d'r Wii vum Elsàss; de Win vum Elsàss) is produced in the Alsace region in France and is primarily white wine.

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An anecdote is "a story with a point", such as to communicate an abstract idea about a person, place, or thing through the concrete details of a short narrative or to characterize by delineating a specific quirk or trait.

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Apple

An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).

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Art

Art is a diverse range of human activity and its resulting product that involves creative or imaginative talent generally expressive of technical proficiency, beauty, emotional power, or conceptual ideas.

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Asiago cheese

Asiago is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called, which means "pressed Asiago") to a crumbly texture for the aged cheese (which means "breeding farm Asiago").

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Australian wine

The Australian wine industry is one of the world's largest exporters of wine, with approximately 800 million out of the 1.2 to 1.3 billion litres produced annually exported to overseas markets.

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Barbaresco

Barbaresco is an Italian wine made with the Nebbiolo grape.

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Barbera

Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano).

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Barolo

Barolo (bareul) is a red denominazione di origine controllata e garantita (DOCG) wine produced in the northern Italian region of Piedmont.

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Beaujolais

Beaujolais is a French Appellation d'Origine Contrôlée (AOC) wine generally made of the Gamay grape, which has a thin skin and is low in tannins.

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Blackening (cooking)

Blackening is a cooking technique used in the preparation of fish and other foods.

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Bordeaux wine

Bordeaux wine (vin de Bordèu, vin de Bordeaux) is produced in the Bordeaux region of southwest France, around the city of Bordeaux, on the Garonne River.

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Brunello di Montalcino

Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino, in the province of Siena, located about 80 km south of Florence, in the Tuscan wine region.

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Burgundy wine

Burgundy wine (Bourgogne or vin de Bourgogne) is made in the Burgundy region of eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône.

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Burrata

Burrata is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.

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Cabernet Franc

Cabernet Franc is one of the major black grape varieties worldwide.

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Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties.

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California wine

California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted Vitis vinifera vines native to the Mediterranean region in their established missions to produce wine for religious services.

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Chablis wine

Chablis is the northernmost Appellation d'origine contrôlée of the Burgundy region in France.

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Chalkboard scraping

Scraping a chalkboard (also known as a blackboard) with one's fingernails produces a sound and feeling which most people find extremely irritating.

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Champagne

Champagne is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation, which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.

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Chardonnay

Chardonnay is a green-skinned grape variety used in the production of white wine.

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Cheddar cheese

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting.

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Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

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Chianti

Chianti is an Italian red wine produced in the Chianti region of central Tuscany, principally from the Sangiovese grape.

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Chinon AOC

Chinon wine comes from the vineyards around the town of Chinon in Touraine.

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Comté cheese

Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine.

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Court of Master Sommeliers

The Court of Master Sommeliers (CMS) is an educational organisation established in 1977 to encourage improved standards of beverage service by sommeliers, particularly in wine and food pairing.

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Culinary arts

Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals.

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Dolcetto

Dolcetto is a black Italian wine grape variety widely grown in the Piedmont region of northwest Italy.

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Drinking water

Drinking water or potable water is water that is safe for ingestion, either when drunk directly in liquid form or consumed indirectly through food preparation.

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Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.

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Fermentation in winemaking

The process of fermentation in winemaking turns grape juice into an alcoholic beverage.

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Fish oil

Fish oil is oil derived from the tissues of oily fish.

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Foie gras

fat liver) is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is rich, buttery, and delicate, unlike an ordinary duck or goose liver.

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Food pairing

Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices. Wine and food pairing and food pairing are food combinations.

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Grüner Veltliner

Grüner Veltliner (Green Veltliner)) is a white wine grape variety grown primarily in Austria, Hungary, Slovakia, and the Czech Republic. The leaves of the grape vine are five-lobed with bunches that are long but compact, and deep green grapes that ripen in mid-late October in the Northern Hemisphere.

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Greek wine

Greece is one of the oldest wine-producing regions in the world and among the first wine-producing territories in Europe.

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Grilling

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.

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Hirtenkäse

Hirtenkäse (literally "herder cheese") is a German term used to describe varieties of cheese.

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History of wine

The oldest evidence of ancient wine production has been found in Georgia and Syria from BC (the earliest known traces of grape wine), Iran from BC, Greece from BC, Armenia from BC (large-scale production), and Sicily from BC. Wine and food pairing and History of wine are wine.

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Human food

Human food is food which is fit for human consumption, and which humans willingly eat.

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Italian wine

Italian wine (vino italiano) is produced in every region of Italy.

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Jalapeño

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum.

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Lactic acid

Lactic acid is an organic acid.

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Lamb and mutton

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.

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Lees (fermentation)

Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.

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List of wine-producing regions

Wines are produced in significant growing regions where vineyards are planted.

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Loire Valley (wine)

The Loire Valley wine region includes the French wine regions situated along the river Loire from the Muscadet region near the city of Nantes on the Atlantic coast to the region of Sancerre and Pouilly-Fumé just southeast of the city of Orléans in north central France.

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Maceration (wine)

Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.

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Madeira wine

Madeira is a fortified wine made on the Portuguese Madeira Islands, off the coast of Africa.

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Malbec

Malbec is a purple grape variety used in making red wine.

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Malic acid

Malic acid is an organic compound with the molecular formula.

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Mark Oldman

Mark Stanford Oldman (born January 5, 1969) is an American entrepreneur, wine expert, and author of several books on wine.

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Marsanne

Marsanne is a white wine grape, most commonly found in the Northern Rhône region.

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Merlot

Merlot is a dark blue–colored wine grape variety that is used as both a blending grape and for varietal wines.

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Mozzarella

Mozzarella (muzzarella) is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.

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New World wine

New World wines are those wines produced outside the traditional winegrowing areas of Europe and the Middle East, in particular from Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States (primarily California).

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Oak (wine)

Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine.

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Phenolic content in wine

The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.

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Pinot blanc

Pinot blanc or Pinot bianco is a white wine grape.

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Pinot gris

Pinot gris, Pinot grigio or Grauburgunder is a white wine grape variety of the species Vitis vinifera.

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Pinot noir

Pinot noir, also known as Pinot nero, is a red-wine grape variety of the species Vitis vinifera.

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Port wine

Port wine (vinho do Porto), or simply port, is a Portuguese fortified wine produced in the Douro Valley of northern Portugal.

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Protein

Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues.

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Provence wine

Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France.

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Proverb

A proverb (from proverbium) or an adage is a simple, traditional saying that expresses a perceived truth based on common sense or experience.

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Quiche

Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables.

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Restaurant

A restaurant is a business that prepares and serves food and drinks to customers.

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Rhône wine

The Rhône wine region in Southern France is situated in the Rhône valley and produces numerous wines under various Appellation d'origine contrôlée (AOC) designations.

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Ribera del Duero

Ribera del Duero is a Spanish Denominación de Origen Protegida (DOP) located in the country's northern plateau and is one of eleven 'quality wine' regions within the autonomous community of Castile and León.

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Riesling

Riesling is a white grape variety that originated in the Rhine region.

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Rioja DOCa

Rioja is a wine region in Spain, with denominación de origen calificada (D.O.Ca., "Qualified Designation of Origin," the highest category in Spanish wine regulation).

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Rosemary

Salvia rosmarinus, commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers.

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Roussanne

Roussanne is a white wine grape grown originally in the Rhône wine region in France, where it is often blended with Marsanne.

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Salivary gland

The salivary glands in many vertebrates including mammals are exocrine glands that produce saliva through a system of ducts.

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San Francisco Chronicle

The San Francisco Chronicle is a newspaper serving primarily the San Francisco Bay Area of Northern California.

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Sauternes (wine)

Sauternes is a French sweet wine from the region of the same name in the Graves section in Bordeaux.

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Sauvignon blanc

Sauvignon blanc is a green-skinned grape variety that originates from the city of Bordeaux in France.

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Sémillon

Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia.

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Sherry

Sherry (jerez) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain.

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Sichuan cuisine

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Standard Mandarin pronunciation) is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality.

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Sommelier

A sommelier (or or), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.

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Sparkling wine

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy.

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Spice

In the culinary arts, a spice is any seed, fruit, root, bark, or other plant substance in a form primarily used for flavoring or coloring food.

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Staple food

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.

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Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.

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Stilton cheese

Stilton is an English cheese, produced in two varieties: Blue, which has Penicillium roqueforti added to generate a characteristic smell and taste, and White, which does not.

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Subjectivity and objectivity (philosophy)

The distinction between subjectivity and objectivity is a basic idea of philosophy, particularly epistemology and metaphysics.

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Sugars in wine

Sugars in wine are at the heart of what makes winemaking possible.

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Sukiyaki

is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.

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Sweet and sour

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods.

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Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugars.

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Sweetness of wine

The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins.

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Syrah

Syrah, also known as Shiraz, is a dark-skinned grape variety grown throughout the world and used primarily to produce red wine.

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Tannin

Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.

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Tartaric acid

Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus.

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Taste

The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor).

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Taste bud

Taste buds are clusters of taste receptor cells, which are also known as gustatory cells.

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Tămâioasă Românească

Tămâioasă Românească (Romanian Muscatel) is a Romanian grape variety used for the production of aromatic wines, Tămâioasă are natural sweet or semi-sweet wines, with alcohol content of 12%-12.5%.

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Thai cuisine

Thai cuisine (อาหารไทย) is the national cuisine of Thailand.

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Tokaji

Tokaji (of Tokaj) or Tokay is the name of the wines from the Tokaj wine region (also Tokaj-Hegyalja wine region or Tokaj-Hegyalja) in Hungary or the adjoining Tokaj wine region in Slovakia.

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United States

The United States of America (USA or U.S.A.), commonly known as the United States (US or U.S.) or America, is a country primarily located in North America.

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Vegetarianism

Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal).

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Vinho Verde

Vinho Verde (literally 'green wine') refers to Portuguese wine that originated in the historic Minho province in the far north of the country.

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Viognier

Viognier is a white wine grape variety.

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Walnut

A walnut is the edible seed of any tree of the genus Juglans (family Juglandaceae), particularly the Persian or English walnut, Juglans regia.

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Wedding cake

A wedding cake is the traditional cake served at wedding receptions following dinner.

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Wine

Wine is an alcoholic drink made from fermented fruit.

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Wine label

Wine labels are important sources of information for consumers since they tell the type and origin of the wine.

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Wine sauce

Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients.

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Wine tasting

Wine tasting is the sensory examination and evaluation of wine.

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Wine tasting descriptors

The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine.

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Winemaking

Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. Wine and food pairing and Winemaking are wine.

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Zinfandel

Zinfandel (also known as Primitivo) is a variety of black-skinned wine grape.

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References

[1] https://en.wikipedia.org/wiki/Wine_and_food_pairing

Also known as Cheese and wine, Food & Wine pairing, Food & wine matching, Food and wine matching, Food and wine pairing, Food and wine pairings, Food friendly (wine), Food wine pairing, Food-friendly wine, Matching Wine with Curry, Paired (wine), Paired with (wine), Sparkling wine food pairing, Weight (wine), Wine and Food pairings, Wine and cheese, Wine and food matching, Wine is paired with food, Wine matching, Wine pairing, Wine pairings.

, Lamb and mutton, Lees (fermentation), List of wine-producing regions, Loire Valley (wine), Maceration (wine), Madeira wine, Malbec, Malic acid, Mark Oldman, Marsanne, Merlot, Mozzarella, New World wine, Oak (wine), Phenolic content in wine, Pinot blanc, Pinot gris, Pinot noir, Port wine, Protein, Provence wine, Proverb, Quiche, Restaurant, Rhône wine, Ribera del Duero, Riesling, Rioja DOCa, Rosemary, Roussanne, Salivary gland, San Francisco Chronicle, Sauternes (wine), Sauvignon blanc, Sémillon, Sherry, Sichuan cuisine, Sommelier, Sparkling wine, Spice, Staple food, Stew, Stilton cheese, Subjectivity and objectivity (philosophy), Sugars in wine, Sukiyaki, Sweet and sour, Sweetness, Sweetness of wine, Syrah, Tannin, Tartaric acid, Taste, Taste bud, Tămâioasă Românească, Thai cuisine, Tokaji, United States, Vegetarianism, Vinho Verde, Viognier, Walnut, Wedding cake, Wine, Wine label, Wine sauce, Wine tasting, Wine tasting descriptors, Winemaking, Zinfandel.

Wine and food pairing, the Glossary

Table of Contents

See also

Food and drink appreciation

Wine

References