Pairing Wine with the Appropriate Food

Wine and Food Pairing

Jonathan Rohrer / 228206

Module 4 / Year 1 – Food and Beverage

Stenden University of Applied Sciences

Institute

Bali

Indonesia

Resit no.1

October 2012

Plagiarism Form

DECLARATION

1. This work is composed by me.

2. This work has not been accepted in any previous application for a degree or diploma, by me.

3. The work of which this is a record is done wholly by me.

4. All verbatim extracts have been distinguished by quotation marks and the sources of my information have been specifically acknowledged.

Date:…………………………..

Signature

Plagiarism Form 2

Introduction 4

A.1 Wine Region 4

A.1.1 Topography, Climate and Type of Soil 4

A.1.2 Major Grape Varieties, Types of Wine and Classification System 4

B.1 Dish Selection 5

B.1.1 Choice and Description of the Dish 5

B.1.2 Taste 5

B.1.3 Food Trends 6

C.1 Wine and Food Pairing 6

C.1.1 Production Method of Wine 6

C.1.2 Pairing 6

Conclusion 7

Bibliography 8

Annex 1 9

Ingredients (4 persons) 9

Annex 2 10

Preparation 10

Introduction

This report explores a chosen region within Switzerland exposing various aspects of its climate, soils and topography as well as the wines it produces. A local dish is chosen and described with various taste analyses according to the universal taste factors as well as how it is prepared. Finally a local wine is paired to this dish with an explanation as to how this wine is appropriate to the chosen dish, this explanation takes into account the universal taste factors to pair the dish with the wine.

A.1 Wine Region

A.1.1 Topography, Climate and Type of Soil

Figure A.1.2 Neuchatel Climate (ClimateData.eu, 2012)

Figure A.1.2 Neuchatel Climate (ClimateData.eu, 2012)

The Office des vins et des...