Food & Wine Pairing

Food & Wine Pairing

ByBySteven SevernSteven SevernSynang ChhanSynang Chhan

Tiffany YorkTiffany YorkClarissa AbriaClarissa Abria

Course 1: Appetizer

Description:Bobby Flay was inspired by San Francisco’s Dungeness Crab

With the combination of morsels of sweet crab with Asian flavors—lush coconut milk, piquant lime juice and aromatic cilantro—then serves it with salty chips.

Process

Wine

• Riesling is one of the great white grapes. Pairing it with this sweet yet slightly spicy dish helps tame the heat of the Habanero flavors.

• Riesling is incredibly versatile with food; generally, the more substantial Rieslings are good with Asian and Indian foods.

• Additionally, this Riesling adds freshness and vibrancy to the pairing of the Thai flavors especially bringing out Thai’s most used ingredient Coconut.

Course 2: Salad

Food: Pear & Gorgonzola Salad

Description: Bed of mixed greens coated with a lemon vinaigrette accompanied by Asian pear and topped with crumbled gorgonzola cheese and glazed walnuts

Process

Wine

• Villa Carlotti Prosecco• Type: White- Sparkling• Country: Italy• Region: Veneto• Vintage: N.V.• Appellation: Marca Trevigiana IGT

• Alone: dry; slightly bitter/tart• With sweetness of salad: brings out apple/pear• Why sparkling? Compliments refreshing pear &

lemon vinaigrette

Course 3: Chicken Milano

• Ingredients:– Butter, Vegetable Oil,

Heavy Cream, Chicken, Fettuccine, Chicken Broth, Sun Dried Tomatoes, Basil, and Garlic

Preparation• Combined heavy cream, tomatoes,

basil, chicken broth and garlic in a warm skillet for 20 minutes.

• Sautee the chicken for 8 minutes on each side, until it’s cooked all the way through.

• Bring a pot of water to a boil. Add fettuccine and cook for 8-10 minutes.

• Transfer pasta to plates, top with chicken and sauce. Serve and enjoy!

Wine• Barefoot Pinot Noir

2008• The rich creaminess of

the pasta sauce counterbalanced with the tartness of the Pinot. The acidity of the wine really helped the flavors of the sun dried tomatoes and the basil shine in the dish.

Course 4: Dessert

Food: Two Different Style Cupcakes

Dessert #1 - Brownie cup cake with a raspberry jam filling & topped off with shredded Ghirardelli 72% Cocoa.

Dessert #2 - Vanilla cup cake accompanied with a raspberry filling & topped with dark chocolate icing underneath shredded Ghirardelli 72% Cocoa & dark chocolate covered pomegranate seeds

Process

Wine

• Based off the Sweetness of the Ghirardelli dark chocolate and the balance of the Bitterness from the raspberry jam; I decided to pair my cupcakes with Tobin James 2007 ‘Liquid Love’

• Liquid Love – A Late Harvest Zinfandel– Color - Dark ruby.

– Nose/Aroma - Cooked raspberries

– Palate -  Mouth-watering, overripe raspberries and blackberries hit the tip of your tongue then leads into a mix of licorice and mature oak.• This wine has high alcohol level of 17.4%,

but is balanced out by its sugars

Thank You!

Questions?