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Old Systematic Approach: Red Wine with red Meat. White Wine with Fish.
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Systematic Method (Course wine)
*Dry before Sweet White before Red Young before Old Simple before complex Light before Heavy * Exceptions: Foie gras with Sauternes • • • •
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THE SENSES Sweet, Bitter, Sour (Found in food and wine) Hot and Salty (come from food) 6th sense UNAMI (found in food and wine)
Unami: “Delicious” or “Savory” • Found in foods with high protein such as consumes, aged meats, shitaki mushrooms, dried seaweed, shellfish, raw seafood, soy sauce & tomatoes • Amino acid: L-MSG (l-glutamate-monosodium glutamate) • Related to spiritual sense: “feeling of perfect quality in a taste or some special emotional circumstance” Sweet and Unami are the only senses that are perceived as pleasant Can have adverse affects on wine, making wines more tannic, bitter or metallic tasting
