Basic Principles of Successful Food-Wine Pairing
The main rule to remember about pairing wine with food is that there are no rules: you should drink the wines you like with the foods you like.
That being said, there are some basic guidelines that can help you maximize your enjoyment of wine-food pairing. Match the weight & texture of the food to the weight & texture of the wine -
Example: A light-bodied fish like sole works best with a light-bodied white wine like pinot grigio, while a heavier-bodied fish like salmon calls for a richer, fuller-bodied white like chardonnay.
Balance the intensity of flavours in the food and wine -
Example: A mildly flavoured food like roast turkey pairs well with light-bodied white and red wines like sauvignon blanc and Beaujolais, but in the context of a Christmas dinner featuring stuffing, cranberry sauce, and other strongly flavoured side dishes, an intensely flavoured white like gewürztraminer or a rich, fruity red like syrah or zinfandel would be preferable.
Balance tastes -The five basic tastes are sweet, sour, salt, bitter and umami (the recently discovered fifth taste found in savory foods like mushrooms, tomatoes, soy sauce, and aged cheeses and meats). Salty and sour tastes in food make wines taste milder (fruitier and less acidic), while sweet and savory (umami) tastes make wines taste stronger (drier and more astringent).
Example: A simple cut of beef tames the tannins and brings out the fruit of a young cabernet sauvignon, but chocolate (which some people enjoy with cabernet) will accentuate its tannins and diminish its fruit. Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve balance in food-wine pairings, either to make the wine taste milder (salt, lemon, vinegar) or stronger (sugar or umami ingredients).
Match flavours - Flavours are combinations of tastes and aromas, and there are an infinite number of them. You can fine-tune food and wine pairings by matching flavours in the food and the wine.
Example: Roast duck in a plum sauce is well-served by red wines, like barbera or syrah, with pronounced black plum flavours while grilled steak in a pepper sauce will go beautifully with a peppery zinfandel.
Our guide as to how much to order for your party
BEER...
The average group will consume something in the order of 75% full strength and 25% low alcohol ale at the rate of about 4 x 375ml cans or stubbies per person or 2 x 750ml bottles per person.
WINE BOTTLED...
In general terms the average group will consume two bottles of white for each one bottle of red; however, for a more formal dinner party, the split would more likely be 50/50 depending on the guests personal preferences and the food. These rules are also subject to the temperature at the time. White wine is generally served chilled and is more popular than red on a hot day. 1 Bottle = 6 standard glasses (125ml) per bottle or 1 X 750ml bottle for every two people.
WINE CASKS...
32 standard glasses (125ml) per 4 litre cask or 40 standard glasses (125ml) per 5 litre cask.
1 x 4 litre cask = 10 people and a 5 litre cask = 12 people.
WINE - SPARKLINGS AND CHAMPAGNES...
12 glasses per bottle for a toast.
6 standard glasses (125ml) per bottle or 1 X 750ml bottle for every two people.
SPIRITS...
4 X standard drinks (30ml of spirits) per person or 23 standard drinks per 700ml bottle.
SOFT DRINKS - MIXERS...
2 mixers per 375ml can or 1.5 mixers per 300ml mixer bottle or 5,5 mixers per 1125 ml bottle.
NON DRINKERS...
3 x 330ml cans of soft drink per person or 1 x 1125ml bottle for every two people.
Need more information, call one of our Liquor Consultants
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BUTCHER SHOP
Pork, Beef, Lamb, Chicken, Fish, Shaslicks, Hamburgers.
FROZEN FOODS
Cheese Cake Deserts, Gateaux, Party Pies - Pasties - Sausage Rolls, Vol U Vonts.
THE DAIRY
Margarine, Cheese, Dips, Fresh & Sour Cream, Yoghourt, Orange Juice, Eggs.
GROCERIES
Coffee, Tea, Pineapple, Beetroot, Salad Dressing, Salt & Pepper, Curry, Apple Sauce, Aluminium Foil, Garbage Bags, Plastic Cutlery, Plastic/Paper Plates & Bowls, Hot/Cold Cups, Drinking Straws, Serviettes, Pickles, Sugar, Balloons, Decorations, Table Cloths, Soft Drink, Dry Ginger, Soad Water, Bread, Pavlovas, Peanuts, Potato Crisps, Savoury Biscuits, Smoked Oysters.
We understand that guests can call in at short notice and we are often able to perform a miracle at no extra charge. Call your Morgan's Deli Manager...
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