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  • Wine
  •     — How Wine and Food work together
  •     — Italian Wines
  •     — Wines around the world
  •     — The Glasses
  •     — Whine making
  •     — What is Wine
  • Credenza
  •     — Newspapers and magazines
  •     — Flower Arrangement Design
  •     — Welcome basket
  •     — Credenza, What it is and what it is used for
  • Roles and Responsibilities of VIP Flight Attendant
  •     — Pre Flight Duties
  •     — Pets on Board
  •     — Kids on Board
  •     — Professional language
  •     — Professional protocol
  •     — Inflight duties
  •     — VIP FA Role
  •     — Professional Categories of Flight Attendants (FA)
  •     — Oshibori
  •     — Post Flight duties
  • THE WORLD of CAFFEE & TEA
  •     — Afternoon Tea
  •     — Coffee
  • SILVER SERVICE & TABLE SETTING
  •     — Cutlery Classification
  •     — Table Setting
  •     — Silver Service
  • CATERING & MENU
  •     — Menu
  •     — Catering
  • PRIVATE AVIATION
  •     — Fleet - Types of private Jets
  •     — Commercial aviation and Corporate aviation
  •     — Introduction in Private Aviation
  • GOURMET FOOD
  •     — Cheese
  •     — Fois Gras
  •     — Caviar
  •     — Salmon
  • BEVERAGE
  •     — Italian Wines
  •     — Wines Around the World
  •     — Red Wine
  •     — White Wine
  •     — Champagne
  •     — Wine
  •     — Cocktails
  •     — Champagne-based Cocktails or Sparkling Cocktails
  •     — Digestive Liqueurs
  • Basic Vocabulary and Expressions
BEVERAGE, Wine
How to Pair Wine? 
SEE ALL LESSONS

With the heart or with the mind? Art or chemistry question?

We usually combine out of habit/convenience, tradition, seasonality.

The correct pairing is made by COUNTERPOSITION/CONTRAST or CONCIRDANCE/ HARMONY

Let's analyze the dish: ingredients and cooking?

We take knowledge of wine: effervescence, alcohol, tannins

Pairing by contrast/counterposition

when wine and food COMPENSATE to avoid aggressive/unpleasant sensations on the palate

DISHWINE
bread & pastasweet trendfreshness, aciditywhite wine, young red wine
polenta, mashed potatoes, risottossweet trend, softnessfreshness, tannicity, alcoholsparkling wine, red wine
wild meat, braised meatsSucculencetannins, alcoholred wine, alcoholic, mature wine

Pairing by concordance/harmony

when wine and food enhance the same pleasant sensations on the palate

DISHWINE
Sweet. Sponge cakesweetness, softnesssweetness, softnesssparkling sweet wine
Sweet. Almond pastriessweetness, softness, aromaticitysweetness, softness, aromaticitywhite passito
Aromatic: asparagus Spicy: goulashAromaticity SpicinessAromaticity spicinessaromatic white, spicy red

RED GRAPE and Common sensory

Cabernet Franc : tobacco, green bell pepper, raspberry, freshly mown grass

Cabernet Sauvignon: blackcurrants, eucalyptus, chocolate, tobacco

Malbec: violet, plums, tart red fruit, earthy minerality

Merlot: black cherry, plums, tomato

Pinot noir: raspberry, cherry, violets, truffles

Syrah: tobacco, black/white pepper, blackberry, smoke

WHITE GRAPE and Common sensory

Chardonnay: butter, melon, apple, pineapple, vanilla

Pinot gris: white peach, pear, apricot

Sauvignon blanc: gooseberry, lime, asparagus, cut grass, bell pepper, grapefruit, passionfruit

Riesling: citrus fruits, peach, honey, petrol

Semillon: honey, orange, lime

On board the jet, as usual, we find:

- White wines: Pinot griggio and Riesling

- Red Wines: Bordeaux, Barbera d'Asti, Montepulciano,

Curiosity:

 White wine lasts longer than red wine.

During the flight: To rest, it is better to have an intense red wine made in barrique. White is more acidic, preferred by women for perfumes.

We, as a FA, must recommend and convey the pleasure of good drinking.

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