STENDEN SOUTH AFRICA

FOOD AND BEVERAGE MODULE ASSIGNMENT

Lecturer: Dr. Craig

Name: Aisha Daga
Date: October 28, 2009.
FOOD AND WINE PAIRING

Module: Food and Beverage

Lecturer: Dr. Craig
Name: Aisha Daga
Student Number: 2009144
Stenden University
Declaration of personal work
 Summary

This assignment was to prepare a four course meal with its appropriate wine
pairing. The meal starts with a traditional Greek Salad and a crisp New
Zealand Sauvignon Blanc. The appetizer being “Tea Steamed Cod Baked in
Paper”; which is very oriental in flavor accompanied by a flavorful Pinot Noir
from California; being just about enough to whet one’s appetite. The main
course is a dish of Indian origin, which has been modified a bit to suit the
taste buds, “Mutton RoganJosh” or simply named Meat Curry; which has a
side plate of rice. This has traditional Indian spices and is best served with a
South African Pinotage; through which the flavors are enhanced. The dessert
is a slice of Blueberry Cheesecake. This is a total contrast to the very strong
and highlighted flavors of the main course; and the sweetness of the
cheesecake along with the wonderfully tasteful Vin de Constance makes one
forget everything but the present.
 Preface

This assignment has opened my eyes to the endless possibilities

of pairing wine with food. I would like to thank my professor’s - Dr.
Craig and Ms Hecht; for guiding me towards the right direction. I
would also like to thank Kemera Subboo and Ayush Daga – they
gave me a point from where I could start, and have been very
supportive. This has been quite an insightful assignment and
made me very curious to learn as much as I can about wine and
food pairing.

Aisha Daga Place Date

Cover –
• The Title,
• Module Name,
• Name and relation number(student number?).

Title Page – same as cover with name of professor

and name of school, month and year.
Declaration of Personal Work -
Summary
Preface – sign with name, date and place
Table Of Contents
Introduction – description of Problem
Content
Bibliography
Glossary/Appendices/Subject Index

Introduction
Body
Conclusion
Bibliography
4 course menu - describe
1
2
3
4
Matching wines – info about each wine, particular
wine production method
1
2
3
4
Justification of the wine and food combination
using food and taste theories.
Starter – Salad and Fish, sorbet?, Meat, Dessert
Greek Salad – Light lemony whites complement the
tangy flavours. New wave greek whites – Assyrtiko or
Robola, Australian Verdelho or Chile’s freshest Sauvignon
Blanc from Casablanca.

Fish – Calamari
Meat – Duck? – Roast – Pinot Noir – Burgundy, California,
Oregon, New Zealand, Australia. Has the gamey flavour
plus acidity to cut through the fat. Barolo and Barbera
also do the same.
Chicken? -
Meat –
Dessert – Blueberry Cheese Cake – Blueberries – flavour
is nicely set off by a late harvest Riesling.
As pointed out by Enrico Bazzoni – red wine with meat
and white wine with fish” is a basic premise of food and
wine pairing.

Champagne and caviar – effervescence of the

champagne cuts through the salt brine of the caviar.
Port and stilton cheese – appeals to the contrasting
senses like chocolate candy and salty popcorn at the
movies.
California Chardonnay and Lobster – big buttery wine with
big buttery lobster
Cabernet Sauvignon and beef or lamb – classic mellowing
effect of rich and fatty meat on full bodies reds with
tannin.
Fume’ Blanc and grilled fish or sea food – fresh squeezed
lemon
Salad – Greek Salad
Appetizer – Tea Steamed Cod Baked in Paper – light red
wine
Entrée (Main Course) – Lamb Curry (Lamb Rogan Josh)
Dessert – Blueberry Cheesecake

Wine List
Need to pair the salad and the appetizer with the same
wine? Since both can be paired with Pinot Noir.(light red)
California Pinot Noir from the Central Coast

Indian http://www.matchmywine.com//index.php?
mod=winePairing&p=ethnicmatching

Common ingredients include curry, coconut, cumin, creamy or milk based sauces.
These combine deliciously with low tannin, fruity wines with little oak, like a Merlot,
Zinfandel or Syrah.

LAMB CURRY –
http://www.winedin.com/pair_food_wine.php
• Shiraz
• Spanish Rioja

http://www.qrw.com/features/pairings.htm
Indian Chenin Blanc, Fume or Sauvignon Blanc, Albarino (Spanish white)

http://sanfranciscocheesequake.com/pairings/wine.php
Fruit Swirl and White Chocolate Cheesecake with a Graham Cracker Crust
(Strawberry, Blueberry, Raspberry and others)
These are my own twist on a popular style cheesecake, the fruit swirl. The white
chocolate complements the fruit and adds a touch of richness and my graham
cracker crust adds a cookie crunch where most graham crusts tend to be soft and
moist. A nice Moscato d'Asti or a light floral red wine with flavors of strawberry or
raspberry, such as a Brachetto or some Rose's, would be delicious with any of the
Fruit swirl cheesecakes.

http://www.taste-wine-and-enjoy.com/pairing-
desserts.html
A rich wine like a Sauternes from France, a Gewürztraminer, or Riesling from Alsace
are 3 wines that just may have the ability to match up with the richness of
cheesecake.

A Moscato d'Asti is a light sparkling white wine that is considered a dessert wine. Its sweetness
accentuates the flavor of a chocolate cheesecake with fruit accents such as raspberry, strawberry
or blueberry. Moscato d'Asti is one wine to have in your cellar especially around the holidays or
whenever you know you will be having a party.
Pair a dessert wine with a fruity sweetness to match the sweetness of the dessert, and with acidity
to contrast and enhance the the flavors of the cheesecake.
If you really don't want to go with a sweet wine, do try a rosé wine or even a light floral red wine
such as a Beaujolais with flavors of strawberry and/or raspberry.
(green or garden salad) Greek Salad – http://www.wine-
food-matcher.com/wine-food-pairing.php
Wine – Sancerre
Type – White
Grape variety – Sauvignon Blanc
Temperature c/F – 10-12/50-54
Region – Loire Valley
Country – France

Green or garden salad – greek salad - http://www.wine-

food-matcher.com/wine-food-pairing.php
Wine – Alsace Riesling
Type – White
Grape variety – Riesling
Temperature C/F – 8-10/46-50
Region – Alsace
Country – France
Green or garden salad – greek salad - http://www.wine-
food-matcher.com/wine-food-pairing.php
Wine – Alsace Pinot Noir Champagne
Type – Rose Sparkling White
Grape variety – Pinot Noir Chardonnay, Pinot Noir
Temperature C/F – 10-11/50-527-12/45-54
Region – Alsace Champagne
Country – France France

Greek Salad - http://www.intowine.com/food-wine-pairing-

tool?filter0=445
Greek Salad (wine type): Riesling (bottle recommendation) - Hermann J. Wiemer
Riesling Dry

http://www.winezap.com/search/searchResults.cfm - 2007
Hermann J. Weimer Riesling Dry Reserve

Greek Salad - http://www.graziesfargo.com/wine_list.php

Blush Wines
* Blush Wines listed driest to sweetest.
Valley of the Moon Rosato Sangiovese, Calif. – Bright and fresh raspberry and strawberry
aromas followed by flavors of berry and red cherry. Pairs well with Greek Salad. … Bottle
$23.95 … Glass $6.25
Tea Steamed Cod Baked in Paper
http://www.wine-food-matcher.com/wine-food-pairing.php
Wine – Wine of California – Pinot Noir
Type – Red
Grape variety – Pinot Noir
Temperature C/F – 15-17/59-63
Region –California
Country – USA

Lamb Curry - http://www.wine-food-matcher.com/wine-

food-pairing.php
Wine – Wine of California – Syrah (Shiraz)
Type – red
Grape variety – Syrah (Shiraz)
Temperature C/F – 15-17/59-63
Region – California
Country – USA

http://www.wine-food-matcher.com/wine-food-pairing.php
Wine – Wine of South Africa – Robertson Valley – Pinotage
– Ruby Cabernet
Type – red
Grape variety – Pinotage, Ruby Cabernet
Temperature C/F – 16-18/61-64
Region – Breede River Valley
Country – SA

Lamb Curry –
http://www.intowine.com/food-wine-pairing-tool?
filter0=440
Curry – (wine type) Gewurtztraminer (bottle recommendation) Zind Humbrecht
Gewurztraminer Herrenweg Turckheim

http://www.winezap.com/search/searchresults.cfm?
searchtext=Zind+Humbrecht+Gewurztraminer+Herrenw
eg+Turckheim&btnSearch.x=38&btnSearch.y=27&r=982
049
2006 Zind Humbrecht Gewurztraminer Herrenweg De Turckheim

Lamb curry – http://www.intowine.com/food-wine-pairing-

tool?filter0=440
Indian FoodRiesling Joh. Jos. Prum Riesling Kabinett Wehlener Sonnenuhr

http://www.winezap.com/search/searchresults.cfm?
searchtext=Joh.+Jos.
+Prum+Riesling+Kabinett+Wehlener+Sonnenuhr&btnSe
arch.x=32&btnSearch.y=15&r=982049
2004 Joh. Jos. Prum Wehlener Sonnenuhr Kabinett Riesling

Blueberry Cheesecake -
http://www.wellbrookwinery.com/wines/index.php

Fortified Blueberry Dessert Wine

Intense, rich wine, similar to a port wine. Try this one with creme brulee, drizzled over
cheesecake or ice cream, in champagne or in a martini. Blue/black hue.
Alcohol: 16%
Sweetness Code: 5
Wine Category : Fruit Wine > Dessert Wine
Price: $18.90

Blueberry Cheesecake – http://www.fiorelliwinery.com/

Red Muscadine Dessert – Sweet red dessert wine. From
red muscadine grape blend. Notes of ripened black
cherries and candied apple are aromatical evident.
Medium bodied and smooth. Pairs great with any
desserts, specially blueberry cheesecake.
Fruit Cheesecakes
http://sanfranciscocheesequake.com/pairings/wine.php
In general, these cheesecakes pair better with white dessert wines for their more floral, fruit or
caramel and vanilla flavors than the fruit and berry flavors found in red wines. Dark berry
cheesecakes will also pair deliciously with light and fruity red wines that have soft tannins and/or
have nicely balanced acidity as well. There are always exceptions however and, of course, it's
always best to sit with a few different cheesecakes, some different bottles of wine and compare
with your friends.

Some common terms to describe wines that will pair well with the fruit cheesecakes;
Light fruit, berries, strawberry, orange, pear, peach, lemon, vanilla, rose petals, floral,
acidic.

Blueberry cheesecake – Gewurtztraminer

http://www.winedin.com/pair_food_wine.php