Description
To better explore the world of wine through food and wine pairings, let yourself be guided by Alistair Cooper, Master of Wine, and Béatrice Dominé, oenologist at dVine. Their expertise will accompany you step by step on this sensory journey
Hosted on Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Wine in 5, the podcast to discover the world of wine and to develop your knowledge. Hello, my name is Beatrice Domini, I'm the Enologist from Divine, and we are starting a new season of Wine in 5 with Alistair Cooper, Master of Wine. Hello, Alistair.
Hi, Beatrice. Great to be with you.
Yeah, and today we're going to be talking about food pairing.
Oh, okay. This is a great subject. This is a big subject to hit in five minutes. Let's see what we can do.
Yeah, and I think that's a subject that you are quite passionate about and as well.
Absolutely. Yeah, it's something for me that I think great food and wine pairing can be an almost biblical experience. You know, it's something personally that just, and we were talking about this last night at dinner, how you remember certain things, certain times where you've had food and wine pairings that just, that stick in your mind, the moments that can be so, so special. So yeah, it can be a wonderful experience.
And you said personal, because that's true. That's something quite personal. And sometimes I could be completely amazed with an association between wine and food. And the person I'm sharing it with doesn't really understand why I'm so excited about it, because they probably rhythm feel.
exactly the same no and that's fine that's you know that that's that's exactly like everyone's wine journey as well certain thing it's subjective everything is different to different people and that's totally fine to have that as well um it doesn't matter we shouldn't all be finding the same things we don't taste things the same way either you know what's what's we don't all like the same foods we don't all like the same wine so it's going to be different again when it comes to food and wine pairings yeah because you can't say to that person in front of you you have to enjoy
that. Because it's, for example, if the association brings out quite a lot of acidity and you are, I like acidity, so it's great. But the person in front of me doesn't like acidity, he will not actually enjoy the pairing.
No. And I think the key is that there's, the reality is that there is no right or wrong. It's personal. If you like to have a... big border or a big Malbec or something with a delicate piece of white fish and you like that, that's fine. However, and we all accept that there's no right or wrong. However, there are certain things that I think pretty much always work. And if you're into food and wine pairing, things that do work, you know, there's various, there's complementary flavors, there's contrasting flavors, there's geographical flavors that I think are the things what grows together, goes together is what we say in England, like a croissant de chavignole and a sancerre. You know, a wonderful, wonderful mix. You've got the acidity in both the Sancerre and the Crotin, the Chavignon. And then you've got the contrasting and complementary ideas as well.
You were mentioning Sancerre and Crotin. I believe you've experienced that.
Oh, my goodness. It was one of the, it was an aged Crotin with a Francois Crotin from Sancerre. And this was, it must have been 20 years ago, 25 years ago. And it still sticks in my mind as just being an... It was just a very simple piece of cheese with a glass of wine. And it was just astonishing how these things work together. And they do say that that geographical thing, certainly if you're looking in the old world and established areas, the food of the region tends to go with the wine of the region.
Yeah, we'll think about truffle maybe in the Piedmont area in Italy, where they go with the Barolo as well. So, you know, you have to, yeah, it's one way of trying to
do the food pairing if you have got no idea try start with the geographical area absolutely and then of course you've got classic things like like contrasting flavors um a classic would be rock four and um and so turn or would be port and stilton being a bit more english you know so you've got something super salty with something extremely sweet as well and that contrasting pair can go as well or you go with complementary don't you a little bit of you know complementary you're looking for you white, a creamy, buttery sauce with a creamy, buttery wine, perhaps. And that can go very well. So this contrasting and complementary can be an interesting way of looking at it.
Yeah, now things have changed during the years. We used to have, if I take the French version, the foie gras with the sauterne, so with the sweet version, and lots of people think, oh, that's too much, I'd rather have a contrast. So if I think, well, southwest of France, producing quite a lot of foie gras, then we go for a...
stronger more full-bodied red wine yeah madiron or car or if we're talking about other countries the malbec from argentina exactly i think we'll go definitely quite well two totally different styles of wine yeah again with the foie gras and the satin you got rich and rich but you've got the sweetness so yeah it's amazing how something these sometimes you have in your head things will work and they don't and then sometimes the other way around so i think there are certain rules that can help but there's no there's no definitive rule i think oh they're definitely you're right we did And...
a nice experiment the other day about cheese and we had Gruyère, Gruyère d'Alpage and we, everybody was thinking of a white wine that would be on the paper the perfect match. And suddenly we were totally in love with the Cahors and everybody looked at each other thinking, normally it doesn't make any sense. Never we would have thought that would be a good pairing. And most of us around the table were absolutely um well okay on that yeah sometime you just have to i've said leave that moment specific and say okay i enjoy that experiment experiment as well i think is always key with this isn't it okay it's fun you always have the perfect conclusion ali so see you i'll speak to you all later with another subject sounds great bye-bye
Description
To better explore the world of wine through food and wine pairings, let yourself be guided by Alistair Cooper, Master of Wine, and Béatrice Dominé, oenologist at dVine. Their expertise will accompany you step by step on this sensory journey
Hosted on Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Wine in 5, the podcast to discover the world of wine and to develop your knowledge. Hello, my name is Beatrice Domini, I'm the Enologist from Divine, and we are starting a new season of Wine in 5 with Alistair Cooper, Master of Wine. Hello, Alistair.
Hi, Beatrice. Great to be with you.
Yeah, and today we're going to be talking about food pairing.
Oh, okay. This is a great subject. This is a big subject to hit in five minutes. Let's see what we can do.
Yeah, and I think that's a subject that you are quite passionate about and as well.
Absolutely. Yeah, it's something for me that I think great food and wine pairing can be an almost biblical experience. You know, it's something personally that just, and we were talking about this last night at dinner, how you remember certain things, certain times where you've had food and wine pairings that just, that stick in your mind, the moments that can be so, so special. So yeah, it can be a wonderful experience.
And you said personal, because that's true. That's something quite personal. And sometimes I could be completely amazed with an association between wine and food. And the person I'm sharing it with doesn't really understand why I'm so excited about it, because they probably rhythm feel.
exactly the same no and that's fine that's you know that that's that's exactly like everyone's wine journey as well certain thing it's subjective everything is different to different people and that's totally fine to have that as well um it doesn't matter we shouldn't all be finding the same things we don't taste things the same way either you know what's what's we don't all like the same foods we don't all like the same wine so it's going to be different again when it comes to food and wine pairings yeah because you can't say to that person in front of you you have to enjoy
that. Because it's, for example, if the association brings out quite a lot of acidity and you are, I like acidity, so it's great. But the person in front of me doesn't like acidity, he will not actually enjoy the pairing.
No. And I think the key is that there's, the reality is that there is no right or wrong. It's personal. If you like to have a... big border or a big Malbec or something with a delicate piece of white fish and you like that, that's fine. However, and we all accept that there's no right or wrong. However, there are certain things that I think pretty much always work. And if you're into food and wine pairing, things that do work, you know, there's various, there's complementary flavors, there's contrasting flavors, there's geographical flavors that I think are the things what grows together, goes together is what we say in England, like a croissant de chavignole and a sancerre. You know, a wonderful, wonderful mix. You've got the acidity in both the Sancerre and the Crotin, the Chavignon. And then you've got the contrasting and complementary ideas as well.
You were mentioning Sancerre and Crotin. I believe you've experienced that.
Oh, my goodness. It was one of the, it was an aged Crotin with a Francois Crotin from Sancerre. And this was, it must have been 20 years ago, 25 years ago. And it still sticks in my mind as just being an... It was just a very simple piece of cheese with a glass of wine. And it was just astonishing how these things work together. And they do say that that geographical thing, certainly if you're looking in the old world and established areas, the food of the region tends to go with the wine of the region.
Yeah, we'll think about truffle maybe in the Piedmont area in Italy, where they go with the Barolo as well. So, you know, you have to, yeah, it's one way of trying to
do the food pairing if you have got no idea try start with the geographical area absolutely and then of course you've got classic things like like contrasting flavors um a classic would be rock four and um and so turn or would be port and stilton being a bit more english you know so you've got something super salty with something extremely sweet as well and that contrasting pair can go as well or you go with complementary don't you a little bit of you know complementary you're looking for you white, a creamy, buttery sauce with a creamy, buttery wine, perhaps. And that can go very well. So this contrasting and complementary can be an interesting way of looking at it.
Yeah, now things have changed during the years. We used to have, if I take the French version, the foie gras with the sauterne, so with the sweet version, and lots of people think, oh, that's too much, I'd rather have a contrast. So if I think, well, southwest of France, producing quite a lot of foie gras, then we go for a...
stronger more full-bodied red wine yeah madiron or car or if we're talking about other countries the malbec from argentina exactly i think we'll go definitely quite well two totally different styles of wine yeah again with the foie gras and the satin you got rich and rich but you've got the sweetness so yeah it's amazing how something these sometimes you have in your head things will work and they don't and then sometimes the other way around so i think there are certain rules that can help but there's no there's no definitive rule i think oh they're definitely you're right we did And...
a nice experiment the other day about cheese and we had Gruyère, Gruyère d'Alpage and we, everybody was thinking of a white wine that would be on the paper the perfect match. And suddenly we were totally in love with the Cahors and everybody looked at each other thinking, normally it doesn't make any sense. Never we would have thought that would be a good pairing. And most of us around the table were absolutely um well okay on that yeah sometime you just have to i've said leave that moment specific and say okay i enjoy that experiment experiment as well i think is always key with this isn't it okay it's fun you always have the perfect conclusion ali so see you i'll speak to you all later with another subject sounds great bye-bye
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Description
To better explore the world of wine through food and wine pairings, let yourself be guided by Alistair Cooper, Master of Wine, and Béatrice Dominé, oenologist at dVine. Their expertise will accompany you step by step on this sensory journey
Hosted on Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Wine in 5, the podcast to discover the world of wine and to develop your knowledge. Hello, my name is Beatrice Domini, I'm the Enologist from Divine, and we are starting a new season of Wine in 5 with Alistair Cooper, Master of Wine. Hello, Alistair.
Hi, Beatrice. Great to be with you.
Yeah, and today we're going to be talking about food pairing.
Oh, okay. This is a great subject. This is a big subject to hit in five minutes. Let's see what we can do.
Yeah, and I think that's a subject that you are quite passionate about and as well.
Absolutely. Yeah, it's something for me that I think great food and wine pairing can be an almost biblical experience. You know, it's something personally that just, and we were talking about this last night at dinner, how you remember certain things, certain times where you've had food and wine pairings that just, that stick in your mind, the moments that can be so, so special. So yeah, it can be a wonderful experience.
And you said personal, because that's true. That's something quite personal. And sometimes I could be completely amazed with an association between wine and food. And the person I'm sharing it with doesn't really understand why I'm so excited about it, because they probably rhythm feel.
exactly the same no and that's fine that's you know that that's that's exactly like everyone's wine journey as well certain thing it's subjective everything is different to different people and that's totally fine to have that as well um it doesn't matter we shouldn't all be finding the same things we don't taste things the same way either you know what's what's we don't all like the same foods we don't all like the same wine so it's going to be different again when it comes to food and wine pairings yeah because you can't say to that person in front of you you have to enjoy
that. Because it's, for example, if the association brings out quite a lot of acidity and you are, I like acidity, so it's great. But the person in front of me doesn't like acidity, he will not actually enjoy the pairing.
No. And I think the key is that there's, the reality is that there is no right or wrong. It's personal. If you like to have a... big border or a big Malbec or something with a delicate piece of white fish and you like that, that's fine. However, and we all accept that there's no right or wrong. However, there are certain things that I think pretty much always work. And if you're into food and wine pairing, things that do work, you know, there's various, there's complementary flavors, there's contrasting flavors, there's geographical flavors that I think are the things what grows together, goes together is what we say in England, like a croissant de chavignole and a sancerre. You know, a wonderful, wonderful mix. You've got the acidity in both the Sancerre and the Crotin, the Chavignon. And then you've got the contrasting and complementary ideas as well.
You were mentioning Sancerre and Crotin. I believe you've experienced that.
Oh, my goodness. It was one of the, it was an aged Crotin with a Francois Crotin from Sancerre. And this was, it must have been 20 years ago, 25 years ago. And it still sticks in my mind as just being an... It was just a very simple piece of cheese with a glass of wine. And it was just astonishing how these things work together. And they do say that that geographical thing, certainly if you're looking in the old world and established areas, the food of the region tends to go with the wine of the region.
Yeah, we'll think about truffle maybe in the Piedmont area in Italy, where they go with the Barolo as well. So, you know, you have to, yeah, it's one way of trying to
do the food pairing if you have got no idea try start with the geographical area absolutely and then of course you've got classic things like like contrasting flavors um a classic would be rock four and um and so turn or would be port and stilton being a bit more english you know so you've got something super salty with something extremely sweet as well and that contrasting pair can go as well or you go with complementary don't you a little bit of you know complementary you're looking for you white, a creamy, buttery sauce with a creamy, buttery wine, perhaps. And that can go very well. So this contrasting and complementary can be an interesting way of looking at it.
Yeah, now things have changed during the years. We used to have, if I take the French version, the foie gras with the sauterne, so with the sweet version, and lots of people think, oh, that's too much, I'd rather have a contrast. So if I think, well, southwest of France, producing quite a lot of foie gras, then we go for a...
stronger more full-bodied red wine yeah madiron or car or if we're talking about other countries the malbec from argentina exactly i think we'll go definitely quite well two totally different styles of wine yeah again with the foie gras and the satin you got rich and rich but you've got the sweetness so yeah it's amazing how something these sometimes you have in your head things will work and they don't and then sometimes the other way around so i think there are certain rules that can help but there's no there's no definitive rule i think oh they're definitely you're right we did And...
a nice experiment the other day about cheese and we had Gruyère, Gruyère d'Alpage and we, everybody was thinking of a white wine that would be on the paper the perfect match. And suddenly we were totally in love with the Cahors and everybody looked at each other thinking, normally it doesn't make any sense. Never we would have thought that would be a good pairing. And most of us around the table were absolutely um well okay on that yeah sometime you just have to i've said leave that moment specific and say okay i enjoy that experiment experiment as well i think is always key with this isn't it okay it's fun you always have the perfect conclusion ali so see you i'll speak to you all later with another subject sounds great bye-bye
Description
To better explore the world of wine through food and wine pairings, let yourself be guided by Alistair Cooper, Master of Wine, and Béatrice Dominé, oenologist at dVine. Their expertise will accompany you step by step on this sensory journey
Hosted on Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Wine in 5, the podcast to discover the world of wine and to develop your knowledge. Hello, my name is Beatrice Domini, I'm the Enologist from Divine, and we are starting a new season of Wine in 5 with Alistair Cooper, Master of Wine. Hello, Alistair.
Hi, Beatrice. Great to be with you.
Yeah, and today we're going to be talking about food pairing.
Oh, okay. This is a great subject. This is a big subject to hit in five minutes. Let's see what we can do.
Yeah, and I think that's a subject that you are quite passionate about and as well.
Absolutely. Yeah, it's something for me that I think great food and wine pairing can be an almost biblical experience. You know, it's something personally that just, and we were talking about this last night at dinner, how you remember certain things, certain times where you've had food and wine pairings that just, that stick in your mind, the moments that can be so, so special. So yeah, it can be a wonderful experience.
And you said personal, because that's true. That's something quite personal. And sometimes I could be completely amazed with an association between wine and food. And the person I'm sharing it with doesn't really understand why I'm so excited about it, because they probably rhythm feel.
exactly the same no and that's fine that's you know that that's that's exactly like everyone's wine journey as well certain thing it's subjective everything is different to different people and that's totally fine to have that as well um it doesn't matter we shouldn't all be finding the same things we don't taste things the same way either you know what's what's we don't all like the same foods we don't all like the same wine so it's going to be different again when it comes to food and wine pairings yeah because you can't say to that person in front of you you have to enjoy
that. Because it's, for example, if the association brings out quite a lot of acidity and you are, I like acidity, so it's great. But the person in front of me doesn't like acidity, he will not actually enjoy the pairing.
No. And I think the key is that there's, the reality is that there is no right or wrong. It's personal. If you like to have a... big border or a big Malbec or something with a delicate piece of white fish and you like that, that's fine. However, and we all accept that there's no right or wrong. However, there are certain things that I think pretty much always work. And if you're into food and wine pairing, things that do work, you know, there's various, there's complementary flavors, there's contrasting flavors, there's geographical flavors that I think are the things what grows together, goes together is what we say in England, like a croissant de chavignole and a sancerre. You know, a wonderful, wonderful mix. You've got the acidity in both the Sancerre and the Crotin, the Chavignon. And then you've got the contrasting and complementary ideas as well.
You were mentioning Sancerre and Crotin. I believe you've experienced that.
Oh, my goodness. It was one of the, it was an aged Crotin with a Francois Crotin from Sancerre. And this was, it must have been 20 years ago, 25 years ago. And it still sticks in my mind as just being an... It was just a very simple piece of cheese with a glass of wine. And it was just astonishing how these things work together. And they do say that that geographical thing, certainly if you're looking in the old world and established areas, the food of the region tends to go with the wine of the region.
Yeah, we'll think about truffle maybe in the Piedmont area in Italy, where they go with the Barolo as well. So, you know, you have to, yeah, it's one way of trying to
do the food pairing if you have got no idea try start with the geographical area absolutely and then of course you've got classic things like like contrasting flavors um a classic would be rock four and um and so turn or would be port and stilton being a bit more english you know so you've got something super salty with something extremely sweet as well and that contrasting pair can go as well or you go with complementary don't you a little bit of you know complementary you're looking for you white, a creamy, buttery sauce with a creamy, buttery wine, perhaps. And that can go very well. So this contrasting and complementary can be an interesting way of looking at it.
Yeah, now things have changed during the years. We used to have, if I take the French version, the foie gras with the sauterne, so with the sweet version, and lots of people think, oh, that's too much, I'd rather have a contrast. So if I think, well, southwest of France, producing quite a lot of foie gras, then we go for a...
stronger more full-bodied red wine yeah madiron or car or if we're talking about other countries the malbec from argentina exactly i think we'll go definitely quite well two totally different styles of wine yeah again with the foie gras and the satin you got rich and rich but you've got the sweetness so yeah it's amazing how something these sometimes you have in your head things will work and they don't and then sometimes the other way around so i think there are certain rules that can help but there's no there's no definitive rule i think oh they're definitely you're right we did And...
a nice experiment the other day about cheese and we had Gruyère, Gruyère d'Alpage and we, everybody was thinking of a white wine that would be on the paper the perfect match. And suddenly we were totally in love with the Cahors and everybody looked at each other thinking, normally it doesn't make any sense. Never we would have thought that would be a good pairing. And most of us around the table were absolutely um well okay on that yeah sometime you just have to i've said leave that moment specific and say okay i enjoy that experiment experiment as well i think is always key with this isn't it okay it's fun you always have the perfect conclusion ali so see you i'll speak to you all later with another subject sounds great bye-bye
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