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Perfect Pairings food+wine Paris Food And Wine

The 4 steps to wine tasting: 1. Look: A visual inspection of the wine under neutral lighting 2. Smell: Identify aromas through orthonasal olfaction (e.g. breathing through your nose) 3. Taste: Assess both the taste structure (sour, bitter, sweet) and flavors derived from retronasal olfaction (e.g. breathing with the back of your nose) 4. Think/Conclude: Develop a complete profile of a wine that can be stored in your long term memory.

French wines are not identified by varietals (for the most part). So, if you order a Chardonnay for example, at a restaurant in France, the waiter is likely to answer you, ‘Would you like some chips with your grape?” Therefore, you order French wine by regions and appellations . ‘I’ll have an Aligoté (Burgundy); I’ll take the Pomerol (Bordeaux, Right Bank); I’ll have a Pouilly-Fumé (Loire Valley). Each region has strict rules about what grape varietals can be used in their wines in order to qualify for AOC - appellation - classification. So, when you know your regions and your AOC’s, you automatically will start to learn which varietals dominate in which wines.

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