smell the coffee is coffee somehow less worthy, or worth less, than wine?
Coffee & Wine Pt II
In a follow-up to last month’s piece, I wanted to delve further into specifics of how various coffee types go with food. In part one I mentioned coffee by Steve Sheppard and wine share an agriculture common ground grown in appellation systems: designated geographical and environmental regions that produce coffee fruit with specific flavours, textures and aromas. These characteristics are commonly referred to as "terroir." Many coffee-producing countries have already created informal growing regions and are working to formalize these areas through laws. Colombia recently defined 86 distinct "designated microclimates" throughout the country. These growing regions define location, rainfall, altitude and processing conditions. Below are some pairings and pointers that will guide you to experiment with various food and coffee combinations, but remember: taste is always subjective. • Our perception of flavour is directly related to our sense of smell, so noting the initial aroma is critical in properly experiencing the full taste of both wine and coffee. • When tasting wine or coffee, pay attention to the acidity of each. Wine or coffee with high acidity can be described as crisp, tangy and bright while those with low acidity tend to feel smooth. • The feel of the wine or coffee on your tongue is known as the body. Wine and coffee can be described as light-, medium- or full-bodied. Like wine, some coffees naturally have more body than others. Coffee, Wine & Food Pairing Suggestions: Gouda Cheese Wine: Soft cheeses are best paired with white wines. A crisp riesling has a sweet mild flavour with citrus undertones that perfectly balances the distinct, slightly tangy flavour of gouda. Coffee: The interplay of Latin American or Indonesian beans weave a web of densely rich and deeply complex tastes, ideal for the
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mild flavour of gouda which helps bring out the layers of flavour and subtle sweetness of the coffee. Spicy Italian Sausage Flatbread Wine: Known for its zesty flavour, zinfandel carries notes of berries, licorice and a distinct peppery spiciness. Because of its moderate acidity, the robust flavours of this red wine perfectly accent bold foods with a spicy sweetness, like Italian sausage or tomato sauce. Coffee: With virtually no acidity, Sumatra features intensely aromatic, earthy and herbal notes that linger on your tongue. Its bold flavours stand up to the robust flavours of Italian sausage without overshadowing its hints of sage or spice. Chocolate Tiramisu Wine: Strong flavours of dark chocolate are best accompanied by equally strong, full-bodied wines, such as cabernet sauvignon. Intense flavours of dark fruit-like black currant provide a good contrast to the sweet and slightly bitter taste of rich dark chocolate. Coffee: A dark roast Guatemalan has a slight sweetness, and the richness is a wonderful accompaniment with cacao-based desserts like the tiramisu torte and offers sweet and contrasting notes to the tangy spice of semi-sweet chocolate. Whether you favour sweet and mild or robust and bold, the pairing of coffee, food and wine will offer a unique and memorable entertaining experience that your guests are sure to appreciate … Steve out.
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Published on Jan 30, 2013
Published on Jan 30, 2013
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