Shari Darling: Like so for example one of the oldest adages which is the old rules a food and wine pairing from Europe because now you can’t really always go by the old rules in North American because of the influx of multiculturalism, so one of the old rules is that you should have beef with red wine. A lot of people think it’s a color code white fish white wine, you know red meat red wine, but meat is fatty and so it needs a wine that has high viscosity. Viscosity is like a high alcohol glistering content in red wines which gives red wines a fatty oily mouth feel. So it has the weight to be stand up to beef, but nobody tells you that, so you’re trying to figure out why it works rather than it’s a fatty wine with the fatty food.
Male: And then wines have a high acid content?
Shari Darling: Yes.
Male: Carry those with types of foods.
Shari Darling: That’s a good question. I always say that if you’re confused about food and wine pairing, and you’re not sure just go to the local supermarket and look at the potato chips section.
Male: Okay.
Shari Darling: So salt and vinegar. Salty food, what kind of wine?
Male: Acids wines.
Shari Darling: Yes. Wines behind acidity, so you can get smoked salmon, oysters on the half shell that’s a classic. Sauvignon Blanc with oysters on the half shell, because of the briny saltiness. Another example of wine and the potato chips section is sweet chili pepper Doritos, hot and spiciness with sweetness.
Male: Okay.
Shari Darling: So sweet wine, hot and spicy food and if you look at all the coconut quarries they are all sweet based with the hot and spiciness.
Male: But that would seem almost counterattractive because I will always think of the sweet wine as a dessert wine something which you have it at the end
Shari Darling: Right.
Male: With the dessert course.
Shari Darling: Yes, there are sweet wines except there’s wines that go from zero in sugar code to one, two, three and then you get into the late harvest as six sugar code, and then all the way up to say ice wine or pork.
Male: Okay.
Shari Darling: So the level of heat and spice is completely is correlated with the amount of sweetness and wine. So in the book I gave three principles and if you follow the principles you’ll have a consistent match like 98% because it’s based on your taste sensations which are universal.
Male: I’ve really like how this book is laid out, that it’s not preachy.
Shari Darling: Oh good, thank you.
Male: You know that’s really does allow you to the kind of take the building blocks and make it your own.
Shari Darling: Right.
Male: Which I think is important and embraces people with the way that they are not really embraced to the wine culture.
Shari Darling: No, and part of the reason why I used this word “orgasmic” is two folds. First of all it’s a word that connotes around the lot in the wine and food circles. I hang around with food people it’s always you know foods are referred to its levels and one of which is “oh this is so orgasmic”, so it was very common to me to know it might me shocking to other people, and the second you think of that word people laughs which for me takes the whole stigma and pompousness out of wine and food. You know people get way too serious about it.
Male: Well I always feel a lot of those hard core wine people are hiding something.
Shari Darling: Yes.
Male: They don’t wan t you to know they want to keep it to themselves, and they really don’t want to let you in into their little club.
Shari Darling: Yes.
Male: But I think that little club is something that so many people would enjoy if they could just get the basic information and make it real to us.
Shari Darling: That’s right, and the thing about the science I think that the most important part when I distinguished the difference between your taste sensations, bitter, sweet, sour, salty and umami which everyone’s born with. So basically I’ll say pair your foods and wines according to what’s on your pallet because your sense of flavors developed in your childhood. And every time you smell something whether it’s from your nose or inside your mouth it’s called retronasal olfaction whenever you smell something you store memory about it based on whether you like it or dislike it what the surrounding where have you felt, and that’s why let’s say if you have a cold--let’s say how the flu when you were younger, and you wait pizza and we’re violently sick you probably wont be able to eat pizza for the rest of your life because it conjures up that memory. And the problem is that our wines aromas and the flavors of wine, so the taste sensation could be the wine is sour and sweet, but then it could have aromas of apple and pears.
And the problem is that when people label their wine bottles let’s say this wine has flavors and aromas of apple and pears, so you read that on the back of the wine label and you love the way the wine sounds, and then you get it home and you don’t get apples or pears from the wine, and they immediately you think there’s something wrong with your ability or lack of ability to taste. “Oh I guess they don’t know enough about one and what no one is really straight about is that one person’s interpretation
Male: Yes.
Shari Darling: You know it’s like music, literature and art, it’s very subjective.
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