Pressbook Constance Festival Culinary 2024

4/8/24, 8:58 AM

“Deutz Trophy” in Mauritius: Professional chefs compete for the best wine-food pairing - Falstaff

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Fiona Beckett

Is that enough to win? Looking back at the competition, Fiona Beckett summarizes a few main aspects on which a successful wine pairing can depend:

COMPLEXITY AND SPECIAL FEATURES

Beckett emphasizes that wine-food pairing depends not only on the main ingredient , but also on how it is prepared and what favors are added. An interesting point in the competition was the diferent handling of this rich, mature champagne. You shouldn't give in to clichés. Not all champagne is the same . »It was a challenge for the chefs , and that starts with the tasting. For many people, champagne automatically means: dry, fresh, sparkling, light - but in this case the cuvée was complex, mature, sophisticated and rich. Completely diferent than you might initially expect from a champagne.«

THE ROLE OF TEXTURE

Texture in the drink is something that is not immediately accessible and understandable to everyone. And yet, especially with champagne, the gentle or stronger bubbles , a certain viscosity and butteriness due to maturity are an element that can contrast with the dish - or enhance and support it . “Creating a textual contrast to the wine can be something very interesting,” says Beckett.

https://www.falstaff.com/at/news/deutz-trophy-auf-mauritius-profikoeche-kochen-um-das-beste-wein-food-pairing

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