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Food & Wine matching tips from Michele Caimotto

Food & Wine matching tips from Michele Caimotto
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<v ->Hi Michele.</v> <v ->Ana.</v> <v ->It’s a pleasure to host you here.</v> We’ve got as a guest today Michele Caimotto he’s a professional buyer with extensive experience working in Michelin star restaurants and selecting wines for the Michelin star restaurants. So it’s a pleasure for us to ask him, to ask you. <v ->Pleasure’s all mine.</v> (laughing) <v ->So it’s a pleasure for me to ask you</v> about food and wine matching. I’m sure that there are many people who are asking you to give like three tips, four tips about food and wine matching. Can you come up with those or it’s a more complex subject for you?
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<v ->Well I’d say it’s a quite complex subject.</v> Not because I wanna be sophisticated but just because it actually is.
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On the one hand you always have to consider the big difference between what actually works in theory
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and what actually works for the specific client or the individual or the specific occasion.
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You may have for example customers that are willing to go for red throughout your meal and even if we are actually talking about shellfish which is not actually the classic match for pairing you could actually think about.
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There are other moments in which there is a specific theme behind an evening or an event and even if you’d have thought about Champagne with the caviar sauce maybe the theme is actually Swiss wines. So there are many, many things or parameters you have to take into consideration when thinking about how to build a pairing. <v ->Well I totally agree with you</v> and it was interesting that you mentioned the classic pairings that we have in our mind which not necessarily work for everyone, right? Like shellfish not necessarily is the best pairing with the white wine for someone who just prefers red wine on a daily basis.
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So what are the unconventional pairings that you could think of that actually work? <v ->Well you know,</v> when I think about classic pairings, classic pairings as you said they are mainly joined by let’s say by history and tradition. And when we talk about history we also talk about distribution of the goods. We have to imagine that there is what we classic are somehow local pairings. So pairings that are geographically limited to the distribution of the goods. On the other hand we have classic pairings dictated by the history of the Royal courts.
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So the traffic of the goods was actually traveling through let’s say privileged commercial lines. Nowadays goods travel all over the world. So what is usual and what is out of the box? Now we can think about wines from France and sushi from the Japanese culture or we could think about specialties from South America pairing with for example bubbles from Tasmania.
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What is out of the box? <v ->That’s very valid point</v> and you brought up a pairing which is literally covering two parts of the world, South America and Australia. So it’s absolutely opposite directions absolutely opposite locations indeed. Well under out of the box, yes probably. I was subconsciously thinking of something which doesn’t follow the general rule of what grows together goes together indeed. But are there any kind of combinations which are seemingly
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not very possible but in practice surprise you? <v ->Well I think there are,</v> I’d like to work by analogy.
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Let’s use an example
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with a classic
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fritto misto coming from the Italian tradition and the tempura from Japan.
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So when we think about the recipe, when we think about the consistency, can’t we for example work on a Sake matching let’s say Pierre Monte’s preparations? Or could we actually work on a
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Blange doc blanc (laughing).
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Talking about an Arneis if we want to actually make a swap on a classic Japanese tempura. So this could be a swapping technique. When we think about consistency or the pure theory of food and wine pairing we think about textures, we think about aromatics, we think about bitterness and acidity. So all the structural components behind the match and in that sense we can explore all frontiers, there is no geography there. We can think about for example analogies between Baga in Portugal
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and Xinomavro from Naoussa and a Barolo from Piemonte just to stick to. <v ->Absolutely, yeah.</v> <v ->There is so much that can be done,</v> there is nothing about product knowledge
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and open-mindedness that’s required. <v ->Indeed, its a very nice sum up</v> to our conversation and in fact it’s a lot of food for thought that you gave us. Thank you so much. <v ->Well, anytime.</v> Cheers. <v ->One again.</v>
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Michele Caimotto will introduce you in this step some valuable Food & Wine matching tips, a professional wine buyer specialised in Michelin starred restaurants will offer you:

  1. Tips for Food & Wine matching: not one size fits all

  2. Parameters to bear in mind when pairing

  3. Out of the box combinations

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