02. Pairing Wine And Food

Question 1

Pairing | What’s the propouse of pairing wine and food?

Answer 1

To take advantage of the effects the wine provide when consumed with the food.

Question 2

Pairing | Which are the different tastes we can feel?

Answer 2

Sweet;
Acid;
Salty;
Umami.

Question 3

Pairing | Name the food components that make the wine taste HARDER when consumed together:

Answer 3

Sweetness;
Umami.

Question 4

Pairing | Name the food components that make the wine taste SOFTER when consumed together:

Answer 4

Salt;
Acid.

Question 5

Pairing | True of false: food has more impact on how we taste wine that the opposite.

Answer 5

True.

Question 6

Pairing | Which effect sweetness in food can cause?

Answer 6

Make dry wine seem less fruity and unpleasant acid.

Question 7

Pairing | Name some foods where we can find Umami taste:

Answer 7

Mushroom;
Tomato;
Air-dried meat;
Aged cheese;
Miso.

Question 8

Pairing | Which effect acidity in food can cause?

Answer 8

Balance a high acid wine, making it look more fruity;
But, too acid foods with low acid wines can make the wine look less fruity.

Question 9

Pairing | Which effect does the Salt in the food?

Answer 9

Make the wine seem fruitier and soft in tannins.

Question 10

Pairing | To pair a Chilli plate, choose hight alcohol bold wines. True or false?

Answer 10

False.
High alcohol make the burning effects from the chilli seem even more burning. Prefer low alcohol wines.

Question 11

Pairing | Basic rule to match salty food and wine:

Answer 11

Match the flavor intensity of them.

Question 12

Pairing | Basic rule to match sweet food and wine:

Answer 12

Sweet food with wine that is as sweet.

Question 13

Pairing | Best combination of wine to match with fat food?

Answer 13

Acid wines.
Acid cuts through the fatness and clean palate.