1.2 Wine with food

Question 1

What does sweetness in food do to wine? (6)

Answer 1

INCREASES:
Bitterness
Acidity
Burning effect of alcohol

DECREASES:
Body
Sweetness
Fruitiness

Pick a sweet wine which is sweeter than food

Question 2

What does umami in food do to wine? (6)

Answer 2

INCREASES:
Bitterness
Acidity
Burning effect of alcohol

DECREASES:
Body
Sweetness
Fruitiness of wine

High umami without salt hard to pair: asparagus, egg, mushroom

Question 3

What does acidity in food do to wine? (3)

Answer 3

INCREASES:
Body

DECREASES:
Bitterness
Acidity

High acidity food can bring high acid wine into balance and enhance fruitiness

High acidity food can bring low acidity wine to be flat, flabby and lacking focus

Question 4

What does salt in food do to wine? (3)

Answer 4

INCREASES:
Body

DECREASES:
Bitterness
Acidity

Salt can soften some hard elements.

Question 5

What does bitterness in food do to wine? (1)

Answer 5

INCREASES:
Bitterness

Layer on top of each other

Question 6

What does chilli heat in food do to wine? (7)

Answer 6

INCREASES:
Bitterness
Acidity
Alcohol Burn

DECREASES:
Body
Richness
Sweetness
Fruitiness

More reaction with more alcohol (layers with chilli burn)

Question 7

What are the high risk food types and why? (4)

Answer 7

Sugar: need a high sugar wine

Umami: needs fruity over tannic

Bitterness: white wines or low tannin

Chilli heat: white or low tannin, low alcohol. More sweet/fruity wines as chilli reduces effect

Question 8

What are the low risk food types and why? (2)

Answer 8

Salt
And/Or
Acid

Match with high acid food otherwise soft and flabby