2 Pairing Wine and Food Flashcards
What is “harder”?
More drying and bitter, more acidic, less sweet, and less fruity.
Two components that make wines “harder”
Sweetness, Umami
What is “softer”?
Less drying and bitter, less acidic, sweeter, and more fruity.
Two components that make wines “softer”.
salt, acid
In broad terms, does food have a greater effect on how wine tastes or does wine have a greater effect on how food tastes?
Generally, food has a greater effect on how wine tastes.
Sweetness in food can make a dry wine taste less ____ and more ____.
Less sweet/fruity
More acidic, drying, bitter.
Generally, sweet foods should be paired with ___ wines.
Sweeter wines
Umami in food can make a dry wine taste less ___ and more ___.
Less sweet and fruity
More drying and bitter, acidic
Acidic foods can make a high acid wine seem less ___ and more ___.
Less drying and bitter, acidic
More sweet and fruity
Salty foods can make a dry wine taste less ___ and more ___.
Less drying and bitter, acidic
More fruity and body
Salt enhances ~ in foods and softens ~ in wine.
enhances flavour
softens tannin
When eating spicy foods (foods high in capsaicin), which kind of wine will increase the burning sensation?
A low alcohol wine
A high alcohol wine
A high alcohol wine will make the spicy heat in food seem even hotter.
What does acidic do to fatty/oily foods?
“Cutting through” the fattiness of the food and cleansing the palate.
