2 - Wine with Food

Question 1

What to consider when pairing food and wine

Answer 1

• individual sensitivities
• individual preferences
• basic interactions between food and wine

Question 2

Two points that can alter the effect of taste

Answer 2

• Your taste buds adapt so that the perception of the levels of sugar, salt, acidity, etc. in what you taste next can be altered (orange juice after toothpaste)
• Some foods have a mouth-coating effect that can impair the sense of taste (chocolate, thick creamy dishes)

Question 3

Two components in food that tend to make wines taste ‘harder’ (more astringent, bitter & acidic, less sweet and fruity)

Answer 3

Sweetness & umami

Question 4

Two components in food that tend to make wines taste ‘softer’ (less astringent, bitter and acidic, sweeter and more fruity)

Answer 4

Salt & acid

Question 5

Generally, food has … impact on the way a wine will taste than the other way round, and, in particular, it is more likely to have a … impact.

Answer 5

Generally, food has MORE impact on the way a wine will taste than the other way round, and, in particular, it is more likely to have a NEGATIVE impact.

Question 6

Sweetness in food

• Increase the perception of
• Decrease the perception of

Answer 6

I: bitterness, astringency, acidity, warming effect of alcohol

D: body, sweetness, fruitiness

Question 7

With dishes containing sugar, select a wine that …

Answer 7

… has a higher level of sweetness than the dish

Question 8

Umami in food

• Increase the perception of (baaw)
• Decrease the perception of (bsf)

Answer 8

I: bitterness, astringency, acidity, warming effect of alcohol

D: body, sweetness, fruitiness

Question 9

what is Umami?
Eks.

Answer 9

• a taste, distinct from the other primary tastes, although it can be difficult to isolate. Tends to be resent with other tastes.
• appears with saltiness in MSG
• with other flavours in cooked or dried mushrooms (incr. with cooking)
• asparagus, eggs, mushrooms, ripe soft cheeses (high in umami but lack the salt necessary to counteract its hardening effect on wine)
• cured or smoked seafood & meats, hard cheeses such as Parmesan (high in umami & salt)

Question 10

Acidity in food

• Increase the perception of (bsf)
• Decrease the perception of (a)

Answer 10

I: body, sweetness, fruitiness

D: acidity

Question 11

Salt in food

• Increase the perception of (b)
• Decrease the perception of (baa)

Answer 11

I: body

D: bitterness, astringency, acidity

Question 12

Bitterness in food

- Increase the perception of

Answer 12

Bitterness

Question 13

Chili heat in food

• Increase the perception of (baaw)
• Decrease the perception of (brsf)

Answer 13

I: bitterness, astringency, acidity, warming effect of alcohol

D: body, richness, sweetness, fruitiness

Question 14

Other considerations regarding food-wine
F.i
A&f
S&s

Answer 14

1. Flavour intensity: Match so one does not overpower the other
   (but in some cirumstances, an intensely flavoured food can be successfully partnered with a lightly flavoured wine - ex curry with a simple, non-aromatic, unoaked white)
2. Acid & fat: subjective. Cleansing
3. Sweet & salty: subjective. (ex sweet wine and blue cheese)

Question 15

High-risk foods

Answer 15

Sugar, umami, bitterness, chilli heat

Question 16

Low-risk foods

Answer 16

Salt, acid

Question 17

High-risk wines

Answer 17

More structural elements, more possible taste interactions —> more complicated but also more interesting result

High levels of bitterness, astringency, acidity, alcohol, complex flavours

Question 18

Low-risk wines

Answer 18

Simple, unoaked, little residual sugar

Change relatively little when partnered with food –> food and wine pairing experience can be less interesting

Question 19

Alternative food and wine pairing approaches
M/C
L
Rm wf

Answer 19

1. Matching or contrasting flavours
   the structural pairing must work first (sugar, oil/fat, salt, etc)
2. Local wine with local food
3. Red with meat, white with fish