2: Wine With Food Flashcards
What is the purpose of food and wine pairing?
To take advantage of the pleasant effects of the food and wine together rather than separate
When pairing, preferences and sensitivities and ___ ____ between food and wine should be taken into consideration
Basic interations
When pairing, preferences and sensitivities and ___ ____ between food and wine should be taken into consideration
Basic interations
What are the 2 components in food that can make a wine taste harder
1.) sweetness
2.) umami
What are the 2 components in food that taste softer?
1.) Salt
2.) Acid
What is more likely to have a negative impact on taste?
Food has more of a negative impact on the taste of wine than the other way around.
What does Sweetness and Unami in food increase and decrease in a wine?
Increase:
•Perception of Bitterness, astringency, acidity, and warming of alcohol
Decrease:
•Perception of body, sweetness, and fruitiness
What is the general rule when pairing with sugary dishes?
Pair with a higher sweetness than the dish
Name some examples of what umami is typically present in.
• MSG (Monosodium Glutamate)
• Cooked or dried mushrooms (greatly increased when cooked)
Foods with high umami but lack enough salt are difficult to pair with wine because?
Salt counter acts umami’s hardening of a wine
A balanced high tannin red wine and umami may still ___ whereas a low tannin wine with light body can be __
•Balanced
•Unbalanced
What does acidity and salt increase and decrease in a wine?
•Increases: body, sweetness, and fruitiness
•Decreases: acidity
Why is acidity usually a good thing in food?
It can balance high acidity levels in a wine and enhance fruitiness.
What happens if a wine with low acidity is paired with a highly acidic dish?
The wine can seem out of focus and flat
What is the benefit of salt in food?
It can enhance fruit flavors and soften any astringency
What does a bitter dish do to a wine?
Increases it’s bitterness
bitter + bitter = more bitter
What does chili heat in food increase and decrease in a wine?
•Increase: bitterness, astringency, acidity, and burning effect of alcohol
•Decreases: body, richness, sweetness, and fruitiness
What is the rule of thumb for chili heat and alcohol in wine?
The higher the alcohol, the higher effects of chili heat.
Flavor intensities are usually desired to __?
Match
What is the subjective effect of acid and fat?
Acid can “cut through” the richness and be a satisfying pair
What is an example of a sweet and salty wine pairing?
Sweet wine and blue cheese
What should be taken into consideration when recommending food parings?
Everyone is different with preference and sensitivities but most prefer wine to taste :
•More: fruity
•Less: acidic, bitter, and astringent
What are the high risk foods?
•sugar
•umami
•bitterness
•chili heart
What are the low risk foods?
•Salt
•Acid
What is considered a high risk wine in food pairing?
•High levels of bitterness and astringency from tannin with high acidity, alcohol, and complexity
-The more structure the more possible interactions
What are low risk wines in good pairing?
•Simple
•Unoaked
•Minimal residual sugar
“Mirroring” is typically rule of thumb, however, it may not be successful if?
The interaction between all of the structural components do not all work
