2 - Wine with food Flashcards
Food Pairing
What components in food make the wine taste ‘harder’ (2)
(more astringent, acidic, or less sweet)?
Sweetness
Umami
Food Pairing
What components in food make the wine taste ‘softer’ (2)
(less astringent, acidic, or sweeter)?
Salt
Acid
Food Pairing
Sweetness in food increases the perception of …. in the wine (4)
Bitterness,
Astringency,
Acidity
The warming effect of the alcohol.
Food Pairing
Sweetness in food decreases the perception of … in the wine (3)
Body
Sweetness
Fruitiness
Food Pairing
Umami in food increases the perception of …. in the wine (4)
Bitterness
Astringency
Acidity
The warming effect of the alcohol.
Food Pairing
Umami in food decreases the perception of … in the wine (3)
Body
Sweetness
Fruitiness
Food Pairing
What is a good rule of thumb when selecting a wine to pair with a sugary dish?
Select a higher level of sweetness than the dish.
Food Pairing
Acidity in food increases the perception of … in the wine (3)
Body
Sweetness
Fruitiness
Food Pairing
Acidity in food decreases the perception of … in the wine (1)
Acidity in the wine.
Food Pairing
Salt in food increases the perception of …. in the wine (1)
Body
Food Pairing
Salt in food decreases the perception of …. in the wine (3)
Bitterness
Astringency
Acidity
Food Pairing
Bitterness in food increases the perception of …. in the wine (1)
Bitterness in the wine.
Food Pairing
Chilli heat in food increases the perception of …. in the wine (4)
Bitterness
Astringency
Acidity
The burning effect of the alcohol
Food Pairing
Chilli heat in food decreases the perception of …. in the wine (4)
Body
Richness
Sweetness
Fruitiness
Food Pairing
Which 2 combinations work best when pairing food and wine?
Food:
- Oily or Fatty
- Salty
Wine:
- Acid
- Sweet
Fatty foods pair well with Acidic wines as the acid cuts through the fat.
Sweet wines pair well with salty food—for example, sweet wines with a block of blue cheese.
Food Pairing
Give a general suggestion of what characteristic you should look for in a wine pairing with a high-sugar dish.
Select a wine with at least as much sugar (sweetness) as the dish
Food Pairing
Give a general suggestion of what characteristic you should look for in a wine pairing with an umami dish.
Umami in the food will emphasise the bitterness (tannins) in the wine, so look for lighter tannins or concentrated fruit.
Food Pairing
Give a general suggestion of what characteristic you should look for in a wine pairing with a bitter dish.
Bitterness in the food emphasises the bitterness (tannins) in the wine, so look for white wines or low-tannin reds.
Food Pairing
Give a general suggestion of what characteristic you should look for in a wine pairing with a chilli heat dish.
Chilli heat should be paired with white wines or low-tannin reds. Neither should be high in alcohol, as this adds to the heat.
A wine’s fruitiness and sweetness can be reduced by chilli, so look for higher levels
Food Pairing
Give a general suggestion of what characteristic you should look for in a wine pairing with an acidic dish.
Should be matched with high acid wines or the wines will appear too soft and flabby
Food Pairing
What are some of the commonly encountered rules about wine and food pairing? (3)
1) Matching or Contrasting flavours
2) What grows together goes together
3) Red meat, Red wine (tannins bind to protein, salt softens tannins); White fish, White wine (umami and low bitterness in no tannins)
