Appendix C Flashcards
The apparent acidity of wines _______ with residual sugar, barrel aging, and bottle aging.
decreases
T/F: Matching a wine with a particular food or dish is rather straight forward and simple. All one needs to do is refer to one of the available food and wine charts or one of the food and wine recommendations made by wine journalists
false
T/F: Sour foods with high amounts of acidity will decrease our perception of sourness in a wine, make a wine taste richer, and more mellow
true
REd wine is always a poor choice as a match with fish. Fish dishes require white wine
false
All people considered, which beverage is likely the best fit for a Snickers bar?
Espresso o r Cappuccino
T/F: From the perspective of our text ,almost any food will taste better with nearly any wine than it would taste by itself
true
Sweet foods can have a sugar content as high as ____%. Sweet wiens rarely have sugar contents higher than ___%
24;10
Sweet foods can have sugar content as high as 24%, sweet wines rarely have sugar contents higher than 10%
T/F: Wines that are slightly sweet can be a good choice when you want to reduce the perception of saltiness, tartness, or bitterness in a food
true
T/F: Green vegetables can add bitter elements to foods which must be considered when choosing a wine and when preparing the dish
true
______ foods can make _______ wines taste sour and feel thin
sweet; dry (??)
T/F: While it is recommended by many to match the “weight of the wine” to the “weight of the food” it is good to remember that while light food tends to work reasonably well with heavy wine, heavy food tends not to work with a light wine
true
Food with bitter components seems to _____ the bitterness of a wine served with it
increase
T/F: Every person who consumes wine may have preferences about which wines and foods work well together that differens from that of the preferences of other persons
true
Spicy foods will typically ______ the tannins and the _____ of a wine
exaggerate; bitterness
T/F: Umami taste in food can bring out bitter and metallic taste in wine
true
T/F: You were just served a glass of wine that you find to be overly fruity. The wine is intended to be consumed with food. If you squeeze some lemon juice on your food, the wine will appear less fruity
false
The higher acidity of younger wines makes them a good match for__
rich, savory foods
T/F: In general, a dry wine willtend to taste more acidic than a sweeter wine of the same varietal/blend
true
T/F: The more you know of a wines’ organoleptic properties, the better you will be at prediction successful food and wine matches
true
Which three components are considered key in a wine’s refreshing of the diner’s palate?
acid, alcohol, tannins
T/F: Very low acidity wines may produce an unpleasant metallic taste with salty foods
false, HIGH acidity and salty foods may produce an unpleasant metallic taste
T/F: If a sweet wine does not have adequate acidity it will tend to taste somewhat flat and cloying
true
T/F: Hot and spicy foods generally need cool, refreshing beverages that are low in alcohol
true
You restaurant has baked ham on the menu. Which of the following wine choices is likely to produce the most favorable match?
A white rose wine with some residual sugar, fruit flavors, moderate acidity and no tannins
All things considered and not knowing personal preferences, please match the wine and food most likely to be successful
A. chicken breast in light herb-cream sauce
B. plain grilled halibut steak
1.Fruity Chenin Blanc. Residual sugar:1.0gram/ml wine
2.Chenin Blanc-austere,flinty,wine
A-2
B-1
T/F: Adding salt to food especially to sauces and other savory foods can tone down bitterness and astringency in wines
true
T/F: Dishes that have troublesome acidity levels can be made more amenable to wine matches if we remove fats or sweetness from the dish
false
You and your partner are about to share a wine while you eat dinner. YOu find yoru partner’s wine too dry. Which can you do to make the wine seem less dry (more sweet) and closer to your preference
add hoisin sauce or tomato ketchup will make the wine taste even drier due to the sweetness and savoriness in such sauces
When you apply the flavor similarity (flavor echo) approach in choosing a wine and food match, what three things could happen?
- It works brilliantly and the echoed flavors have a heightened intensity
- It works brilliantly and the echoed flavors are muted, allowing an awareness of other flavors in the dish
- They totally clash producing a less than desirable match
T/F: A food with umami comparted to the same type of food without umami will decrease or perception of bitterness in wine
false
T/F:Tannins can be found in red wine and tea
true
T/F:From the perspective of food and wine matching, all acids in foods are equally problematic
false
Where does “umami” come from
it was identified by the Japanese researcher Ikeda in 1908 as the taste in laminaria Japonica seaweed
T/F: Sweetness if food will increase our perception of sourness, bitterness, and astringency in wine
true
