Beginner Flashcards

1
Q

Acidity - The wine should be

A

more acidic than the food

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2
Q

Sweetness - The wine should be

A

sweeter than the food

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3
Q

Flavor intensity - The wine should have

A

the same flavor intensity as the food

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4
Q

Red wines pair best with

A

bold flavored meats such as red meat

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5
Q

White wines pair best with

A

light intensity meats such as fish or chicken

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6
Q

Bitter wines (red wines) are best balanced with

A

fat

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7
Q

It is better to match the wine with the

A

sauce than with the meat

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8
Q

More often than not, White, Sparkling and Rose’ wines create

A

contrasting pairings

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9
Q

More often than not, Red wines will create

A

congruent pairings

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10
Q

An example of a congruent pairing

A

Beef and mushroom - many shared compounds

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11
Q

An example of a complementary pairing

A

Lime and coconut - few shared compounds

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12
Q

A contrasting pairing creates balance by

A

contrasting taste and flavors

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13
Q

A congruent pairing creates balance by

A

amplifying shared flavor compounds

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14
Q

Piquant is the same as

A

spice

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15
Q

There are over 20 different tastes found in food - True or False

A

True

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16
Q

The six tastes you need to focus on when pairing food and wine

A

1) Salt
2) Acid
3) Sweet
4) Bitter
5) Fat
6) Spice (Piquant)

17
Q

For the most part, wine lacks the 3 tastes of

A

fatness, spiciness and saltiness

18
Q

For the most part, wine does contain the 3 tastes of

A

acidity, sweetness and bitterness

19
Q

Generally speaking, you can group wines into 3 different categories: Red wines have more

A

bitterness

20
Q

Generally speaking, you can group wines into 3 different categories: White, rose’ and sparkling wines have more

21
Q

Generally speaking, you can group wines into 3 different categories: Sweet wines have more

22
Q

Baked macaroni has two basic components

A

fat and salt

23
Q

BBQ has 5 tastes to consider

A

1) fat
2) salt
3) sweet
4) spice
5) and a little acid

24
Q

Green salad tastes

A

acidity and bitterness

25
Creamed corn tastes
fatness and sweetness
26
A complimentary pairing with the fat in the macaroni would be
a white wine with high acidity
27
A traditional mac and cheese recipe with a creamy bechamel sauce would be matched with a zesty
white wine such as pinot grigio, assyrtiko or sauvignon blanc to create a complimentary pairing
28
A traditional mac and cheese recipe with a creamy bechamel sauce would be matched with a creamy
white wine such as viognier or chardonnay to create a congruent pairing
29
A congruent pairing with the creaminess in the macaroni would be a
white wine with creaminess to add to the creaminess of the dish
30
A bold red wine pairing with mac and cheese would allow for the
high bitterness (tannin) of the wine to be balanced out by the salt and fat in the macaroni
31
A sweet red wine pairing with mac and cheese would bring out the
sweet and salty flavors with the pairing
32
A mac and cheese with ham would match well with a
zesty white with some sweetness like Riesling. - the acidity of the wine would create a complimentary pairing to the fat -the sweetness of the wine would create a congruent pairing to the ham