Beginner Flashcards
Acidity - The wine should be
more acidic than the food
Sweetness - The wine should be
sweeter than the food
Flavor intensity - The wine should have
the same flavor intensity as the food
Red wines pair best with
bold flavored meats such as red meat
White wines pair best with
light intensity meats such as fish or chicken
Bitter wines (red wines) are best balanced with
fat
It is better to match the wine with the
sauce than with the meat
More often than not, White, Sparkling and Rose’ wines create
contrasting pairings
More often than not, Red wines will create
congruent pairings
An example of a congruent pairing
Beef and mushroom - many shared compounds
An example of a complementary pairing
Lime and coconut - few shared compounds
A contrasting pairing creates balance by
contrasting taste and flavors
A congruent pairing creates balance by
amplifying shared flavor compounds
Piquant is the same as
spice
There are over 20 different tastes found in food - True or False
True
The six tastes you need to focus on when pairing food and wine
1) Salt
2) Acid
3) Sweet
4) Bitter
5) Fat
6) Spice (Piquant)
For the most part, wine lacks the 3 tastes of
fatness, spiciness and saltiness
For the most part, wine does contain the 3 tastes of
acidity, sweetness and bitterness
Generally speaking, you can group wines into 3 different categories: Red wines have more
bitterness
Generally speaking, you can group wines into 3 different categories: White, rose’ and sparkling wines have more
acidity
Generally speaking, you can group wines into 3 different categories: Sweet wines have more
sweetness
Baked macaroni has two basic components
fat and salt
BBQ has 5 tastes to consider
1) fat
2) salt
3) sweet
4) spice
5) and a little acid
Green salad tastes
acidity and bitterness
Creamed corn tastes
fatness and sweetness
A complimentary pairing with the fat in the macaroni would be
a white wine with high acidity
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
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
A congruent pairing with the creaminess in the macaroni would be a
white wine with creaminess to add to the creaminess of the dish
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
A sweet red wine pairing with mac and cheese would bring out the
sweet and salty flavors with the pairing
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
