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WSET Level 3 > C02 - Wine With Food > Flashcards

C02 - Wine With Food Flashcards

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1
Q

Which two components in food that can make a wine seem to taste harder?

A

Sweetness and Umami

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2
Q

Which two components in food can make a wine taste softer?

A

Salt and acid

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3
Q

Generally —- has more impact on the way —- will taste than the other way round

A

Food | Wine

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4
Q

Sweetness in food increases the perception of…

A

Bitterness, astringency, acidity and the warming effect of alcohol

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5
Q

Sweetness in food decreases the perception of…

A

Sweetness and fruitiness in a wine

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6
Q

With dishes containing sugar, a good general rule is to select a wine that has a…

A

Higher level of sweetness than the dish

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7
Q

Umami in food increases the perception of…

A

Bitterness, astringency, acidity and the warming effect of alcohol

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8
Q

Umami in food decreases the perception of…

A

Body, sweetness and fruitiness in the wine

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9
Q

Which foods are most difficult to pair with wine?

A

Ones which are high in umami, but lack the salt to counteract the resulting hardness

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10
Q

Name examples of foods which are high in umami but lack the salt necessary for balance…

A

Asparagus, eggs, mushrooms and ripe soft cheeses

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11
Q

Name foods high in umami but which have less of an adverse effect on wine…

A

Cured of smoked seafood/meats and hard cheeses

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12
Q

Which wines may become surprisingly bitter when consumed with umami rich foods?

A

Low tannin reds or whites made with oak or skin contact

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13
Q

Acidity in food increases…

A

Perception of body, sweetness and fruitiness in wine

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14
Q

Acidity in food decreases…

A

Perception of acidity in the wine

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15
Q

Salt in food increases…

A

Perception of body in a wine

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16
Q

Salt in food decreases…

A

Perception of astringency, bitterness and acidity in wine

17
Q

Bitterness in food increases…

A

Perception of bitterness in wine

18
Q

Chilli heat in food decreases…

A

Perception of body, richness, sweetness and fruitiness in wine

18
Q

Chilli heat in food increases…

A

Perception of bitterness, astringency, acidity and alcohol burn

19
Q

What are the three ‘other’ considerations when food and wine matching?

A

Flavour intensity
Acid and fat
Sweet and salty

20
Q

Name a situation where opposites of flavour intensity work best together…

A

Curry and lightly flavoured wine

21
Q

Name a classic situation where the pairing of sweet with salty is successful…

A

Sweet wine with blue cheese

22
Q

What are the high risk components in food?

A

Sugar
Umami
Bitterness
Chilli heat

23
Q

What should be paired with a dish high in sugar?

A

A wine that has at least as much sugar as the dish

24
Q

What are the two best ways of countering the hard effects of umami in food?

A

Pairing with a wine that has high levels of the necessary components e.g. Concentrated fruit flavours to stand up to the increase in undesirable components
The food itself can be balanced with acid or salt

25
Q

How may the unpleasant effects of a bitter food on wine be counteracted?

A

With a white wine or low tannin red

26
Q

How may the unpleasant effects of chilli heat be counteracted by wine?

A

By pairing with a white or low tannin wine, either of which should be low in alcoholBy pairing with a sweet or fruity wine

27
Q

What are the low-risk food components?

A

Salt and acid

28
Q

What essentially makes a wine more high-risk when matching?

A

High levels of structural components

29
Q

What are considered to be low-risk wines?

A

Simple, unoaked wines with little residual sugar

30
Q

List three other ‘alternative approaches’ to food and wine matching

A

Matching or contrasting flavours
Local wine with local food
Colour matching

31
Q

When might matching/contrasting flavours be unsuccessful?

A

When the structural components do not complement each other

32
Q

What is the biggest problem when matching a red wine with oily fish?

A

It tends to produce a metallic taste

WSET Level 3 (27 decks)

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