C2: Wine With Food. Flashcards
Which components in food make wine taste ‘harder’? (astringent, bitter, acidic, less sweet, less fruity)
Sweetness.
Umami.
Which components in food make wine taste softer? (less astringent, less bitter, less acidic, sweeter, fruitier)
Salt.
Acidic.
Sweetness in food will _____ the perception of bitterness & acidity.
Increase.
Sweetness in food will ______ the perception of body, sweetness and fruitiness.
Decrease.
Sweetness in a dish will make a wine seem _____?
Unpleasantly acidic.
With a dish high in sugar, the wine should have ___ levels of sweetness?
High.
Umami will _____ the perception of ____, ____ & ______in the wine.
Increase.
Bitterness
Acidity
Alcohol burn
Umami in food will ______ the perception of body, sweetness and fruitiness.
Decrease.
Foods that are high in umami are difficult to match with wine. Examples of these foods are:
Asparagus.
Eggs.
Mushroom.
Ripe soft cheese.
Foods high in ____ can counteract the impact of umami. Examples of these foods are smoked seafood, smoked meat and hard cheese.
Salt.
Acidity in food will ______ the perception of body, sweetness and fruitiness.
Increase.
Acidity in food will _____ the perception of acidity in wine.
Decrease.
