C2 - Wine With Food Flashcards
Which two components in food that can make a wine seem to taste harder?
Sweetness and Umami
Which two components in food can make a wine taste softer?
Salt and acid
Generally…has more impact on the way…will taste than the other way round
Food
Wine
Sweetness in food increases the perception of…
Bitterness, astringency, acidity and the warming effect of alcohol
Sweetness in food decreases the perception of…
Sweetness and fruitiness in a wine
With dishes containing sugar, a good general rule is to select a wine that has a…
Higher level of sweetness than the dish
Umami in food increases the perception of…
Bitterness, astringency, acidity and the warming effect of alcohol
Umami in food decreases the perception of…
Body, sweetness and fruitiness in the wine
Which foods are most difficult to pair with wine?
Ones which are high in umami, but lack the salt to counteract the resulting hardness
Name examples of foods which are high in umami but lack the salt necessary for balance…
Asparagus, eggs, mushrooms and ripe soft cheeses
Name foods high in umami but which have less of an adverse effect on wine…
Cured of smoked seafood/meats and hard cheeses
Which wines may become surprisingly bitter when consumed with umami rich foods?
Low tannin reds or whites made with oak or skin contact
Acidity in food increases…
Perception of body, sweetness and fruitiness in wine
Acidity in food decreases…
Perception of acidity in the wine
Salt in food increases…
Perception of body in a wine
Salt in food decreases…
Perception of astringency, bitterness and acidity in wine
Bitterness in food increases…
Perception of bitterness in wine
Chilli heat in food increases…
Perception of bitterness, astringency, acidity and alcohol burn
Chilli heat in food decreases…
Perception of body, richness, sweetness and fruitiness in wine
What are the three ‘other’ considerations when food and wine matching?
Flavour intensity
Acid and fat
Sweet and salty
Name a situation where opposites of flavour intensity work best together…
Curry and lightly flavoured wine
Name a classic situation where the pairing of sweet with salty is successful…
Sweet wine with blue cheese
What are the high risk components in food?
Sugar
Umami
Bitterness
Chilli heat
What should be paired with a dish high in sugar?
A wine that has at least as much sugar as the dish
What are the two best ways of countering the hard effects of umami in food?
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
How may the unpleasant effects of a bitter food on wine be counteracted?
With a white wine or low tannin red
How may the unpleasant effects of chilli heat be counteracted by wine?
By pairing with a white or low tannin wine, either of which should be low in alcohol
By pairing with a sweet or fruity wine
What are the low-risk food components?
Salt and acid
What essentially makes a wine more high-risk when matching?
High levels of structural components
What are considered to be low-risk wines?
Simple, unoaked wines with little residual sugar
List three other ‘alternative approaches’ to food and wine matching
Matching or contrasting flavours
Local wine with local food
Colour matching
When might matching/contrasting flavours be unsuccessful?
When the structural components do not complement each other
What is the biggest problem when matching a red wine with oily fish?
It tends to produce a metallic taste
