C2 - Wine With Food /checked

Question 1

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

Answer 1

1. Umami

2. Sweetness

Question 2

Which 2 components in food can make a wine taste SOFTER

(less astringent&bitter&acidic - more fruity&sweeter)?

Answer 2

Salt and acidity

Question 3

Sweetness in food increases the perception of what in wine? (3)

Answer 3

1. Acidity
2. Bitterness, astringency
3. Alcohol

Question 4

Sweetness in food decreases the perception of what in wine? (2)

Answer 4

1. Sweetness

2. Fruitiness

Question 5

With dishes containing sugar, what is the golden rule with respect to pairing a wine?

Answer 5

Wine should be SWEETER than the dish

Question 6

Umami in food increases the perception of what? (3)

Answer 6

1. Acidity
2. Bitterness, astringency
3. Alcohol

Question 7

Umami in food decreases the perception of what? (3)

Answer 7

1. Body
2. Sweetness
3. Fruitiness

Question 8

Which foods are most difficult to pair with wine? (2)

Answer 8

1. High in umami
2. Low in salt

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

Question 9

Name examples of foods which are high in umami but lack the salt necessary for balance (4)

Answer 9

1. Asparagus
2. Eggs
3. Mushrooms
4. Ripe soft cheeses

Question 10

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

Answer 10

Cured of smoked seafood/meats and hard cheeses

Question 11

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

Answer 11

Low tannin reds or whites made with oak or skin contact

Question 12

Acidity in food increases (3)

Answer 12

1. Body
2. Sweetness
3. Fruitiness

Question 13

Acidity in food decreases (1)

Answer 13

Acidity

Question 14

Salt in food increases (1)

Answer 14

Body

Question 15

Salt in food decreases (2)

Answer 15

1. Acidity

2. Bitterness, astringency

Question 16

Bitterness in food increases (1)

Answer 16

Bitterness, astringency

Question 17

Chilli heat in food increases (3)

Answer 17

1. Acidity
2. Bitterness, astringency
3. Alcohol

Question 18

Chilli heat in food decreases (3)

Answer 18

1. Body
2. Sweetness
3. Fruitiness

Question 19

Name a 3 pairings where opposites of flavour work well

Answer 19

1. Acid vs Fat
2. Sweet vs Salty
3. Intense Curry vs Simple White

Question 20

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

Answer 20

Sweet wine with blue cheese

Question 21

What are the high risk components in food? (4)

Answer 21

1. Hot (Chilli heat)
2. Umami
3. Sweetness
4. Bitterness

Question 22

What are the two best ways of countering the hard effects of umami in food? (2)

Answer 22

1. Concentrated fruit flavours to stand up to the increase in undesirable components
2. The food itself can be balanced with acid or salt

Question 23

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

Answer 23

LOW TANNIN

• white wine
• low tannin red

Question 24

How may the unpleasant effects of chilli heat be counteracted by wine? (2)

Answer 24

1. LOW TANNIN, LOW ALCOHOL
   - white wine
   - low tannin red
2. SWEET&FRUITY

Question 25

What are the low-risk food components? (2)

Answer 25

Salt and acidity

Question 26

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

Answer 26

High levels of structural components Most challenging are wines with high amount of OAK + TANNIN (high levels of bitterness and astringency)

Question 27

What are considered to be low-risk wines?

Answer 27

1. Simple 2. Unoaked 3. Little RS (residual sugar)

Question 28

List 3 approaches to food and wine pairing

Answer 28

1. Matching or contrasting flavours 2. Local wine with local food 3. Colour matching

Question 29

When might matching/contrasting flavours be unsuccessful?

Answer 29

When the structural components do not complement each other

Question 30

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

Answer 30

It tends to produce a METALLIC taste