C2 - Wine With Food /checked Flashcards
Which two components in food that can make a wine seem to taste harder?
- Umami
2. Sweetness
Which 2 components in food can make a wine taste SOFTER
(less astringent&bitter&acidic - more fruity&sweeter)?
Salt and acidity
Sweetness in food increases the perception of what in wine? (3)
- Acidity
- Bitterness, astringency
- Alcohol
Sweetness in food decreases the perception of what in wine? (2)
- Sweetness
2. Fruitiness
With dishes containing sugar, what is the golden rule with respect to pairing a wine?
Wine should be SWEETER than the dish
Umami in food increases the perception of what? (3)
- Acidity
- Bitterness, astringency
- Alcohol
Umami in food decreases the perception of what? (3)
- Body
- Sweetness
- Fruitiness
Which foods are most difficult to pair with wine? (2)
- High in umami
- Low in salt
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 (4)
- Asparagus
- Eggs
- Mushrooms
- 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 (3)
- Body
- Sweetness
- Fruitiness
Acidity in food decreases (1)
Acidity
Salt in food increases (1)
Body
Salt in food decreases (2)
- Acidity
2. Bitterness, astringency