C2 - Wine With Food /checked Flashcards

1
Q

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

A
  1. Umami

2. Sweetness

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2
Q

Which 2 components in food can make a wine taste SOFTER

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

A

Salt and acidity

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3
Q

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

A
  1. Acidity
  2. Bitterness, astringency
  3. Alcohol
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4
Q

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

A
  1. Sweetness

2. Fruitiness

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5
Q

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

A

Wine should be SWEETER than the dish

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6
Q

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

A
  1. Acidity
  2. Bitterness, astringency
  3. Alcohol
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7
Q

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

A
  1. Body
  2. Sweetness
  3. Fruitiness
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8
Q

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

A
  1. High in umami
  2. Low in salt

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

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9
Q

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

A
  1. Asparagus
  2. Eggs
  3. Mushrooms
  4. Ripe soft cheeses
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10
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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11
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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12
Q

Acidity in food increases (3)

A
  1. Body
  2. Sweetness
  3. Fruitiness
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13
Q

Acidity in food decreases (1)

A

Acidity

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14
Q

Salt in food increases (1)

A

Body

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15
Q

Salt in food decreases (2)

A
  1. Acidity

2. Bitterness, astringency

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16
Q

Bitterness in food increases (1)

A

Bitterness, astringency

17
Q

Chilli heat in food increases (3)

A
  1. Acidity
  2. Bitterness, astringency
  3. Alcohol
18
Q

Chilli heat in food decreases (3)

A
  1. Body
  2. Sweetness
  3. Fruitiness
19
Q

Name a 3 pairings where opposites of flavour work well

A
  1. Acid vs Fat
  2. Sweet vs Salty
  3. Intense Curry vs Simple White
20
Q

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

A

Sweet wine with blue cheese

21
Q

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

A
  1. Hot (Chilli heat)
  2. Umami
  3. Sweetness
  4. Bitterness
22
Q

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

A
  1. Concentrated fruit flavours to stand up to the increase in undesirable components
  2. The food itself can be balanced with acid or salt
23
Q

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

A

LOW TANNIN

  • white wine
  • low tannin red
24
Q

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

A
  1. LOW TANNIN, LOW ALCOHOL
    - white wine
    - low tannin red
  2. SWEET&FRUITY
25
Q

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

A

Salt and acidity

26
Q

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

A

High levels of structural components

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

27
Q

What are considered to be low-risk wines?

A
  1. Simple
  2. Unoaked
  3. Little RS (residual sugar)
28
Q

List 3 approaches to food and wine pairing

A
  1. Matching or contrasting flavours
  2. Local wine with local food
  3. Colour matching
29
Q

When might matching/contrasting flavours be unsuccessful?

A

When the structural components do not complement each other

30
Q

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

A

It tends to produce a METALLIC taste