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
Bitterness in food increases (1)
Bitterness, astringency
Chilli heat in food increases (3)
- Acidity
- Bitterness, astringency
- Alcohol
Chilli heat in food decreases (3)
- Body
- Sweetness
- Fruitiness
Name a 3 pairings where opposites of flavour work well
- Acid vs Fat
- Sweet vs Salty
- Intense Curry vs Simple White
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? (4)
- Hot (Chilli heat)
- Umami
- Sweetness
- Bitterness
What are the two best ways of countering the hard effects of umami in food? (2)
- 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?
LOW TANNIN
- white wine
- low tannin red
How may the unpleasant effects of chilli heat be counteracted by wine? (2)
- LOW TANNIN, LOW ALCOHOL
- white wine
- low tannin red - SWEET&FRUITY
What are the low-risk food components? (2)
Salt and acidity
What essentially makes a wine more high-risk when matching?
High levels of structural components
Most challenging are wines with high amount of OAK + TANNIN (high levels of bitterness and astringency)
What are considered to be low-risk wines?
- Simple
- Unoaked
- Little RS (residual sugar)
List 3 approaches to food and wine pairing
- 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