C2 - Wine With Food - Micky - completed 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 i.e. Parmesan.
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 wines with higher level of sweetness or fruitiness
What are the low-risk food components?
high in Salt and/or acid
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 e.g. red wine w/ red meat
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
Example of pairing high unami food with unoaked, low bitterness wine
- Oyster w/ Champagne or Muscadet
- Rias Baixas Albarino (Spain) and Hunter Valley Semillon
Example of pairing high salty food with sweet wine
blue cheese w/ sweet wine
Which 2 factors should be taken into account when pairing?
1 - sensitivities of the individual
2 - the basic interactions between food and wine.
Sweetness in a dish will make a dry wine taste…..?
less fruity
taste unpleasantly acidic.
Which taste is distinct from other primary tastes, and can be difficult to isolate?
Umami
Examples of umami present with other tastes?
- it appears with saltiness in MSG (Monosodium Glutamate)
- other flavours in cooked or dried mushrooms.
Bitterness in wine comes from….?
tannins extracted from grapes or oak.
If the level of acidity in the wine is too low, high levels of acidity in foods can make the wine ….
flat, flabby and lacking focus.
Chilli heat is a ….?
warming or burning sensation.
Alcohol increases the burning sensation of ….?
Chilli
Why most people find satisfying when pairing acidic wines with fatty or oily foods?
B’cos it provide a pleasant sensation of the acidic wine “cutting through” the richness of the food and cleansing the palate.
Umami in the food will emphasis __________ in the wine?
astringency and bitterness of the tannins
What kind of wines best to pair with dishes high in bitterness?
white wines or low-tannin reds.
high-acidic food generally should pair with ________ wines, otherwise the wines can tast too soft and flabby
high-acidic wine
What’re the components in the most problematic wines when pairing?
high level of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol and complex flavours.
The success or failure of matching does not depends on the flavours, instead it’s dependent on….
the interaction of structural components in the food and the wine
The reason why red meat go well with red wine is because what components in the food softening the tannins?
proteins and salt.
you can pair white wine with red meat and red wine with fish under this condition:
If the structural elements of a dish match.
Examples of classic pairings of food and wine:
- goat’s cheese and Sancerre
- oysters with Muscadet or Champagne
- Stilton with Port
- olives with Manzanilla
