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Micky WSET Lv3 > C2 - Wine With Food - Micky - completed > Flashcards

C2 - Wine With Food - Micky - completed Flashcards

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1
Q

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

A

Sweetness and Umami

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2
Q

Which two components in food can make a wine taste softer?

A

Salt and acid

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3
Q

Generally…has more impact on the way…will taste than the other way round

A

Food

Wine

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4
Q

Sweetness in food INCREASES the perception of…

A

Bitterness, astringency, acidity and the warming effect of alcohol

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5
Q

Sweetness in food DECREASES the perception of…

A

Sweetness and fruitiness in a wine

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6
Q

With dishes containing sugar, a good general rule is to select a wine that has a…

A

Higher level of sweetness than the dish

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7
Q

Umami in food increases the perception of…

A

Bitterness, astringency, acidity and the warming effect of alcohol

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8
Q

Umami in food decreases the perception of…

A

Body, sweetness and fruitiness in the wine

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9
Q

Which foods are most difficult to pair with wine?

A

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

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10
Q

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

A

Asparagus, eggs, mushrooms and ripe soft cheeses

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11
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 i.e. Parmesan.

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12
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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13
Q

Acidity in food increases…

A

Perception of body, sweetness and fruitiness in wine

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14
Q

Acidity in food decreases…

A

Perception of acidity in the wine

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15
Q

Salt in food increases…

A

Perception of body in a wine

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16
Q

Salt in food decreases…

A

Perception of astringency, bitterness and acidity in wine

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17
Q

Bitterness in food increases…

A

Perception of bitterness in wine

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18
Q

Chilli heat in food increases…

A

Perception of bitterness, astringency, acidity and alcohol burn

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19
Q

Chilli heat in food decreases…

A

Perception of body, richness, sweetness and fruitiness in wine

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20
Q

What are the three ‘other’ considerations when food and wine matching?

A

Flavour intensity
Acid and fat
Sweet and salty

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21
Q

Name a situation where opposites of flavour intensity work best together…

A

Curry and lightly flavoured wine

22
Q

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

A

Sweet wine with blue cheese

23
Q

What are the high risk components in food?

A

Sugar
Umami
Bitterness
Chilli heat

24
Q

What should be paired with a dish high in sugar?

A

A wine that has at least as much sugar as the dish

25
Q

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

A

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

26
Q

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

A

With a white wine or low tannin red

27
Q

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

A

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

28
Q

What are the low-risk food components?

A

high in Salt and/or acid

29
Q

What are considered to be low-risk wines?

A

Simple, unoaked wines with little residual sugar

30
Q

List three other ‘alternative approaches’ to food and wine matching

A
  • Matching or contrasting flavours
  • Local wine with local food
  • Colour matching e.g. red wine w/ red meat
31
Q

When might matching/contrasting flavours be unsuccessful?

A

When the structural components do not complement each other

32
Q

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

A

It tends to produce a metallic taste

33
Q

Example of pairing high unami food with unoaked, low bitterness wine

A
  • Oyster w/ Champagne or Muscadet

- Rias Baixas Albarino (Spain) and Hunter Valley Semillon

34
Q

Example of pairing high salty food with sweet wine

A

blue cheese w/ sweet wine

35
Q

Which 2 factors should be taken into account when pairing?

A

1 - sensitivities of the individual

2 - the basic interactions between food and wine.

36
Q

Sweetness in a dish will make a dry wine taste…..?

A

less fruity

taste unpleasantly acidic.

37
Q

Which taste is distinct from other primary tastes, and can be difficult to isolate?

A

Umami

38
Q

Examples of umami present with other tastes?

A
  • it appears with saltiness in MSG (Monosodium Glutamate)

- other flavours in cooked or dried mushrooms.

39
Q

Bitterness in wine comes from….?

A

tannins extracted from grapes or oak.

40
Q

If the level of acidity in the wine is too low, high levels of acidity in foods can make the wine ….

A

flat, flabby and lacking focus.

41
Q

Chilli heat is a ….?

A

warming or burning sensation.

42
Q

Alcohol increases the burning sensation of ….?

A

Chilli

43
Q

Why most people find satisfying when pairing acidic wines with fatty or oily foods?

A

B’cos it provide a pleasant sensation of the acidic wine “cutting through” the richness of the food and cleansing the palate.

44
Q

Umami in the food will emphasis __________ in the wine?

A

astringency and bitterness of the tannins

45
Q

What kind of wines best to pair with dishes high in bitterness?

A

white wines or low-tannin reds.

46
Q

high-acidic food generally should pair with ________ wines, otherwise the wines can tast too soft and flabby

A

high-acidic wine

47
Q

What’re the components in the most problematic wines when pairing?

A

high level of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol and complex flavours.

48
Q

The success or failure of matching does not depends on the flavours, instead it’s dependent on….

A

the interaction of structural components in the food and the wine

49
Q

The reason why red meat go well with red wine is because what components in the food softening the tannins?

A

proteins and salt.

50
Q

you can pair white wine with red meat and red wine with fish under this condition:

A

If the structural elements of a dish match.

51
Q

Examples of classic pairings of food and wine:

A
  • goat’s cheese and Sancerre
  • oysters with Muscadet or Champagne
  • Stilton with Port
  • olives with Manzanilla

Micky WSET Lv3 (46 decks)

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