Ch 2 Flashcards
What should food and wine pairing consider?
1) preferences / sensitivities of the individual
2) basic interactions between food and wine
sweetness & umami in food make wine taste?
____ in food makes wine taste harder
wine more acidic, astringent, bitter
wine less sweet, fruity
Salt & acid in food makes wine taste?
____ in food makes wine taste softer
wine more sweet, fruity
wine less acidic, astringent, bitter
sweetness in food makes wine taste?
____ in food makes
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit
when pairing sweet food, what characteristic in wine should you consider?
select a wine that has a high level of sweetness than the dish
umami in food make wine taste?
____ in food makes:
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit
describe umami
___ tends to be present with other tastes
-it appears with saltiness or cooked mushrooms
Asparagus, eggs, mushrooms, ripe cheese, are examples of
___ are examples of food with high umami
an example of a difficult food pairing is a food high in umumi, why?
the difficulty lies with the lack of salt which is a friend to most food / wine pairings
Low tannin red wine may become bitter and unbalanced when consumed with
___ can become bitter and unbalanced when consumed with umami- rich food
acidity in food does what to wine?
____ in food makes:
wine more body, sweet, fruity
wine less acidic
when pairing acidic food, what characteristic in wine should you consider?
wine should also be acidic
wine and food of equal acidity
salt in food does what to wine?
___ in food make:
wine more body, fruity
wine less astringent, bitter, acidic
bitterness in food does what to wine?
___ in food make:
wine more bitter
chili/ head in food does what to wine?
___ in food make:
wine more bitter, astringent, acidic, alcohol
wine less body, rich, sweet, fruity
how should flavor intensity be considered in a food and wine paring?
____ should be desirable when matched
intensity is paired
-so one does not overpower the other
acid and fat should be considered how when pairing wine and food?
__ and ___ desirable
___ of wine cuts through ___ of food
sweet & salty flavors should be considered how?
___ wine and ___ food = good pairing
Sauternes and frgrau
high risk foods pairing–> sugar
pair with at least as much ___
high risk foods pairing–>umami
choose a wine with high fruity
add to food acid or salt
high risk foods pairing–>bitter
choose a white wine or low tannin red
high risk foods pairing–> chilly heat
choose a wine
high in fruity, sweet
low in alcohol
low rich food will generally have what characters and will pair well with what wines?
food that is high in salt and acid are considered ___ food
note high food should be paired with high acid wine
high risk wine descriptions
___ have high bitterness and astringency from oak and grape tannin
choose a wine with high acid, alcohol, complex flavors
low risk wines descriptions
___ can be described as simple, unoaked, little residual sugar
matching or contrasting a successful wine / food pairing is dependent upon?
___ is dependent upon the interaction of structural components in food
food: sugar oil/ fat, salt
wine: sugar, alcohol, acid, tannin
things to consider when paring wine with meat/ fish
- red wine has tannin that bind to proteins of red meat which work to soften the wine
- salt will soften tannin
- some fish high in umami can make wine bitter and astringent
- avoid red wine with oily fish/ produces metallic taste
