Ch 2

Question 1

What should food and wine pairing consider?

Answer 1

1) preferences / sensitivities of the individual

2) basic interactions between food and wine

Question 2

sweetness & umami in food make wine taste?

Answer 2

____ in food makes wine taste harder
wine more acidic, astringent, bitter
wine less sweet, fruity

Question 3

Salt & acid in food makes wine taste?

Answer 3

____ in food makes wine taste softer
wine more sweet, fruity
wine less acidic, astringent, bitter

Question 4

sweetness in food makes wine taste?

Answer 4

____ in food makes
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit

Question 5

when pairing sweet food, what characteristic in wine should you consider?

Answer 5

select a wine that has a high level of sweetness than the dish

Question 6

umami in food make wine taste?

Answer 6

____ in food makes:
wine more bitter, astringent, acidic, warming (alcohol)
wine less body, sweet, fruit

Question 7

describe umami

Answer 7

___ tends to be present with other tastes

-it appears with saltiness or cooked mushrooms

Question 8

Asparagus, eggs, mushrooms, ripe cheese, are examples of

Answer 8

___ are examples of food with high umami

Question 9

an example of a difficult food pairing is a food high in umumi, why?

Answer 9

the difficulty lies with the lack of salt which is a friend to most food / wine pairings

Question 10

Low tannin red wine may become bitter and unbalanced when consumed with

Answer 10

___ can become bitter and unbalanced when consumed with umami- rich food

Question 11

acidity in food does what to wine?

Answer 11

____ in food makes:
wine more body, sweet, fruity
wine less acidic

Question 12

when pairing acidic food, what characteristic in wine should you consider?

Answer 12

wine should also be acidic

wine and food of equal acidity

Question 13

salt in food does what to wine?

Answer 13

___ in food make:
wine more body, fruity
wine less astringent, bitter, acidic

Question 14

bitterness in food does what to wine?

Answer 14

___ in food make:

wine more bitter

Question 15

chili/ head in food does what to wine?

Answer 15

___ in food make:
wine more bitter, astringent, acidic, alcohol
wine less body, rich, sweet, fruity

Question 16

how should flavor intensity be considered in a food and wine paring?

Answer 16

____ should be desirable when matched
intensity is paired
-so one does not overpower the other

Question 17

acid and fat should be considered how when pairing wine and food?

Answer 17

__ and ___ desirable

___ of wine cuts through ___ of food

Question 18

sweet & salty flavors should be considered how?

Answer 18

___ wine and ___ food = good pairing

Sauternes and frgrau

Question 19

high risk foods pairing–> sugar

Answer 19

pair with at least as much ___

Question 20

high risk foods pairing–>umami

Answer 20

choose a wine with high fruity

add to food acid or salt

Question 21

high risk foods pairing–>bitter

Answer 21

choose a white wine or low tannin red

Question 22

high risk foods pairing–> chilly heat

Answer 22

choose a wine
high in fruity, sweet
low in alcohol

Question 23

low rich food will generally have what characters and will pair well with what wines?

Answer 23

food that is high in salt and acid are considered ___ food

note high food should be paired with high acid wine

Question 24

high risk wine descriptions

Answer 24

___ have high bitterness and astringency from oak and grape tannin
choose a wine with high acid, alcohol, complex flavors

Question 25

low risk wines descriptions

Answer 25

___ can be described as simple, unoaked, little residual sugar

Question 26

matching or contrasting a successful wine / food pairing is dependent upon?

Answer 26

___ is dependent upon the interaction of structural components in food

food: sugar oil/ fat, salt
wine: sugar, alcohol, acid, tannin

Question 27

things to consider when paring wine with meat/ fish

Answer 27

• 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