Chapter 10: Food and Wine Pairing: Flashcards
What are the two main ways food can affect the taste of wine?
Food can make the wine taste harsher or softer.
What impact does sweetness in food have on wine?
It makes wine taste more bitter, more acidic, less fruity, and less sweet.
What type of wine pairs best with sweet dishes?
A wine that is sweeter than the dish.
How does umami in food affect wine?
It makes wine taste more bitter, more acidic, less fruity, and less sweet.
What is a common food that contains umami and can be difficult to pair with wine?
Mushrooms, asparagus, or eggs.
How does salt in food affect wine?
It makes wine taste less bitter, less acidic, and more fruity.
What type of wine pairs well with salty foods?
High-acid wines or wines with a touch of sweetness, like Champagne or Riesling.
How does acidity in food affect wine?
It makes wine taste less acidic, more balanced, and enhances fruitiness.
What type of wine pairs best with acidic foods?
High-acid wines to match the acidity in the food.
How does fat in food affect wine?
It makes wine taste less acidic and smoother.
What type of wine pairs best with fatty foods?
High-acid or tannic wines to cut through the richness, like Sauvignon Blanc or Cabernet Sauvignon.
How does spicy (hot) food affect wine?
It makes wine taste more bitter, more acidic, and enhances alcohol burn.
What type of wine pairs well with spicy foods?
Low-alcohol wines with some sweetness, like off-dry Riesling or Gewürztraminer.
What is the general rule for pairing wine with strongly flavored foods?
Pair with equally strong and bold wines, such as full-bodied reds for grilled meats.
How do high-tannin wines react to protein-rich foods like steak?
The protein softens the tannins, making the wine taste smoother.
What is the effect of oily foods on wine?
Oily foods can make wine feel heavier, so pair with high-acid wines to cut through the richness.
What type of wine pairs well with desserts?
A wine that is sweeter than the dessert, like Sauternes or Moscato.
What is the principle of ‘complementing flavors’ in food and wine pairing?
Pair wines with similar flavors to the dish, like buttery Chardonnay with creamy sauces.
What is the principle of ‘contrasting flavors’ in food and wine pairing?
Pair wines with contrasting characteristics, like acidic Sauvignon Blanc with rich goat cheese.
Why is it important to consider the sauce in a dish when pairing wine?
The sauce often has stronger flavors than the protein and can dictate the best wine pairing.
What is a safe, versatile wine to pair with a variety of foods?
Sparkling wines like Champagne, which have high acidity and subtle flavors.
What wine pairs best with tomato-based dishes?
Medium-bodied reds with high acidity, like Sangiovese or Chianti.
