Chapter 2 - Pairing Wine with Food

Question 1

What components of food makes wine taste harder(drying,bitter,acidic,less weet,less fruity)?

Answer 1

Sweetness and umami?

Question 2

What components of food make wine taste softer?

Answer 2

Salt, and acid

Question 3

Which one has more impact on thenother one - food on wine or wine on food?

Answer 3

Food over wine, and likely be negative than positive

Question 4

Impact of sweetnes in food?

Answer 4

Makes a dry wine less fruity, and makes it taste unpleasently acidic.

Select a wine with higher sweetness than the food

Question 5

Umami taste examples?

Answer 5

Cooked/dried mushrooms, dried meats, aged cheese, misi

Question 6

Inpact of acidity in food on wine

Answer 6

Its typically a good thing - can balance high acidic wines and enhance its fruitiness. If the level of acidity in wine is low, high levels of acid in food can make jtnless fruity

Question 7

Impact of salty food on wine?

Answer 7

Make the wine more fuitier and soften the tannins in red wine.

Question 8

Chilli heat?

Answer 8

Its effect is higher in high alcohol level wines, alcohol increases the burning sensation

Question 9

Flavour intensity?

Answer 9

Ideally flavour intensity of both food and wine matches.

Question 10

Fatty/oily food?

Answer 10

Acidic wines can cut through the fat, pleasent sensation but it is subjective

Question 11

Food vs. Wine table
Sweet?
Umami?
Salty?
Acidic?
Highly flavoured?
Fatty/oily?
Hot(chili heat)?

Answer 11

Sweet:
Wine seems more drying and bitter,more acidic, less sweet and fruity.

Umami:
More drying and bitter, more acidic, less sweet and fruity.

Salty:
Less drying and bitter, less acidic, more fruity, more body.

Acidic:
Less drying and bitter, less acidic, more sweet and fruity

Highly flavoured:
Can overwhelm wine flavours

Fatty/Oily:
Less acidic

Hot:
Wine’s heat increases, alcohol is more noticeable