Chapter 2: Wine With Food Flashcards
Effect of sweetness in food on perception of wine, and general matching rules.
INCREASES: Bitterness Astringency Acidity Warming effect of alcohol DECREASES: Body Sweetness Fruitiness
A dish high in sugar should be matched with a wine that is at least as sweet as the dish.
Effect of umami in food on perception of wine, and general matching rules.
INCREASES: Bitterness Astringency Acidity Warming effect of alcohol DECREASES: Body Sweetness Fruitiness
Choose a wine with concentrated fruit flavours to compensate for increased perception of astringency. Also add acid or salt to the dish (if this keeps with the style) to compensate for high levels of umami.
Effect of acidity in food on perception of wine, and general matching rules.
INCREASES: Body Sweetness Fruitiness DECREASES: Acidity
Best to pair high acid food with high acid wines, otherwise wine might taste too soft and flabby.
Effect of salt in food on perception of wine
INCREASES: Body DECREASES: Astringency Bitterness Acidity
Effect of bitterness in food on perception of wine
INCREASES:
Bitterness
Effect of chilli in food on perception of wine, and general matching rules.
INCREASES: Bitterness Astringency Acidity Burning effect of alcohol DECREASES: Body Richness Sweetness Fruitiness
Pair spicy (high chilli) dishes with white wines or low-tannin reds which are low in alcohol. Also consider wines more concentrated in fruitiness/sweetness to compensate for their decreased perception.
Other considerations of food on wine
Flavour intensity of food and wine (should match)
Acidic wine and fatty food (acid cuts through richness)
Sweet and salty combinations (e.g. sweet wine and blue cheese)
Describe a ‘high risk’ wine for food-pairing
High levels of bitterness and astringency from oak/grape tannin, with high levels of acidity and alcohol, and complex flavours.
Describe a ‘low risk’ wine for food-pairing
Simple, unoaked wine with little residual sugar
Why do Muscadet and Champagne traditionally work well with oysters?
Unoaked (no bitter component ruined by umami) Light flavour (doesn't overwhelm delicate taste of oyster) High acidity (seems vibrant and refreshing if oysters eaten with lemon juice)
