Chapters 2 & 3 - Pairing wine and food & Storage and service of wine Flashcards
The two components in food that make wines taste ‘harder’
bitter, drying, more acidic, less sweet/fruity
Sweetness - Umami
The two components in food that make wines taste ‘softer’
less bitter, less acidic, sweeter, more fruity
Salt - Acid
Generally ____ has more impact on the way ____ tastes than the other way around.
Food - Wine
The impact of food on wine is more likely to be _______.
negative
What effect does sweet food have on wine?
more drying and bitter, more acidic
less sweet and fruity
What effect does umami have on wine?
more drying and bitter, more acidic
less sweet and fruity
What effect does salty food have on wine?
Less drying and bitter, less acidic
more fruity, more body
What effect does acidic food have on wine?
Less drying and bitter, less acidic
more sweet and fruity
Highly flavored food can tend to ___________
overwhelm the wine
Fatty or oily foods can have this effect on wines.
wines will seem less acidic
When serving wine, what should you look for to ensure it is at it’s best?
Appearance - haziness could indicate a fault
No bits floating in the wine
Aroma - should not smell of wet cardboard or vinegar
What are some methods of keeping wine fresh after opening?
corking the wine and keeping it in the fridge
vacuum systems
blanket systems
What is the recommended service temperature for sweet wines?
Well chilled
6-8 C
43-46 F
What is the recommended service temperature for sparkling wines?
Well chilled
6-10 C
43-50 F
What is the recommended service temperature for light to medium bodied white and rose wines?
Chilled
7-10 C
45-50 F
What is the recommended service temperature for full bodied white wine?
Lightly Chilled
10-13 C
50-55 F
What is the recommended service temperature for light bodied red wine?
Room temperature or lightly chilled
13-18 C
55-64 F
What is the recommended service temperature for medium to full bodied red wine?
Room temperature
15-18 C
59-64 F
What is the recommended service temperature for Sauternes?
Well chilled
6-8 C
43-46 F
What is the recommended service temperature for Champagne?
Well chilled
6-10 C
43-50 F
What is the recommended service temperature for Pinot Grigio?
Chilled
7-10 C
45-50 F
What is the recommended service temperature for an oaked Chardonnay?
Lightly Chilled
10-13 C
50-55 F
What is the recommended service temperature for Beaujolais?
Room temperature or lightly chilled
13-18 C
55-64 F
What is the recommended service temperature for Shiraz?
Room temperature
15-18 C
59-64 F
Cork taint is caused by
TCA (trichloroanisole)
What effect does cork taint have on wine?
Aroma: wet cardboard
Fruit aromas and flavors are muted and less fresh
Oxidized wine may seem
deeper in color, often brown
aromas of honey, caramel, or coffee and lack freshness and fruitiness
Heat damaged wine may
lose it’s freshness, lack fruit character, and taste dull and stale
