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Wine Crew > Chapters 2-3 Wine with Food & Storage and Service of Wine > Flashcards

Chapters 2-3 Wine with Food & Storage and Service of Wine Flashcards

1
Q

What 3 things should a food and wine pairing take into account?

A
  1. Preferences of the individual
  2. Sensitivities of the individual
  3. Interactions between the food and the wine
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2
Q

Does food have more impact on the taste of wine or wine have more impact on the taste of food?

A

Generally food will have more impact on the taste of a wine.

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3
Q

What are the 2 components in food that tend to make food taste ‘harder’?

A

Sweetness

Umami

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4
Q

What are the 2 components in food that tend to make wine taste ‘softer’?

A

Salt

Acid

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5
Q

Sweetness in food impacts the taste of wine in what ways?

A

Increases the perception of bitterness, astringency, acidity and the warming effects of alcohol.
Decreases the perception of body, sweetness and fruitiness.

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6
Q

Umami in food effects the taste of wine in what ways?

A

Increases the perception of bitterness, astringency, acidity and the warming effects of alcohol.
Decreases the perception of body, sweetness and fruitiness.

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7
Q

What 2 components in food have the following effects on the taste of wine?

Increases the perception of bitterness, astringency, acidity and the warming effects of alcohol.
Decreases the perception of body, sweetness and fruitiness.

A

Sweetness

Umami

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8
Q

Which of these umami high foods will have a less negative effect on the taste of wine and why?
Asparagus, Mushrooms
Eggs, Ripe soft cheese
Smoked seafood

A

Smoked seafood.
Foods that are high in umami and also high in salt tend not to have as much of an adverse effect on wine.
Other examples of high umami, high salt, foods are: parmesan, smoked meats

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9
Q

Which wines are most impacted by umami in food?

A

High tannin red wines, (although if a balanced wine the perceived change in bitterness may not appear to be excessive)
Low tannin red wines and white wines made with oak or skin contact become bitter and unbalanced

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10
Q

Acidity in food effects the taste of wine in what ways?

A

Increases the perception of body, sweetness and fruitiness in the wine.
Decreases the perception of acidity in wine

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11
Q

What impact will high acidity food have on a low acidity wine?

A

It may make the wine seem flat, flabby and lacking focus

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12
Q

Where does bitterness in wine come from?

A

Tannins, extracted from grapes or oak

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13
Q

Salt in food effects the taste of wine in what ways?

A

Increases the perception of body in wine

Decreases the perception of astringency, bitterness and acidity.

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14
Q

Bitterness in food effects the taste of wine in what ways?

A

Increases the perception of bitterness in wine

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15
Q

Which component in food has the following effect on wine?

Increases the perception of body in wine
Decreases the perception of astringency, bitterness and acidity.

A

Salt

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16
Q

Which component in food has the following effect on wine?

Increases the perception of body, sweetness and fruitiness in the wine.
Decreases the perception of acidity in wine

A

Acidity

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17
Q

Chilli heat in food effects the taste of wine in what ways?

A

Increases the perception of bitterness, astringency and acidity in wine
Increases the perception of alcohol in wine
Decreases the perception of body, richness, sweetness and fruitiness

18
Q

Which component in food has the following effect on wine?

Increases the perception of bitterness, astringency and acidity in wine
Increases the perception of alcohol in wine
Decreases the perception of body, richness, sweetness and fruitiness

A

Chilli heat

19
Q

What are considered to be high risk foods when considering wine-food matching?

A 
Foods containing:
High amounts of sugar
High levels of umami (may be balanced with the addition of salt if appropriate)
Bitterness
Chilli heat
20
Q

What types of wine are best paired with foods high in chilli heat?

A

White wines or low tannin reds low in alcohol.

Wines with higher levels of fruitiness or sweetness

21
Q

What are considered to be low risk foods when considering wine-food matching?

A

Foods containing:
Salt
Acidity

22
Q

What components within a wine can make it high risk with regards to food-wine pairing?

A

High levels of bitterness and astringency from oak and grape tannins
High levels of acidity
High levels of alcohol
Complex flavours

23
Q

What wine could be successfully paired with oysters and why?

A

Muscadet or Champagne because they are unoaked (and therefore have no bitter component to be spoiled by the umami), relatively light in flavour (will not overwhelm the delicate taste of the oyster) and high in acidity (will still seem vibrant if oysters are eaten with lemon juice)

24
Q

What effect does a wine high in acidity have on fatty/oily food?

A

This combination can provide a pleasant sensation of the acidic wine cutting through the richness of the food and cleansing the palate.

25
Q

Can sweet wine be paired with salty food?

A

Yes, a combination many people enjoy

Sweet wine and blue cheese

26
Q

Does intensely flavoured food require an intensley flavoured wine?

A

It is desirable for the food and wine flavour intensity to be matched
Sometimes however an intensely flavoured food (curry) can be successfully paired with a light flavoured wine (non-aromatic, unoaked white)

27
Q

How do tannins in red wine interact with meat dishes?

A

Tannins in red wine bind to meat proteins, thus softening the impact of the wine

28
Q

What wine is best paired with oily fish?

A

White wine

A metallic taste is produced by compounds found in red wine when paired with oil fish

29
Q

List 4 classic wine-food pairings

A

Goats cheese and Sancerre
Oysters and champagne
Stilton and Port
Olives and Manzanilla

30
Q

What are 4 general points to be observed when storing wine?

A
  1. Store wine at a cool and constant temperature (between 10 and 15°C)
  2. Store wine sealed with a cork on it side
  3. Keep wines away from strong light
  4. Keep wine away from vibrations
31
Q

What happens to a wine if the cork dries out?

A

If the cork dries out, it can let in air and the air will oxidise the wine

32
Q

What happens to wine stored in strong light?

A

The light will heat the wine and it will become stale and old.
Artificial light can cause unpleasant flavours to develop in some wines

33
Q

What is the correct service temperature for medium/full bodied oaked white wines?

A

Lightly chilled

10-13°C

34
Q

What is the correct service temperature for light/medium bodied white wines?

A

Chilled

7-10°C

35
Q

What is the correct service temperature for sweet wines?

A

Well chilled

6-8°C

36
Q

What is the correct service temperature for sparkling wines?

A

Well chilled

6-10°C

37
Q

What is the correct service temperature for light bodied red wines?

A

Lightly chilled

13°C

38
Q

What is the correct service temperature for medium/full bodies red wines?

A

Room temperature

15-18°C

39
Q

What is the correct service temperature for Cava?

A

Well chilled

6-10°C

40
Q

What is the correct service temperature for Fino Sherry?

A

Chilled

7-10°C

41
Q

What is the correct service temperature for Valpolicella?

A

Lightly chilled

13°C

42
Q

What are 2 ways of preserving the wine after opening?

A

Vacuum system

Blanket system

Wine Crew (14 decks)

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