Flavor Impacts

Question 1

What does it mean to make a wine taste harder?

Answer 1

Means it tastes more astringent and bitter, more acidic, less sweet and less fruity

Question 2

What does it mean to make a wine taste softer?

Answer 2

Means it tastes less astringent and bitter, less acidic, sweeter and more fruity

Question 3

What two components in food make a wine taste harder?

Answer 3

Sweetness and Umami

Question 4

What two components in food make a wine taste softer?

Answer 4

Salt and Acid

Question 5

Does sweetness in food increase or decrease the perception of bitterness, acidity and alcohol?

Answer 5

Sweetness in wine increases the perception of bitterness, acidity and alcohol in the wine

Question 6

Does sweetness in food increase or decrease the perception of body, sweetness and fruitiness?

Answer 6

Sweetness in wine decrease the perception of body, sweetness and fruitiness

Question 7

Does umami in food increase or decrease the perception of bitterness, acidity and alcohol?

Answer 7

Umami in food increases the perception of bitterness, acidity and alcohol in the wine

Question 8

Does umami in food increase or decrease the perception of body, sweetness and fruitiness?

Answer 8

Umami in food decreases the perception of body, sweetness and fruitiness in the wine

Question 9

What other component does umami normally need in food to help keep a wine in balance?

Answer 9

Saltiness

Question 10

Does acidity in food increase or decrease the perception of acidity in the wine?

Answer 10

Acidity in food decreases the perception of acidity in wine

Question 11

Does acidity in food increase or decrease the perception of body, sweetness and fruitiness?

Answer 11

Acidity in wine increases the perception of body, sweetness and fruitiness in wine

Question 12

Does salt in food increase or decrease the perception of body in wine?

Answer 12

Salt increases the perception of body in wine

Question 13

Does salt in food increase or decrease the perception of bitterness and acidity

Answer 13

Salt decreases the perception of bitterness and acidity

Question 14

Does bitterness in food increase or decrease the perception of bitterness in wine?

Answer 14

Bitterness in food decreases the perception of bitterness in wine

Question 15

Does chili heat in food increase or decrease the perception of bitterness, acidity and alcohol in wine?

Answer 15

Chili heat in food increases the perception of bitterness, acidity and alcohol in wine?

Question 16

Does chili heat in food increase or decrease the perception of body, richness, sweetness and fruitiness?

Answer 16

Chili heat in food decrease the perception of body, richness, sweetness and fruitiness?

Question 17

Explain the strategy for pairing high sugar dishes

Answer 17

Paired with a wine with at least as much sugar

Question 18

Explain the strategy for pairing high umami dishes

Answer 18

Paired with wines that are more fruity than tannic

Question 19

Explain the strategy for pairing high bitter dishes

Answer 19

Paired with white wines or low-tannin reds as bitterness will be enhanced

Question 20

Explain the strategy for pairing high chilli heat dishes

Answer 20

Paired with white wines or low tanning-reds. Bother with low alcohol. Also consider using fruitiness and sweetness

Question 21

Explain the strategy for pairing high acid dishes

Answer 21

Paired with high acid wines else the wine will taste flabby

Question 22

Explain the strategy for pairing high salt dishes

Answer 22

Pretty low risk so match other components

Question 23

What are the hardest wines to pair?

Answer 23

Complex, structural wines with bitterness, tannins, acidity and high alcohol

Question 24

What are the lowest risk wines to pair?

Answer 24

Simple unoaked wines with a little residual sugar