Food and Beverage Pairing Flashcards
Wine Structural Elements
Sweetness Tannin Acidity Alcohol Texture
What are the four guiding principles of wine pairing?
Evaluate the wine
Evaluate the dish
Match the intensity
Understand important interactions
What factors to consider when evaluating a wine?
Structure elements
Flavor elements
Taste elements
Wine Structural Elements
Sweetness Tannin Acidity Alcohol Texture
Wine Flavor Elements
Fruit and fruit condition Non-fruit Earthiness Oak influence and flavors Service Temperature
What factors to consider when evaluating a dish?
Main Ingredients Cooking Method Sauces Condiments Sides Textures
This food ingredient helps reduce our palate’s perception of acidity and make tannins in a wine feel more astringent
Salt
This food ingredient helps reduce our palate’s perception of tannins in wine.
Fat
Sweet sauces will make dry wines seem
even drier or even austere
Spicy foods heightens our perception of alcohol in beverages but can be mitigated by this
Sweetness
What _____ together, goes together
grows
Synergistic pairing structure, flavor, texture or intensity of food to wine.
Complementing
Pairing opposing elements of structure, flavor, or texture of food to wine.
Contrasting
Classic Pairing - Foie gras
Sauternes - Rich, unctuous wine with creamy, rich, salty fat.
Classic Pairing - Fresh goat cheese
Sauvignon Blanc - High-acid cheese meets high-acid wine
