Food and Wine Pairing Flashcards

1
Q

What elements in wine need to be considered when pairing it with food?

A

sweetness
tannins
acidity
alcohol
weight/texture

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2
Q

What elements in food need to be considered when pairing it with wine?

A

what’s the protein
cooking method
sauces/condiments
sides
fat, if any

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3
Q

If there is one thing to remember or fall back on when food and wine pairing, it’s that you should match the ______ of the food with the _______ of the wine (or vice versa)

A

Intensity

Pair things that match in intensity such as muscadet and oysters, or seared steak and cab. You don’t want one to overpower the other.

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4
Q

Do salty foods increase or decrease the perception of acidity in wine?

A

salt decreases the perception of acidity in wine

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5
Q

How do salty foods affect tannins in wine?

A

Salty foods make wine tannins in wine seem more drying/astringent.

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6
Q

Do fatty foods reduce or increase perception of tannins in wine?

A

Fat reduces perception of tannins (and tannins make the fat seem less rich)

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7
Q

What style of wine should you be prepared to drink or recommend when pairing it with foods that are sweet?

A

off-dry, medium and sweet wines do best with foods that have sugar in them.

the wine should be at least as sweet as the food, if not a little sweeter.

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8
Q

What do foods with spicy chili heat do to a wine?

A

spicy foods make a wine seem more alcoholic

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9
Q

What style of wine should you consider when pairing foods that are spicy with chili heat?

A

off-dry
low in alcohol

(ex: German Reisling)

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10
Q

What are 3 pairing theories to remember?

A
  1. What grows together goes together (muscadet and oysters)
  2. Complementing, like with like (goat cheese and sparkling wine–both high acidity)
  3. Contrasting, opposites attract (piquant, salty Roquefort and sweet port)
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11
Q

How do fatty foods react with acidity in wine?

A

Fatty foods coat your palate and acidity helps cleanse your palate

(ex: champagne and fries)

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