Food and Wine Pairing Flashcards
Relevant or Not Relevant?
You should match the color of the entrée with the color of the wine (i.e. white wine with fish or red wine with beef)
Not Relevant
Can Pinot Noir be a good combination with Tuna?
Yes
Can Chardonnay be a good combination with Veal?
Yes
Relevant or Not Relevant?
First determine the weights of the wine and food, and ensure that they are as similar as possible
Relevant
Relevant or Not Relevant?
It is important that the food and wine both come from the same country
Not relevant
T/F
When matching food and wine, it is the fruit character and winemaking style that ate important, not the country of origin
True
Relevant or Not Relevant?
Always avoid “deadly” ingredients (vinegar, asparagus, watercress, quiche, spinach, artichokes, eggs, etc)
Not relevant
What’s more important pairing: the ingredients or how the ingredients are used?
How the ingredients are used
Relevant or Not Relevant?
Identify the primary flavors of the wine and food, and then blend them together on the basis of complimentary and contrasting textures and flavors
Relevant
The first step to improving a wine and food paring to, as closely as possible, match the _____ of the food with the _____ of the wine
Weight, weight
By making sure that both the food and the wine are _____ against each other, you can prevent either from _____ the other
Balanced, overpowering
How can you change the weight a food?
Adding ingredients
Which is “heavier”?
- Salad with Blue Cheese
- Salad with Vinaigrette
Salad with blue cheese
Which is “heavier”?
Fried Fish with Tartar Sauce or Broiled Fish
Fried Fish with Tartar Sauce
Is it possible to change the weight of a wine?
Yes, in the vineyard and winery
Increase or Decrease Weight of Wine:
Higher Residual Sugar
Increase
Increase or Decrease Weight of Wine:
Barrel Fermentation
Increase
Increase or Decrease Weight of Wine:
Sur Lie Aging
Increase
Increase or Decrease Weight of Wine:
Riper, more intense fruit character
Increase
Increase or Decrease Weight of Wine:
Barrel Aging
Increase
Increase or Decrease Weight of Wine:
Increased Skin Contact during fermentation
Increase
After the weights have been established, look at the primary ____ and _____ in both the wine and food
Flavors, Textures
The taste of food in your mouth
Flavor
What is the dominant flavor in Chinese Garlic Chicken?
Garlic
What is the dominant flavor in Pasta with Pesto Sauce?
Pesto
Term for how the food feels in your mouth
Texture
When the wine and food have similar flavors and/ or textures, they are said to _____ each other
Compliment
When the wine and food have different flavors and/ or textures, they are said to _____
Contrast
A Cabernet Sauvignon with the flavor of mint would _____ a lamb with mint sauce
Compliment
A Chardonnay with citrus flavors would _____ a sautéed shrimp with garlic and olive oil
Contrast
