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Wine Connoisseur > Food And wine Pairing > Flashcards

Food And wine Pairing Flashcards

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1
Q

Flavors and aromas of Bordeaux wines

A

Berries, black currants, black cherries, cedar, plum, dark chocolate, oak

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2
Q

Flavors and aromas of Champagne and sparkling wines

A

Green apple, lemon, citrus, cherries, strawberries, toast, biscuit

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3
Q

Flavors and aromas of Chardonnay wines

A

Apple, pear, citrus, melon, pineapple, peach, butter, honey, caramel, butterscotch, mixed spice

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4
Q

Flavors and aromas of Pinot Noir wines

A

Raspberries, cherries, strawberries, cranberries, violets, roses, plum, chocolate

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5
Q

Flavors and aromas of Sauvignon Blanc wines

A

Free cut grass, green apples, gooseberries, asparagus

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6
Q

Flavors and aromas of Dessert/Sweet wines

A

Honey, orange, pineapple, apricots, dried figs, hazelnuts, raisins

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7
Q

Flavors and aromas of Alsatian wines

A

Peach, green apple, lychee, nut, cinnamon

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8
Q

Flavors and aromas of Rhône Valley wines

A

Dried fruit, black berries, black currant, plum, smoke, pepper

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9
Q

3 step approach to taste wine…

A

Stop and look
What are you smelling?
Taste

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10
Q

The success of any pairing is measured by…

A

What happens when a sip of the beverage you’re drinking interacts on your palate with the bite of food you’ve just eaten

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11
Q

Any wine and food pairing will have one of three outcomes:

A
  1. The flavor of the food is more dominant than the flavor of the wine, and the wine takes a backstage.

2.The flavor of the wine dominates the food.

3.The food makes the wine taste better, and the wine makes the food taste better

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12
Q

What are the three simple rules when pairing food and wine?

A

RULE #1: Think Regionally: If It Grows Together, It Goes Together

RULE #2: Come to Your Senses: Let Your Five Senses Guide Your Choices

RULE #3: Balance Flavors: Tickle Your Tongue in More Ways Than One

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13
Q

What are Grapevines?

A

Grapevines are woody, perennial plants that produce a crop once a year. The different climates where grapes grow affect how sweet (or tart) the resulting wine tastes

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14
Q

Sparkling wines varieties:

A

PROSECCO
CAVA
CRÉMANT
CHAMPAGNE
FRANCIACORTA

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15
Q

White wines varieties;

A

MELON
PICPOUL
VINHO VERDE
PINOT BLANC
ASSYRTIKO
COLOMBARD
ALBARIÑO
FRIULANO
VERDICCHIO
CORTESE
MUSCAT BLANC
FURMINT
RIESLING
VERDEJO
FIANO
GRECHETTO
SILVANER
PINOT GRIS
TORRONTÉS
FERNÃO PIRES
MOSCHOFILERO
CHENIN BLANC
ARINTO
GRÜNER VELTLINER
SAUVIGNON BLANC
GARGANEGA
VERMENTINO
FALANGHINA
SÉMILLON
VIURA
AIRÉN
TREBBIANO TOSCANO
SAVATIANO
GRENACHE BLANC
GEWÜRZTRAMINER
MARSANNE
ROUSSANNE
VIOGNIER
CHARDONNAY

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16
Q

Red wines varieties:

A

BRACHETTO
FRAPPATO
GAMAY
LAMBRUSCO
SCHIAVA
ZWEIGELT
CINSAULT
PINOT NOIR
NERELLO MASCALESE
CASTELÃO
CARMÉNÈRE
VALPOLICELLA BLEND
BOBAL
CARIGNAN
BLAUFRÄNKISCH
CABERNET FRANC
CONCORD
AGIORGITIKO
BAGA
BARBERA
BONARDA
DOLCETTO
GRENACHE
MENCÍA
MERLOT
MONTEPULCIANO
NEBBIOLO
NEGROAMARO
RHÔNE / GSM BLEND
SANGIOVESE
TEMPRANILLO
XINOMAVRO
AGLIANICO
ALICANTE BOUSCHET
BORDEAUX BLEND
CABERNET SAUVIGNON
MALBEC
MONASTRELL
NERO D’AVOLA
PETIT VERDOT
PETITE SIRAH
PINOTAGE
SAGRANTINO
SYRAH
TANNAT
TOURIGA NACIONAL
ZINFANDEL

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17
Q

Dessert wines varieties:

A

SHERRY
SAUTERNAIS
ICE WINE
MADEIRA
MARSALA
MOSCATEL DE SETÚBAL
VIN SANTO
MUSCAT OF ALEXANDRIA
PORT

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18
Q

What is residual sugar?

A

Residual sugar is the unfermented grape sugars left over in the wine after fermentation has completed

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19
Q

What is Tannin?

A

Tannins are naturally occurring polyphenols found in plants, seeds, bark, wood, leaves, and fruit skins.

It’s found in many plants and foods, notably green tea, super dark chocolate, walnut skins, and hachiya persimmons.

In wine, tannins are found in the grape skins and seeds and they’re also found in wooden barrels.

Tannins are beneficial because they help stabilize wine and buffer it against oxidation

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20
Q

Low astringency wines:

A

Low astringency wines. If you do detect tannin, it’s likely from grape stems or oak.

		CINSAULT
		FRAPPATO
		PINOT NOIR
		SCHIAVA
		VALPOLICELLA BLEND
		ZWEIGELT
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21
Q

Medium astringency wines:

A

Medium astringency wines with mild to moderate bitterness.

		BOBAL
		CARIGNAN
		CARMÉNÈRE
		CONCORD
		GRENACHE
		LAMBRUSCO
		MALBEC
		NERELLO MASCALESE
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22
Q

Medium/High astringency wines:

A

Astringent wines with a rough sensation on your tongue and varying levels of bitterness.

		AGIORGITIKO
		ALICANTE BOUSCHET
		BLAUFRÄNKISCH
		BONARDA
		CABERNET SAUVIGNON
		CASTELÃO
		MENCÍA
		MERLOT
		MONTEPULCIANO
		NEGROAMARO
		NERO D’AVOLA
		PINOTAGE
		RHÔNE / GSM BLEND
		SANGIOVESE
		SYRAH
		TEMPRANILLO
		ZINFANDEL
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23
Q

High astringency wines:

A

Very astringent wines with a gripping sensation at the front of the mouth. Wines will have moderate to high bitterness.

		AGLIANICO
		BAGA
		BORDEAUX BLEND
		MONASTRELL
		NEBBIOLO
		PETIT VERDOT
		PETITE SIRAH
		PORT
		SAGRANTINO
		TANNAT
		TOURIGA NACIONAL
		XINOMAVRO
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24
Q

What makes a great food and wine pairing?

A

Balance between the taste of a wine and the ingredients in the dish.

Even though the science of flavor pairing is quite complex, anyone can learn the fundamentals.

The very first thing to do is to start thinking about wine as an ingredient

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25
Q

What are the pairing methodologies?

A

Congruent pairing and contrasting pairing

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26
Q

Buttered popcorn

A

Oaked Chardonnay

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27
Q

BBQ pork

A

Zinfandel

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28
Q

Cucumber salad

A

Sauvignon Blanc

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29
Q

Turkey and cranberry sauce

A

Pinot noir

30
Q

The wine should be _________ acidic than the wine

A

More

31
Q

True or False:

The wine should be sweeter than the food

A

True

32
Q

The wine should have _________ intensity than the food

A

Same

33
Q

True or false:

Bitter food tend not to pair well with bitter wines

A

True

34
Q

Fats and oils (balance/counterbalance) high tannin wines

A

Counterbalance

35
Q

True or false:

Tannin in wine goes well with fish oils

A

False (it clashes)

36
Q

True or false:

Wine with sweetness counteracts spicy foods

A

True

37
Q

White, sparkling and rosé wines create ________ pairings

A

Contrasting

38
Q

Red wines create _________ pairings

A

Congruent

39
Q

Harmonious and discordant matches:

A
40
Q

Salty, crumbly cheeses…(feta, cotija, fresco)

A

Good pairing:

Sparkling
Rosé
Light bodied white wine

Average:

Full body white wines
Aromatic white wines
Light body red wines

Bad:

Medium body red wines
Full body red wines
Dessert wines

41
Q

Pungent blue cheeses…(Gorgonzola, Blue, Roquefort, Stilton)

A

Good:

Aromatic white wines
Dessert wines

Average:

Sparkling
Rosé
Full body red wines

Bad:

Light body white wines
Full body white wines
Light body red wines
Medium red wines

42
Q

Sour cream, sour cheese, ricotta, havarti, chèvre, cottage cheese…

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		

                AVERAGE PAIRING:

		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Full-Bodied Red Wine
43
Q

Delicate, Buttery Cheese, Brie, Camembert, Époisses, Burrata, Delice de Bourgogne

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Dessert Wine


		AVERAGE PAIRING:

		Rosé Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
44
Q

Nutty, Hard Cheese, Gruyere, Comte, Provolone, Edam, Emmental, Mozzarella, Scamorza

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		

                AVERAGE PAIRING:

		Rosé Wine
		Full-Bodied Red Wine
		Dessert Wine
45
Q

Fruity, Umami Cheese, Cheddar, Gouda, Smoked Gouda, Colby, Ossau-Iraty, Muenster

A

GREAT PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Dessert wine
46
Q

Dry, Salty, Umami Cheese, Parmesan, Grana Padano, Pecorino, Asiago, Aged Manchego

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Med.-Bodied Red Wine
		

                AVERAGE PAIRING:

		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Full-Bodied Red Wine
		

                BAD PAIRING:

		Dessert wines
47
Q

Mollusk, Clam, Oyster, Scallop

A

GREAT PAIRING:

		Sparkling Wine


		AVERAGE PAIRING:

		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine


		BAD PAIRING:

		Rosé Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
48
Q

Fin Fish, Halibut, Cod, Salmon, Bass, Trout

A

GREAT PAIRING:

		Light-Bodied White Wine
		

                AVERAGE PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine
		

                BAD PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
49
Q

Shellfish, Lobster, Crab, Shrimp

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine


		AVERAGE PAIRING:

		Rosé Wine
		Light-Bodied Red Wine
		
                 
                BAD PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
50
Q

White Meat, Chicken, Pork Chop, Tofu, Seitan

A

GREAT PAIRING:

		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		

                AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied Red Wine
		Dessert Wine
51
Q

Red Meat, Beef, Lamb, Venison

A

GREAT PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		

                AVERAGE PAIRING:
		Light-Bodied Red Wine


		BAD PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Dessert Wine
52
Q

Cured Meat, Salumi, Bacon, Charcuterie, Ham

A

GREAT PAIRING:

		Sparkling Wine
		Aromatic White Wine
		Rosé Wine
		

                AVERAGE PAIRING:

		Light-Bodied White Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Full-Bodied White Wine
53
Q

Strong Marinades, Barbecue, Teriyaki, Vinegar Marinades

A

GREAT PAIRING:

		Aromatic White Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Rosé Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Light-Bodied White Wine
		Full-Bodied White Wine
                 Light body red wine
54
Q

Cruciferous Vegetable, Cabbage, Broccoli, Cauliflower, Brussels Sprout, Arugula

A

AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Aromatic White Wine
		Rosé Wine
		Light-Bodied Red Wine


		BAD PAIRING:

		Full-Bodied White Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
55
Q

Green Vegetables, Green Bean, Pea, Kale, Lettuce, Avocado, Endive, Green Bell Pepper

A

GREAT PAIRING:

		Light-Bodied White Wine
		Aromatic White Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine


		BAD PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
56
Q

Harvest Vegetables, Yam, Carrot, Squash, Turnip, Pumpkin

A

GREAT PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Aromatic White Wine
		Rosé Wine


		AVERAGE PAIRING:

		Full-Bodied White Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Full-Bodied Red Wine
57
Q

Allium, Onion, Garlic, Shallot, Scallion

A

GREAT PAIRING:

		Light-Bodied White Wine
		Full-Bodied White Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Aromatic White Wine
		Rosé Wine
		Full-Bodied Red Wine


		BAD PAIRING:

		Dessert Wine
58
Q

Nightshade, Capsicum, Tomato, Eggplant, pepper

A

GREAT PAIRING:

		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Light-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Full-Bodied Red Wine


		BAD PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Aromatic White Wine
		Dessert Wine
59
Q

Bean / Legume
Pinto Bean, Black Bean, Navy Bean, Lentil

A

GREAT PAIRING:

		Med.-Bodied Red Wine
		Full-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine


		BAD PAIRING:

		Full-Bodied White Wine
		Aromatic White Wine
		Dessert Wine
60
Q

Funghi, Crimini, Porcini, Shitake, Miatake, Chanterelle, Oyster

A

GREAT PAIRING:

		Full-Bodied White Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Rosé Wine
		Full-Bodied Red Wine


		BAD PAIRING:

		Light-Bodied White Wine
		Aromatic White Wine
		Dessert Wine
61
Q

Aromatic Green Herb
Mint, Basil, Cilantro, Shiso, Chervil

A

GREAT PAIRING:

		Light-Bodied White Wine
		Aromatic White Wine
		Rosé Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Full-Bodied White Wine
62
Q

Dry Herb
Oregano, Thyme, Dill, Marjoram, parsley

A

GREAT PAIRING:

		Light-Bodied White Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Full-Bodied Red Wine


		BAD PAIRING:

		Aromatic White Wine
		Dessert Wine
63
Q

Resinous Herb
Rosemary, Sage, Fir, Lavender, Bay Leaf

A

AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Med.-Bodied Red Wine
		Full-Bodied Red Wine


		BAD PAIRING:

		Full-Bodied White Wine
		Aromatic White Wine
		Dessert Wine
64
Q

Exotic Spice
Anise, Cardamom, Asian 5-Spice, Ginger

A

GREAT PAIRING:

		Aromatic White Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Light-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Light-Bodied White Wine
		Full-Bodied White Wine
		Rosé Wine
		Full-Bodied Red Wine
65
Q

Baking Spice
Cinnamon, Allspice, Vanilla, Clove, Fenugreek, Nutmeg

A

GREAT PAIRING:

		Aromatic White Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine


		BAD PAIRING:

		Light-Bodied White Wine
66
Q

Umami Spice
Coriander, Cumin, Caraway, Turmeric

A

GREAT PAIRING:

		Aromatic White Wine
		Med.-Bodied Red Wine


		AVERAGE PAIRING:

		Light-Bodied White Wine
		Full-Bodied White Wine
		Rosé Wine
		Light-Bodied Red Wine


		BAD PAIRING:

		Sparkling Wine
		Full-Bodied Red Wine
		Dessert Wine
67
Q

Red Pepper
Cayenne, Aleppo, Paprika, Ancho, Chipotle

A

GREAT PAIRING:

		Aromatic White Wine


		AVERAGE PAIRING:

		Light-Bodied White Wine
		Rosé Wine
		Med.-Bodied Red Wine


		BAD PAIRING:

		Sparkling Wine
		Full-Bodied White Wine
		Light-Bodied Red Wine
		Full-Bodied Red Wine
		Dessert Wine
68
Q

Dry whites and red wines are good for cooking…

A

Perfect for using with beef stews, cream soups, white wine butter sauces, mussels, clams, and deglazes.

69
Q

True or false;

The best wine to use in your dish will often be one that best pairs with your meal

A

True

70
Q

Nutty, Oxidized Wines are good to cook…

A

Perfect for use in gravies, on chicken and pork, rich fish like halibut and shrimp, and soups.

Oxidation in wine adds many complex and robust flavors of nuts, baked fruit, as well as subtle browned sugar-like notes. Many oxidized wines are also fortified, which creates very concentrated reduction sauces.

While traditionally oxidized wines are used in classic European dishes, they also do well with rich Asian and Indian flavors.

Examples: Sherry, Madeira, Marsala, Orange Wine, Vin Jaune

71
Q

Rich, Sweet Dessert Wines are good to cook…

A

Perfect for syrups on desserts with nuts, caramel, and vanilla ice cream.

Sweet red and white wines make delicious wine reduction sauces. When choosing a wine, remember to match the intensity of the dish.

For example, a rich, chocolaty dessert is better matched with a sauce made from a rich and bold wine like Ruby Port.

Examples: Sauternes, Port, Ice Wine, Sweet Riesling, Muscat Beaumes de Venise, Vin Santo, Gewürztraminer, P.X. (Pedro Ximénez)

Wine Connoisseur (37 decks)

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