Food (LO 5, Range 3)

Question 1

What 2 effects can food cause in the mouth that may alter the consumer’s perception of a wine’s taste and character?

Answer 1

Taste buds adapt to certain food qualities, which in turn alters the perception of certain wine qualities
Certain foods can coat the mouth, impairing taste

Question 2

Which has a greater effect on the perceptions of taste and character of the other, food on wine, or wine on food?

Answer 2

Food has a greater effect on the perceptions of a wine’s taste and character than wine has on food

Question 3

Some people say to pair “white wine with fish, red wine with red meat” - But what is the most important consideration when making these pairing choices?

Answer 3

All of the components in the dish (eg, sauces, seasonings, cooking style)

Question 4

What is the formula for the perfect pairing? Why?

Answer 4

There is none.

Because people vary in their sensitivities and preferences

Question 5

What is the recommendation for pairing wine with a Sweet dish?

Answer 5

Select a wine with a higher level of sweetness than the food

Question 6

What is the recommendation for pairing wine with an Umami dish, or offsetting the umami of the dish?

Answer 6

Choose a wine with concentrated fruit, or add acid and salt to the umami dish to offset the umami effects.

Question 7

What is a style of wine that might withstand the bitterness-increasing effects of umami, and what is a style that likely would not?

Answer 7

A balanced, high tannin red might have enough of the structural components necessary to taste balanced even with the effects of umami, but a low tannin red or a white with tannins from oak or skin contact might taste surprisingly bitter and unbalanced

Question 8

What is the recommendation for pairing wine with a Bitter dish? What are two kinds of wine that are generally safe choices?

Answer 8

Do not pair the dish with a bitter wine unless the consumer likes bitterness. White wines and low-tannin reds are generally good pairings.

Question 9

What is the recommendation for pairing wine with a dish with Chili Heat? What are 2 kinds of wine that are generally safe choices and 2 components that will also help offset the effects of Chili Heat on the wine?

Answer 9

Pair with a low alcohol wine unless the consumer likes the exponential effects of chili and alcohol heat together.
White wines and low-tannin reds are generally good pairings. High sweetness and fruitiness in the wine will help offset the effects of chili heat.

Question 10

What is the recommendation for pairing wine with an Acidic dish?

Answer 10

Choose a wine with higher acidity than the food

Question 11

What is the easiest type of dish to pair with wine?

Answer 11

Salty

Question 12

Which 2 types of dishes are considered “Low Risk” for pairing with wine?

Answer 12

Salty and Acidic

Question 13

Which 4 types of dishes are considered “High Risk” for pairing with wine?

Answer 13

Sweet, Umami, Bitter, and dishes with Chili Heat

Question 14

What are 5 components that would make a wine “High Risk” for pairing with food?

Answer 14

Wines that are complex and have high bitterness, astringency, acidity, and alcohol.

Question 15

What is the most important factor in whether a wine and a food will pair well?

Answer 15

That the structural components of each pairs well

Question 16

What combination of wine and food can result in an unpleasant metallic taste?

Answer 16

Red wine with Oily fish

Question 17

Why is local food with local wine sometimes a good rule for pairing?
Why might this not always make sense?
When is this not an option?

Answer 17

Because local cultures have evolved their wine and food styles around each other for ages.
Some places produces a wide variety of styles (sweet, dry, sparkling, light, complex, etc.).
This guideline is not an option for cuisines from places that do not produce wine.