Food Pairing with Wine Flashcards
1
Q
What effect do sweet and umami food have on wine
A
- more drying, bitter and astringent
- less fruity, less sweet
2
Q
How do salty and acidic foods affect wine taste
A
- wine seems less drying bitter and astringent
- wine seems more fruity and sweet
3
Q
What are some umami foods
A
- soft, ripe cheeses
- asparagus
- eggs
- mushrooms
4
Q
How does one pair sweet foods
A
with sweeter wines
5
Q
bitterness in wine comes from
A
- tannins extracted from grapes (skin, seeds, stems)
- oak
6
Q
Low tannin and light body red wines or white wines with oak and skin contact are not good with
A
umami rich foods as the wine becomes bitter and unbalances
7
Q
Sweetness in food
A
- increases perception of bitterness, astringency, and acidity
- decreases perception of body, sweetness, and fruitiness in wine
8
Q
Umami in food
A
- increases perception of bitterness, astringency, and acidity and increases the warming effect of alcohol
- decreases perception of body, sweetness, and fruitiness in wine
9
Q
Acidity in food
A
- decreases perception of acidity in wine
- increases perception of body, sweetness, and fruitiness in wine
10
Q
Tim Hanni MW ‘s work
A
helped form the primary taste interactions and approach to beverage selection that prioritizes guest preferences
11
Q
Salt in food
A
- increases perception of body in wine
- decreases perception of bitterness, astringency, and acidity in wine
12
Q
Bitterness in food
A
increases bitterness in wine
13
Q
Chili heat in food
A
- decreases perception of body, richness, sweetness, and fruitiness in wine
14
Q
The effects of chili heat in food are increased by
A
wines with higher alcohol levels
15
Q
Flavor intensity of food and wine should
A
match
