Food Pairing with Wine Flashcards
What effect do sweet and umami food have on wine
- more drying, bitter and astringent
- less fruity, less sweet
How do salty and acidic foods affect wine taste
- wine seems less drying bitter and astringent
- wine seems more fruity and sweet
What are some umami foods
- soft, ripe cheeses
- asparagus
- eggs
- mushrooms
How does one pair sweet foods
with sweeter wines
bitterness in wine comes from
- tannins extracted from grapes (skin, seeds, stems)
- oak
Low tannin and light body red wines or white wines with oak and skin contact are not good with
umami rich foods as the wine becomes bitter and unbalances
Sweetness in food
- increases perception of bitterness, astringency, and acidity
- decreases perception of body, sweetness, and fruitiness in wine
Umami in food
- increases perception of bitterness, astringency, and acidity and increases the warming effect of alcohol
- decreases perception of body, sweetness, and fruitiness in wine
Acidity in food
- decreases perception of acidity in wine
- increases perception of body, sweetness, and fruitiness in wine
Tim Hanni MW ‘s work
helped form the primary taste interactions and approach to beverage selection that prioritizes guest preferences
Salt in food
- increases perception of body in wine
- decreases perception of bitterness, astringency, and acidity in wine
Bitterness in food
increases bitterness in wine
Chili heat in food
- decreases perception of body, richness, sweetness, and fruitiness in wine
The effects of chili heat in food are increased by
wines with higher alcohol levels
Flavor intensity of food and wine should
match
Many people like acidic wines with
fatty or oily foods to ‘cut through’ the richness of the food
Sweet wine and blue cheese is a
good pairing for many people
Umami foods are best paired with
more fruity wines since umami increases the dry & bitter tastes and decreases the sweetness or fruitiness
Bitter foods pair well with
white wines or low-tannin red wines
High acid foods should be paired with
High acid wines
Simple, unoaked wines pair well with
everything, but are less interesting
Oysters (umami, delicate flavor) pair well with
Muscadet and Champagne (unoaked, light flavor, high acid)
Oysters (umami, delicate flavor) may also pair well with
Rias Baixas (NW Spain) Albarino and Hunter Valley (New South Whales, Australia) Semillion
Successful pairings include: goat cheese
Sancerre (Loire Valley, sauvignon blanc)
Successful pairings include: oysters
muscadet or champagne
Successful pairings include: Stilton Cheese
Port (Portugal)
Successful pairings include: Olives
Manzanilla (Spanish, pale, very dry sherry)
Successful pairings include: Local food
local wine
Successful pairings include: Fatty/oily food
Higher acid wine
