Food Pairings with wine Flashcards
When Food is Sweet:
Wine is : more drying and bitter, more acidic
less sweet and fruity
When Food is Umami (Savory):
Wine is : more drying and bitter, more acidic
less sweet and fruity
When Food is Salty:
Wine is: less drying and bitter, less acidic
more fruity, more body
When Food is Acidic:
Wine is: less drying and bitter, less acidic
more sweet and fruity
When food is highly flavored:
Wine is: overwhelmed by the food flavors
When food is fatty/oily:
Wine is: less acidic
When food is spicy:
to increase the heat from the chili, alcohol in the wine seems more noticeable
Sweet Food Pairs well with:
Dishes high in sugar should be paired with a wine that has at least as much sugar.
Umami Food pairs well with:
wines that are more fruity than tannic as the umami in the food will emphasize the bitterness of the tannins. High levels of umami in a dish can be balanced by the addition of acid or salt. However, the amount added should not alter the basic character of the dish.
Salty food pairs well with:
well with high acid, high tannin, or oaked wines as it will help to soften those components of the wines.
Acidic food pairs well with:
matched with high-acid wines, otherwise, the wines can taste too soft and flabby.
Bitter food pairs well with
Dishes high in bitterness will emphasize bitterness in wine. Consider white wines or low-tannin reds.
Spicy food pairs well with:
paired with white wines or low-tannin reds, both with low alcohol (as bitterness and alcohol burn can be highlighted for sensitive tasters). Fruitiness and sweetness can also be reduced so think about wines with higher levels of these qualities to mitigate this effect.
