Food & Wine Pairing

Question 1

Sweetness in food:

Answer 1

• Hardens wine
• Increases the perception of dryness, bitterness and acidity in wines
• Decreases the perception of body, sweetness, and fruitiness in the wine

Recommendation: Wine sweeter than food

Question 2

Umami flavors in food:

Answer 2

• Hardens wine
• Increases the perception of dryness, bitterness and acidity in wines
• Decreases the perception of body, sweetness, and fruitiness in the wine

Recommendation: Fruity + low tannin

Question 3

Salt in food:

Answer 3

• Softens wine
• Increases the perception of body in the wine
• Decreases the perception of bitterness and acidity in the wine

Recommendation: High acid, high tannin or oaked wines. Or sweet and salty

Question 4

Acidity in food:

Answer 4

• Softens wine
• Increases the perception of body, sweetness, and fruitiness in the wine
• Decreases the perception of acidity in the wine

Recommendation: high acid

Question 5

Bitter flavors in food:

Answer 5

-Increases perception of bitterness in wine

Recommendation: bitter greens with white wines, coffee + chocolate with fruity, low tannin wines

Question 6

Spice in food:

Answer 6

-Increases the perception of bitterness, acidity, and alcohol burn in the wine.
Decreases the perception of body, richness, sweetness, and fruitiness in the wine.

Recommendation: fruity white, low tannin fruity red, low abv sweet

Question 7

Highly flavored food:

Answer 7

Can overwhelm delicate flavors of wine.

Recommendation: Full bodied red

Question 8

Fatty/Oily in food:

Answer 8

Make a wine seem less acidic.

Recommendation: High acid white