Food & Wine Pairing Flashcards
What is Umami?
Aka “savory taste”. One of the five basic tastes (together with sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
What are the four basic principles of food and wine pairing?
- Evaluate the wine
- Evaluate the dish
- Match the intensity
- Understand important interactions
When pairing food and wine, what structural elements should you evaluate in the wine?
- Sweetness
- Tannin
- Acidity
- Alcohol
- Texture
When pairing food and wine, what flavor elements should you evaluate in the wine?
- Fruit and Fruit Condition
- Non-Fruit
- Earthiness
- Oak influence and flavors
- Service Temperature
When pairing food and wine, what taste elements should you evaluate in the food?
- Sweet
- Sour
- Bitter
- Salt
- Umami
What should you consider when evaluating a dish?
- Cooking Method (raw, poached, grilled, sauteed, braised, roasted/baked)
- Sauces (BBQ, curry, bearnaise, butter, pan gravy, tomato)
- Condiments (butter, ketchup, soy sauce, hot sauce, mayonnaise)
- Sides (tart and sweet cranberry sauce, earthy mushrooms, creamy mashed potatoes, french fries, vinegar-based salads or pickled vegetables)
- Textures (fat, oils, butter)
Delicate foods pair well with _______ beverages. Rich, intense foods call for _______ beverages.
- Delicate
- Rich
How does salt in food impact a wine?
Reduces palate’s perception of acidity and makes tannins feel more astringent.
How do animal fats impact a wine?
Reduce palate’s perception of tannins.
How does sugar in food impact a wine?
In food tends to work best with sweetness in the beverage and is not limited to desserts or dessert wines. Many cuisines around the world employ base sauces that contain sugar.
How do spicy foods impact a wine?
Heightens perception of alcohol. Should be paired with off-dry, slightly sweet or low alcohol beverages.
Define the idea that “what grows together goes together”.
Foods and wines that both originate from a particular region often provide great pairings (i.e. Sancerre and goat cheese - both Loire in France).
What is an example of a complementary pairing?
Herb-crusted beef tenderloin with Chianti Classico Riserva. The herbal character of the Chianti can offer a great match thanks to the similar herbal notes of beef prepared in this manner.
What is an example of pairing by contrast?
Tart beer like German hefeweizen with rich dish incorporating burrata cheese.
List 7 classic food and wine pairings.
