L1 food matching questions Flashcards
Salt can make most wine taste…
More fruity, and less tannic/bitter.
Acidity in food can make a wine taste…
More fruity, and less acidic.
Bitterness in food (eg, olives. some green vegetables) can make a bitter (high tannin) red wine taste….
Even more bitter.
Chilly heat can exaggerate what in a wine?
The alcohol, creating a burning sensation at the back of the throat.
Umami (eg, oily fish, marmite) can make a red wine taste…
Much drier, with an unpleasant metalic taste. Not good.
However, if sufficient the level of salt can counter the affect of the umami - for example, Parmesan cheese.
A sweet dish with a dry wine will taste…
overly acidic, lacking fruit character (lack of balance).
Serve sweet food with sweet wine.
What is needed to counter the effect of high fat/oil content in food?
High acidity. This can help cut through/ unzip the fat and allow the wine to also be tasted.
