lesson 10

Question 1

wine and food pairing is very ____ but still had some general ____

Answer 1

subjective, rules

Question 2

taste buds adapt to

Answer 2

levels of structural components when eating something which influences perception of taste of next bite/sip

Question 3

some flavors ____

Answer 3

linger and coming withe new ones

Question 4

what parts of food influence/interact with wine

Answer 4

tecture, temperature adn mouth-coating effect

Question 5

what is key always!

Answer 5

balance

Question 6

what are the main structural components of taste of food?

Answer 6

acidity, sweetness, salt, umami, bitterness

Question 7

what is the difference between taste and flavor

Answer 7

take only refers to these five components, flavor includes aromatics of food

Question 8

what does salt in food increase in wine

Answer 8

perception of body and fruit

Question 9

what does salt in food decrease in wine

Answer 9

perception of acidity and bitterness

Question 10

conclusions about salt in food

Answer 10

salt is friend in food and wine pairing

Question 11

what does sweetness in food increase in wine

Answer 11

perception of bitterness, acidity, and burning effect of alcohol

Question 12

what does sweetness in food decrease in wine?

Answer 12

perception of body, sweetness, and fruitiness in wine

Question 13

what are the conclusions about wine in food

Answer 13

with a sweet dish always go for a sweet wine

Question 14

what does acidity in food increase in wine

Answer 14

perception of body, sweetness and fruitiness

Question 15

what does acidity in food decrease in wine

Answer 15

perception of acidity

Question 16

what does umami in food increase in wine

Answer 16

perception of bitterness, astringency, acidity and alcohol burn

Question 16

what does bitterness in food increase in wine

Answer 16

increases perception of bitterness in wine BUT VERY SUBJECTIVE

Question 17

what does umami in food decrease in wine

Answer 17

perception of body sweetness and fruit

Question 17

conclusions about acidity in food

Answer 17

improves soft components of wine BUT wine should be at least as acidic as the food so it doesn’t taste flat

Question 18

conclusions about bitterness in food

Answer 18

avoid high tannin reds

Question 18

local wine with ______ because

Answer 18

local wine because they might have evolved together

Question 18

conclusions about umami in food

Answer 18

tricky, usually already balanced by salt – don’t overdo it with tannins and flavor fruit-forward wines

Question 19

flavor intensity of wine and food should be ________

Answer 19

balanced

Question 19

try to ________ flavors on top of taste

Answer 19

match/combine