Module 1 - Tasting Technique, Food and Wine Pairing and Social Responsibility Flashcards
Tasting Technique, Food and Wine Pairing and Social Responsibility
What components in food make wine taste harder?
Sweetness and umami
How are wines that taste slightly sweet described?
Off-dry
What are three important factors to consider when recommending a wine?
Cost, food, and guest’s preference.
What do you call the combination of alcohol, tannins, sugars, and flavor compounds in wine?
Body
If a wine looks fine but has a musty aroma, what is the fault?
The wine is affected by cork taint.
What is the most common fault detected on the nose?
Cork taint
A long finish could be an indicator of what?
High quality wine.
What is the least important factor in determining what wine to recommend to a guest?
If it’s your fav.
Which palate component makes wine taste vibrant and refreshing?
Acidity
Eating food is a good idea while consuming alcohol because…
Alcohol will enter the system slower.
What is the best serving temp for Barolo?
Room temp 59-64f
If you pair a high alcohol wine with food that has chili heat, how will the wine seem?
More bitter
If you pair a high tannin wine with a salty food, the wine will seem…
Softer, smoother, and less tannic.
What is the best serving temp for Beaujolais?
Lightly Chilled 55f
What will umami in food do to the perception of wine?
It will emphasize the bitterness and tannins in the wine.
When pairing a wine with a dish that has sweetness, a general rule is to choose a wine with…
More sweetness
Acid in food can do what to your perception of acidity in wine?
Decrease it.
What is the best temp to serve Valpolicella?
Lightly Chilled 55f
What is the best serving temp for Meursault?
Lightly chilled 50-55f
If you pair a high tannin wine with a salty food, the wine would seem…?
Softer, smoother, and less tannic.
Which aromas and flavors might indicate oak aging?
Vanilla and toast
A possible indication of quality in the finish of the wine is…
A long complex finish.
What is the ideal temp to serve a bottle of Cava
Well chilled - 43-50f
What components in food make wine taste softer?
Acidity and salt
A sweet wine that is too low in acid can taste…
Oversweet and cloying
If you have a dry wine with dessert, how will the wine taste?
It will seem tart and over acidic.
What is the best serving temp for a sweet Muscat?
Well Shilled - 43-45f
What wine would decrease the bitter taste of a dish high in bitterness?
Beaujolais Nouveau
Where on the tongue does one taste acidity?
On the sides
