Module 5 Flashcards
When food is sweet, wine is ___ drying/bitter, ___ acidic, ___sweet/fruity
more, more, less
When food is savory/umami, wine is ___ drying/bitter, ___ acidic, ___sweet/fruity
more, more, less
When food is salty, wine is ___ drying/bitter, ___ acidic, ___sweet/fruity
less, less, more
When food is acidic, wine is ___ drying/bitter, ___ acidic, ___sweet/fruity
less, less more
When food is highly flavored, wine is ___
wine is overwhelmed by the fruit flavors
When food is fatty/oily, wine is ___
less acidic/tart
When food is hot/spicy, wine is ___
alcohol in wine is more notable
Bitterness in wine can come from
tannin or oak
what are “the friends of wine”?
acid and salt
what are “the foes of wine”?
umami and sweetness
Dishes high in sugar should be paired with a wine that ___
has at least as much sugar, such as a sweet dessert wine
Dishes high in umami should be paired with a wine that ___
wines that are fruity with low tannin (since umami will emphasize the bitterness of tannin)
Dishes high in salt should be paired with a wine that ___
high acid, high tannin, or oaked wines (food will soften those components). for some, sweet wine (with blue cheese) also works
Dishes high in acid should be paired with a wine that ___
wine should be higher in acid than food or else wine might taste too soft and flabby.
Dishes high in bitter greens/vegetables should be paired with a wine that ___
white wines
