Pairing wine and food Flashcards
True or False? Everyone has the same reaction & sensistivities to flavor and aroma components?
False
True or False? Wine has more of an impact on the way a food tastes than food has on the way a wine tastes?
False
What are the two components in food that tend to make wines less drying & bitter, less acidic, sweeter & more fruity? Select all that apply.
a. sweetness
b. acidity
c. saltiness
d. umami
e. fattiness
f. chilli heat
acidity, saltiness
What is a good guideline for pairing sweet foods with wine?
a. select a wine with lower sweetness than the food
b. select wine with lower aciditiy than the food
c. select wine with higher sweetness than the food
d. select wine with higher acidity than the food
select wine with higher sweetness than the food
Which of these is NOT an example of a food with umami flavors?
a. aged cheese
b. dried meats
c. mushrooms
c. bell pepper
bell pepper
What effect does salt have on the tannin level in a red wine?
a. makes the tannins softer
b. makes the tannins bitter
c. makes the tannin level higher
d. makes the tannin level lower
makes the tannins softer
What are the two components in food that tend to make wines tast more drying and better, less sweet and less fruity? Select all that apply.
a. sweetness
b. acidity
c. saltiness
d. umami
e. fattiness
f. chilli heat
sweetness, umami
What effect does fatty/oily food have on a wine?
a. makes is seem more tannic
b. makes is seem nore drying
c. makes it seem less acidic
d. make it seem more fruity
makes it seem less acidic
True or False? Pairings should take into account the individual preferences/sensitivities as well as the basic interactions between food and wine.
True
The best method to assess acidity in a wine when tasting is..
a. Pay attention to the level of burning sensation
b. Pay attention to the level of tingling on the tongue
c. Pay attention to the mouth puckering effect
d. Pay attention to the amount of salivation in your mouth
Pay attention to the amount of salivation in your mouth
