Pairing Wine And Food

Question 1

Sweetness in food

Answer 1

Wine seems - less fruity, unpleasantly acidic.

When pairing sweet food the general rule is to pair with a wine of a higher level of sweetness to the dish.

Question 2

Umami in food

Answer 2

Makes the wine seem more drying and bitter, more acidic, less sweet and fruity.

Umami is harder to identify in food.

Question 3

Salty

Answer 3

Less drying and bitter, less acidic, more fruity and more body.

Wine seems fruitier and can soften the tannin in red wine.

Question 4

Chilli heat

Answer 4

High alcohol increases the burning sensation of the chilli, some people enjoy this effect.

Question 5

Flavor intensity of the food

Answer 5

Match the flavor intensity of the food and wine so one does not outweigh the other.

Question 6

Acid and fat

Answer 6

Most people find the combination of acidic wines with fatty or oily food very satisfying. The pairing can provide a pleasant sensation of the acidic wine “cutting through” the cattiness of the food nad cleansing the palate. Subjective to consumer.