Pairing Wine/Food & Storage/Service

Question 1

What are the two components if food that make wine seem softer.

Less Acid-Less Bitter-Less drying.
More Sweet-More Fruit

Answer 1

Salt and Acid

Salt adds body and Fruit. Acid adds Fruit and Sweetness

Question 2

Does food or wine have more impact in the combination

Answer 2

Generally food will

The impact is more likley to be negative than positive

Question 3

If the food is sweet then select a

type of wine

Answer 3

Sweet one equally as sweet as the dish

Sauternes/Port

Question 4

Example of foods with Unami

Answer 4

Mushrooms
(Cooked and dried)
Beef Jerky
Aged cheese
Miso

Question 5

Describe acid in food and the effects on the wine

Answer 5

Acid is generally good.
It makes the wine less Acidic, Less Bitter, Less drying.
More fruity and more sweet

Careful pairing a low acid wine with a high acid dish it will make the w

Question 6

Salts effect on a wine?

Answer 6

Salt like acid is good.
Adds body and fruit flavour
Reduces Acid, bitterness and the drying effect

Question 7

Sweet food has what effect on the wine

Answer 7

More Drying
More Bitter
More Acidic
Less Sweet
Less Fruity

Question 8

Unami Foods=

effects on the wine

Answer 8

More Drying
More Bitter
More Acidic
Less Sweet
Less Fruity

Question 9

Salty Food=

Effect on the wine

Answer 9

More Body
More Fruity
Less Drying
Less Bitter
Less Acidic

Question 10

Acidic Food=

effect on the wine

Answer 10

More Sweet
More Fruit
Less Drying
Less Bitter
Less Acidic

Question 11

Highly flavoured food=

Answer 11

Can overwhelm a wine. Need i highly flavoured complex wine to match with highly flavoured complex food

Question 12

Fatty/Oily food=

Answer 12

Less acidic wine

Pair with a High Acid wine

Question 13

Chilli

Answer 13

Makes the Alcohol seem more prevelnt in the wine. Makes the food fell hotter

For me chilli kills all flavours in the wine.

Question 14

When storing a wine what should you do.

Answer 14

• Kept at a cool and constant temperature
• Stored away from direct sunlight and bright artificial lights (can cause fruit character loss)
• Bottles with corks should be laid on their side
  *

Question 15

Serving temp of Sweet Wine

Answer 15

Well Chilled 6-8c

sauternes,port,cherry

Question 16

Serving Temp Sparkling wine

Answer 16

Well Chilled 6-10c

Proseco,cava,champagne

Question 17

Serving temp light to medium bodied white and rose

Answer 17

Chilled 7-10c

Question 18

Full bodied white serving temp

Answer 18

lightly chilled 10-13c

Question 19

Serving temp for light bodied red

Answer 19

Slightly chilled to room temp.
13-18c

Question 20

Serving Temp medium bodied to full bodied red

Answer 20

Room Temp 15-18c

Question 21

Glassware
* Design should?
* Before use?

Answer 21

-Bowl of glass must narrow at the rim
-Glass must be free from residue, detergent and dirt. (can spoil a wine)
-Glasses should be polished before serving the wine

Question 22

Serving the wine do what?

Answer 22

Check visual for haziness
Check for no floaty bits
Check aroma for faults. (Wet cardboard, Vinegar, Stewed tomatoes, Caramel)

Question 23

How to keep the wine fresh after opening?

Answer 23

Keep wine in fridge with cork in
Use vacuum system
Use Blanket system (Inert gass sytem)

Question 24

Cork taint what are the tells?

Answer 24

Caused by TCA chemical in the cork
Term is corked.
Smells of wet cardboard. Expected fruit flavours are muted and less fresh

Question 25

Failure of closure what are the tells?

Answer 25

This will allow oxygen into the wine and it will oxidise
Wine will be browner than normal
Smell like honey, caramel, coffee and lack freshness.

This can be the aromas of very old wines but should not be expected for

Question 26

Heat damage on a wine?

Answer 26

-If the wine is stored where it is too hot the wine can lose its freshness and lack expected fruit characters.