Section 1 Ch 2 Wine & Food

Question 1

Salt makes food taste?

Answer 1

‘softer’ less astringent and bitter

Question 2

Acid makes food taste?

Answer 2

‘softer’ less astringent and bitter

Question 3

Sweetness makes food taste?

Answer 3

‘harder’ more astringent and bitter

Question 4

Umami makes food taste?

Answer 4

‘harder’ more astringent and bitter

Question 5

Sweetness in food?

Answer 5

increases astringency and bitterness and warming effect of alcohol
decreases perception of body, sweetness, and fruitiness of the wine

Question 6

Umami in food?

Answer 6

increases astringency and bitterness and warming effect of alcohol
decreases perception of body, sweetness, and fruitiness of the wine

combat this with addition of salt

Question 7

Acid in food?

Answer 7

increases perception of body, sweetness, and fruitiness of wine
decreases perception of acidity in the wine

Question 8

Salt in food?

Answer 8

increases the perception of body in wine?

decreases the perception of astringency, bitterness, and acidity in wine

Question 9

Bitterness in food?

Answer 9

increases bitterness in wine

Question 10

Chilli in food?

Answer 10

decreases perception of body, richness, sweetness, and fruitness in wine

Question 11

High risk foods

Answer 11

sugar - needs wine that is equally sweet
umami - opt for fruity or similarly umami wines
bitterness - needs low tannin red or white wine
chilli - sweet/fruity wines/low tannin reds/whites

Question 12

Low risk foods

Answer 12

salty/acidic foods

Question 13

High risk wines

Answer 13

bitter/astringent + high acid alcohol

Question 14

low risk wines

Answer 14

simple unoaked low rs