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WSET Level 2 > Section 1: Wine with food > Flashcards

Section 1: Wine with food Flashcards

food consumed with wine has an effect on the way the wine tastes and vice versa. purpose of food and wine pairing is to take advantage of these effects

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1
Q

what two components in food make wines taste ‘harder’

A

sweetness and umami

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2
Q

what is meant by ‘harder’ wine

A

more astringent and bitter, more acidic, less sweet and less fruity

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3
Q

what two components in food make wines ‘softer’

A

salt and acid

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4
Q

what does sweetness in food do to wine

A

increase perception of bitterness, acidity and burning effect of alcohol in wine
decrease perception of body, sweetness and fruitiness in wine

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5
Q

what does sweetness do to a dry wine

A

seem to lose its fruit and be unpleasantly acidic

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6
Q

rule of thumb with dishes containing sugar

A

select a wine that is higher level of sweetness

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7
Q

what taste is umami

A

savoury - distinct from other primary tastes

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8
Q

what does umami in food do to wine

A

increase perception of bitterness, acidity and alcohol burn

decrease perception of body, sweetness and fruitiness in wine

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9
Q

what does umami + saltiness achieve

A

salt counteracts the impact of umami on the wine

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10
Q

what does acidity in food do to wine

A

increase the perception of body, sweetness and fruitiness in the wine
decrease the perception of acidity in the wine

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11
Q

is acidity in food a good thing for wine

A

generally, yes. can bring a very acidic wine into balance - however not good for wine with low acidity

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12
Q

what does salt in food do to wine

A

increase perception of body in the wine

decrease perception of bitterness and acidity in the wine

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13
Q

is salt ‘wine friendly’- why/why not

A

yes - can soften some of the harder elements of wine

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14
Q

what does bitterness in food do to wine

A

increases the bitterness

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15
Q

is bitter food good match to wine

A

generally no - bitter flavours add to each other to reach an unpleasant level

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16
Q

why is chilli in food different

A

it is completely subjective and preference massively varies between people. it is a tactile sensation as opposed to taste

17
Q

what does chilli in food do to wine

A

increase perception of bitterness, acidity and alcohol burn
decrease the perception of body richness, sweetness and fruitiness in wine
(alcohol also increases burning sensation of chilli)

18
Q

what are some other considerations to take into account

A

flavour intensity - don’t generally want to be overpowered (except curry/light wine and pud/intense wine)
acid and fat - popular combo of the acid ‘cutting through’ the fat
sweet and salty - enjoyable combo too eg sweet wine and blue cheese

19
Q

examples of high risk foods to pair with wine

A

sugar, umami, bitter, chili

20
Q

what wine to pair with sugary food

A

wine should have at least as much sugar

21
Q

what wine to pair with umami food

A

more fruity than tannic

22
Q

what wine to pair with bitter food

A

white wines or low tannin reds

23
Q

what wine to pair with chilli heat

A

white wines or low tannin reds, both with low alcohol. higher fruitiness and sweetness to counter lowering effect

24
Q

examples of low risk foods to pair with wine

A

high in salt and/or acid

25
Q

true or false - high acid wines should be paired with high acid food. why

A

yes, otherwise wines can taste too soft and flabby

26
Q

what makes a high risk wine

A

more structural components means more possible taste interactions (so can be hard to match all)
most problematic wines have high levels of bitterness from oak and skin tannins, combined with high levels of acidity and alcohol, and complex flavours

27
Q

what makes a low risk wine

A

simple, unoaked wines with a little residual sugar

28
Q

why does champagne compliment oysters

A

unoaked (no bitter component to be spoiled by umami)
light in flavour (does not overwhelm delicate flavour of oyster)
high in acid (still seems vibrant and refreshing even when eaten with lemon juice)

WSET Level 2 (6 decks)

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