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
what two components in food make wines taste ‘harder’
sweetness and umami
what is meant by ‘harder’ wine
more astringent and bitter, more acidic, less sweet and less fruity
what two components in food make wines ‘softer’
salt and acid
what does sweetness in food do to wine
increase perception of bitterness, acidity and burning effect of alcohol in wine
decrease perception of body, sweetness and fruitiness in wine
what does sweetness do to a dry wine
seem to lose its fruit and be unpleasantly acidic
rule of thumb with dishes containing sugar
select a wine that is higher level of sweetness
what taste is umami
savoury - distinct from other primary tastes
what does umami in food do to wine
increase perception of bitterness, acidity and alcohol burn
decrease perception of body, sweetness and fruitiness in wine
what does umami + saltiness achieve
salt counteracts the impact of umami on the wine
what does acidity in food do to wine
increase the perception of body, sweetness and fruitiness in the wine
decrease the perception of acidity in the wine
is acidity in food a good thing for wine
generally, yes. can bring a very acidic wine into balance - however not good for wine with low acidity
what does salt in food do to wine
increase perception of body in the wine
decrease perception of bitterness and acidity in the wine
is salt ‘wine friendly’- why/why not
yes - can soften some of the harder elements of wine
what does bitterness in food do to wine
increases the bitterness
is bitter food good match to wine
generally no - bitter flavours add to each other to reach an unpleasant level
why is chilli in food different
it is completely subjective and preference massively varies between people. it is a tactile sensation as opposed to taste
what does chilli in food do to wine
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)
what are some other considerations to take into account
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
examples of high risk foods to pair with wine
sugar, umami, bitter, chili
what wine to pair with sugary food
wine should have at least as much sugar
what wine to pair with umami food
more fruity than tannic
what wine to pair with bitter food
white wines or low tannin reds
what wine to pair with chilli heat
white wines or low tannin reds, both with low alcohol. higher fruitiness and sweetness to counter lowering effect
examples of low risk foods to pair with wine
high in salt and/or acid
true or false - high acid wines should be paired with high acid food. why
yes, otherwise wines can taste too soft and flabby
what makes a high risk wine
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
what makes a low risk wine
simple, unoaked wines with a little residual sugar
why does champagne compliment oysters
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)
