Section 2 - Wine with Food Flashcards
What are the two components in food that make wine taste ‘harder’?
sweetness and umami
What are the two components in food that make wine taste ‘softer’?
salt and acid
What does it mean that a wine tastes ‘harder’ after a food?
more astringent, bitter, more acidic, less sweet, less fruity
What does it mean that a wine tastes ‘softer’ after a food?
less astringent/bitter, less acidic, more sweet, more fruity
Sweetness in a dish can make a dry wine seem (2 things):
- less fruit (lose its fruit)
- be way too sour
With any dish with a lot of sweetness you should choose a wine that ________________
Has more sweetness than the dish
Sweetness increases the perception of what three things in wine?
- bitterness
- acid
- alcohol
Umami increases the perception of what three things in wine?
- bitterness
- acid
- alcohol
Umami decreases the perception of what three things in a wine?
- body
- sweetness
- fruitiness
Is Umami savory or sweet?
Savory
Many difficult to pair foods have lots of umami with no salt. Give three examples of these foods.
- asparagus
- eggs
- mushrooms
- ripe soft cheese
Easier to pair foods have umami with salt. Give three examples of these foods.
- meats
- smoked seafood
- hard cheeses like parmesan.
If with food a wine is increased in body, sweetness and fruitiness, what did the food contain?
Acid
Acid in food increases the perception of what three things in a wine?
- body
- sweetness
- fruitiness
If you pair a low acid wine with a high acid food, is this good or bad, and what impact does it have on the wine?
This is not good.
The wine will taste flat, flabby and lacking focus.
Acid in food decreases the perception of what in a wine?
Acid
Salt in food increases the perception of what in a wine?
Body
Salt in a food decreases the perception of what two things in a wine?
Bitterness and acidity
Bitterness in foods will increase or decrease bitterness in a wine
increase
How is chili heat not a taste?
What kind of sensation is it?
touch
Chili heat in food increases the perception of what three elements
- bitterness
- acid
- alcohol
Chili heat in food decreases the perception of what four things in wine?
- body
- richness
- sweetness
- fruitiness
Alcohol will increase or decrease the burning sensation of a chili pepper
Increase
If you have a very fatty meal, what characteristic should you look for in a wine
Acid
Food with sugar is a high-risk or low-risk to pair wine with?
High
Food with umami is a high-riskor a low-risk example to pair wine with?
High
Food with chili heat is a high-risk or low-risk example to pair wine with?
High risk
Food with bitterness is a high-risk or low-risk example to pair wine with?
High risk
Food with salt is a high-risk or low-risk example to pair wine with?
Low risk
Food with acid is a high-risk or low-risk example to pair wine with?
Low risk
Name three characteristics of wine that make them easier to pair with foods.
- simple
- unoaked
- little/no residual sugar
Name four characteristics of wine that make them harder to pair with foods.
- bitter (oak and skins)
- high acid
- high alcohol
- complex
Foods with chili heat should be paired with what two types of wine
Reds with no tannins or white wines.
They should have low alcohol and less fruit/sweet
Bitter foods are best with _____ (what types of wine and characteristics)
Reds with no tannins or white wines.
They should have low alcohol and less fruit/sweet
Foods with lots of umami should be paired with ___ types of wine
More fuity than tannic
High levels of umami in a dish can be balanced by the addition of what two things to the food?
Acid and/or salt.
What four characteristics of food can increase the perception of bitterness in a wine?
- itterness
- chili heat
- umami
- sweetness
What characteristics of food can increase the perception of acidity in a wine?
Sweetness, umami, chili heat
What characteristics of a food can increase the perception of the body of a wine?
Salt and Acid
What characteristics of a food can decrease the perception of the body of a wine?
Chili heat and umami
What characteristics of food can decrease the perception of acidity in a wine?
Acid and salt
What characteristics of a food can increase the perception of the burning effect of alcohol?
Sweet and umami and chili heat
