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