Session #4 food matching, plus storage and service Flashcards
Chili heat can exaggerate what in a wine?
The alcohol, creating a burning sensation at the back of the throat.
A sweet wine is best served with what sort of food?
Sweet. Sometimes salty food can work.
Name 2 methods for preserving a wine.
Vacuum system. Blanket method.
Name 4 considerations for the long term storage of wine.
Cool, constant temperature. On its side (unless using a screwcap). In the dark.
What style of red wine can be served lightly chilled?
Light bodied (in this case due to low tannins).
Salt can make most wine taste…
More fruity, and less tannic/bitter.
Umami (eg, oily fish, marmite) can make a red wine taste…
Much drier, with an unpleasant metalic taste. Not good. However, if sufficient the level of salt can counter the affect of the umami - for example, Parmesan cheese.
Bitterness in food (eg, olives. some green vegetables) can make a bitter (high tannin) red wine taste….
Even more bitter.
Acidity in food can make a wine taste…
More fruity, and less acidic.
A dry wine served with a sweet dish will taste…
overly acidic, lacking fruit character (lack of balance). Serve sweet food with sweet wine.
Which 3 food ingredients can cause a wine to taste unpleasant?
Umami. Chilli heat. Oil/fat.
Which 2 food ingredients tend to be the more successful in matching with wine?
Acidity. Salt (both enhance fruity characters).
What is needed to counter the effect of high fat/oil content in food?
High acidity. This can help cut through/ unzip the fat and allow the wine to also be tasted.
Which 2 types of white wine are best served well chilled?
Sparkling. Sweet.
