Tasting

Question 1

Eye (Color)

Answer 1

White - Red - Rose

Question 2

Nose (aroma)

Answer 2

Aromas of fruit, oak, other

Question 3

Taste (palate)

Answer 3

Sweetness, acidity, tannin, alcohol, body

Question 4

Components of food to affect wine

Answer 4

Sweetness, umami, salt, acidity, flavor intensity, fat, chili heat

Question 5

Components in wine that affected by food

Answer 5

Sweetness, acidity, bitterness (tannins, oak), fruitiness, alcohol

Question 6

Food is SWEET wine seems?

Answer 6

More drying and bitter, more acidic,
less sweet and fruity

Question 7

Food is Umami (savory) wine seems?

Answer 7

More drying and bitter, more acidic,
less sweet and fruity

Question 8

Food is SALTY wine seems?

Answer 8

Less drying and bitter, less acidic,
more sweet and fruity, more body

Question 9

Food is ACIDIC (Lemon) wine seems?

Answer 9

Less drying and bitter, less acidic,
more sweet and fruity

Question 10

Food is HIGHLY SEASONED wine seems?

Answer 10

overwhelmed by food flavors

Question 11

Food is FATTY/OILY wine seems?

Answer 11

Less acidic

Question 12

Food is HOT (CHILI) wine seems?

Answer 12

to increase the heat, alcohol in wine seems more noticeable: best off-dry wine to pair

Question 13

Bitterness

Answer 13

stays on palate, and compounds, grow bitter together

Question 14

Umami & salt

Answer 14

goes together, rich umami needs concentrated fruit flavors to balance

Question 15

Salt

Answer 15

goes with everything (glitter for your food)

Question 16

Spicy

Answer 16

hard to pair, off dry Riesling

Question 17

Sweetness

Answer 17

stays on your palate, decreases the sweetness of the body of wine