The Basics of Food and Beverage Pairing Flashcards

1
Q

Food and Beverage Pairing - Wine Structural Elements

A
  • Sweetness
  • Tannin
  • Acidity
  • Alcohol
  • Texture
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2
Q

Food and Beverage Pairing - Taste Elements

A
  • Sweet
  • Sour
  • Bitter
  • Salt
  • Umami
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3
Q

Food and Beverage Pairing - Salt in food

A
  • Salt in food reduces the perception of acidity in wine

* Intensely salty foods make tannins in wine feel more astringent

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4
Q

Food and Beverage Pairing - Animal Fats in food

A

*Animal fats in food reduce the perception of tannin in wine

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5
Q

Food and Beverage Pairing - Sugar in food

A
  • Sugar in food tends to work best with sweetness in wine

* Sugar in food can make dry wines seem bone dry or even austere

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6
Q

Food and Beverage Pairing - Spicy Heat in food

A

*Spic Heat in food can be mitigated when paired with off-dry, slightly sweet or low in alcohol.

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7
Q

Food and Beverage Pairing - Complementing

A
  • Ex) Dried herb-crusted beef tenderloin with Chianti Classico Riserva
  • The herbal character of the Chianti can offer a great match with the similar herbal notes of beef
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8
Q

Food and Beverage Pairing - Contrasting

A

*Ex) A tart beverage like hefeweizen beer from Germany to contrast a rich food such as a dish incorporating fresh burrata cheese

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9
Q

Food and Beverage Pairing - Animal fat in food can…

A

*Can decrease the palate’s perception of tannin in wine

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10
Q

Food and Beverage Pairing - Spicy heat in food can…

A
  • Be inflamed by high alcohol beverages
  • Be softened by low alcohol beverages
  • Be softened by sweetness in beverages
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11
Q

Food and Beverage Pairing - Salt in food can…

A

*Decreases the palate’s perception of acidity

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12
Q

Food and Beverage Pairing - When pairing a sweet wine and a sweet food…

A

*The wine should be sweeter than the food

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