The Basics of Food and Beverage Pairing Flashcards
Food and Beverage Pairing - Wine Structural Elements
- Sweetness
- Tannin
- Acidity
- Alcohol
- Texture
Food and Beverage Pairing - Taste Elements
- Sweet
- Sour
- Bitter
- Salt
- Umami
Food and Beverage Pairing - Salt in food
- Salt in food reduces the perception of acidity in wine
* Intensely salty foods make tannins in wine feel more astringent
Food and Beverage Pairing - Animal Fats in food
*Animal fats in food reduce the perception of tannin in wine
Food and Beverage Pairing - Sugar in food
- Sugar in food tends to work best with sweetness in wine
* Sugar in food can make dry wines seem bone dry or even austere
Food and Beverage Pairing - Spicy Heat in food
*Spic Heat in food can be mitigated when paired with off-dry, slightly sweet or low in alcohol.
Food and Beverage Pairing - Complementing
- 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
Food and Beverage Pairing - Contrasting
*Ex) A tart beverage like hefeweizen beer from Germany to contrast a rich food such as a dish incorporating fresh burrata cheese
Food and Beverage Pairing - Animal fat in food can…
*Can decrease the palate’s perception of tannin in wine
Food and Beverage Pairing - Spicy heat in food can…
- Be inflamed by high alcohol beverages
- Be softened by low alcohol beverages
- Be softened by sweetness in beverages
Food and Beverage Pairing - Salt in food can…
*Decreases the palate’s perception of acidity
Food and Beverage Pairing - When pairing a sweet wine and a sweet food…
*The wine should be sweeter than the food