Wine and Food Pairing supplement Flashcards
Food factor/ taste type of sundried tomatoes
umami
Food factor/ taste type of MSG
umami
Food factor/ taste type of aged cheese like parmesan and gouda
umami
Food factor/ taste type of cured meats
umami
Food factor/ taste type of dried Shiitake mushrooms
umami
Food factor/ taste type of soy sauce, oyster sauce
umami
Food factor/ taste type of fish sauce, bonito flakes
umami
Food factor/ taste type of seaweed
umami
Food factor/ taste type of shellfish
umami
Citrus juice
Vinaigrettes
Balsamic vinegar
Soy sauce
Mayonnaise
Sauerkraut
Unsweetened yogurt
Buttermilk
Foods higher in ___ (food factor)
foods higher in acidity
Sundried tomatoes
MSG
Aged cheeses, e.g. Parmesan and Gouda
Cured meats
Dried Shiitake mushrooms
Soy sauce, oyster sauce
Fish sauce, bonito flakes
Seaweed
Shellfish
Foods higher in _ (food factor)
umami
Lots of oak
High tannin
High bitterness
Low acid
Make a wine ___ to pair with food
Make wine challenging to pair with food
No oak
Wines with a touch of residual sugar
Medium-plus acidity
Make a wine ___ to pair with food
Make wine easier to pair with food
Wine with lots of oak makes the wine easier/harder to pair with food?
Harder
Wine with high tannin makes the wine easier/harder to pair with food?
Harder
Wine with high bitterness makes the wine easier/harder to pair with food?
Harder
Wine with low acid makes the wine easier/harder to pair with food?
Harder
Wine with no oak makes the wine easier/harder to pair with food?
Easier
Wines with a touch of residual sugar makes a wine easier/harder to pair with food?
Easier
Wine with acidity higher than medium makes the wine easier/harder to pair with food?
Easier (high acidity = lighter wine)
High in sugar (e.g. desserts)
High in bitterness (e.g. radicchio)
High in umami (e.g. shellfish)
High in capsaicin (e.g. jalapeños)
These components in food make wine pairing easier or more difficult?
More difficult. Potentially problematic components
Saltiness
High acidity
These components in food make wine pairing easier or more difficult?
Easier
A wine tastes harder when umami or sweet foods make the wine taste (more or less) fruity and (more or less) acidic or bitter?
Umami (savory) or sweeter foods make the wine taste less fruity and more acidic or bitter
A wine tastes softer when acidic or salty foods make the wine taste (more or less) fruity and (more or less) bitter
Acidic or salty foods make the wine taste more fruity and less bitter, astringent or acidic
What makes a wine “dry”
Low residual sugar
