Wine and Food Pairing supplement

Question 1

Food factor/ taste type of sundried tomatoes

Answer 1

umami

Question 2

Food factor/ taste type of MSG

Answer 2

umami

Question 3

Food factor/ taste type of aged cheese like parmesan and gouda

Answer 3

umami

Question 4

Food factor/ taste type of cured meats

Answer 4

umami

Question 5

Food factor/ taste type of dried Shiitake mushrooms

Answer 5

umami

Question 6

Food factor/ taste type of soy sauce, oyster sauce

Answer 6

umami

Question 7

Food factor/ taste type of fish sauce, bonito flakes

Answer 7

umami

Question 8

Food factor/ taste type of seaweed

Answer 8

umami

Question 9

Food factor/ taste type of shellfish

Answer 9

umami

Question 10

Citrus juice
Vinaigrettes
Balsamic vinegar
Soy sauce
Mayonnaise
Sauerkraut
Unsweetened yogurt
Buttermilk
Foods higher in ___ (food factor)

Answer 10

foods higher in acidity

Question 11

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)

Answer 11

umami

Question 12

Lots of oak
High tannin
High bitterness
Low acid
Make a wine ___ to pair with food

Answer 12

Make wine challenging to pair with food

Question 13

No oak
Wines with a touch of residual sugar
Medium-plus acidity
Make a wine ___ to pair with food

Answer 13

Make wine easier to pair with food

Question 14

Wine with lots of oak makes the wine easier/harder to pair with food?

Answer 14

Harder

Question 15

Wine with high tannin makes the wine easier/harder to pair with food?

Answer 15

Harder

Question 16

Wine with high bitterness makes the wine easier/harder to pair with food?

Answer 16

Harder

Question 17

Wine with low acid makes the wine easier/harder to pair with food?

Answer 17

Harder

Question 18

Wine with no oak makes the wine easier/harder to pair with food?

Answer 18

Easier

Question 19

Wines with a touch of residual sugar makes a wine easier/harder to pair with food?

Answer 19

Easier

Question 20

Wine with acidity higher than medium makes the wine easier/harder to pair with food?

Answer 20

Easier (high acidity = lighter wine)

Question 21

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?

Answer 21

More difficult. Potentially problematic components

Question 22

Saltiness
High acidity
These components in food make wine pairing easier or more difficult?

Answer 22

Easier

Question 23

A wine tastes harder when umami or sweet foods make the wine taste (more or less) fruity and (more or less) acidic or bitter?

Answer 23

Umami (savory) or sweeter foods make the wine taste less fruity and more acidic or bitter

Question 24

A wine tastes softer when acidic or salty foods make the wine taste (more or less) fruity and (more or less) bitter

Answer 24

Acidic or salty foods make the wine taste more fruity and less bitter, astringent or acidic

Question 25

What makes a wine “dry”

Answer 25

Low residual sugar