Wine & fOOD

Question 1

What are 6 components in food that play a part in deciding on pairings?

Answer 1

1. Umami
2. Salt
3. Acid
4. Bitterness
5. Sweetness
6. Chilli Heat

Question 2

What 4 components in food increase the bitterness of wine?

Answer 2

1. Sweet
2. Umami
3. Bitterness
4. Chill heat

Question 3

What 3 components in food increase astringency and acidity in wine?

Answer 3

1. Sweet
2. Umami
3. Chilli Heat

Question 4

What component in food reduces the bitterness/astringency/acidity in wine?

Answer 4

Salt

Question 5

What 3 aspects of wine do the components sweetness & umami reduce?

Answer 5

Body
Sweetness
Fruit flavour

Question 6

Which 3 components in food increase alcohol in wine?

Answer 6

1. Sweet
2. Umami
3. Chilli

Question 7

What 2 aspects of wine do the components of acid & salt in food increase?

Answer 7

Body

Fruit flavour

Question 8

If you have high acid in food what component of wine is req’d?

Answer 8

High acid

Question 9

Sweet wine is best for what 2 types of dishes?

Answer 9

Sweet

Salty

Question 10

Which 2 components in food work best with white or low tannin reds?

Answer 10

Bitterness

Chilli heat

Question 11

What is important to keep low in wines for chilli heat?

Answer 11

Alcohol

Question 12

What can be added to food to reduce the amount of umami?

Answer 12

Salt

Question 13

What 2 components in wine are important for food with umami?

Answer 13

Concentrated fruit

Acidity

Question 14

What 2 types of wine could be paired with intensely flavoured food?

Answer 14

Match intensity

Simple unoaked white

Question 15

What are 3 foods deemed difficult to pair due to umami?

Answer 15

Asparagus
Eggs
Mushrooms

Question 16

What happens to lt reds or oaked whites with umami foods?

Answer 16

Bitter

unbalanced