Wine with food

Question 1

What are the 2 components in food that might make the wine taste “harder” (more astringeant and bitter, more acidic, less sweet and less fruity) ?

Answer 1

Sweetness and Umami

Question 2

What are the 2 components in food that might make the wine taste “softer” (less astringeant and bitter, less acidic, sweeter and more fruity) ?

Answer 2

Salt and Acid

Question 3

What is the impact of sweetness in food on the wine?

Answer 3

• Increases perceived bitterness, astringency, acidity and warming effect of alcohol
• Decreases perceived body, sweetness and fruitiness

Question 4

What is a good general rule when pairing a wine with dishes containing sugar?

Answer 4

Select a wine with a higher level of sweetness than the food

Question 5

What is the impact of Umami in food on the wine?

Answer 5

• Increases perceived bitterness, astringency, acidity and warming effect of alcohol
• Decreases perceived body, sweetness and fruitiness

Question 6

What wines should we avoid with umami-rich foods?

Answer 6

Low-tannin red wines
White wines with oak or skin contact

They can become bitter and unbalanced

Question 7

What wines pair well with umami-rich food?

Answer 7

Balanced high-tannin wine

Question 8

What are examples of food rich in umami?

Answer 8

Asparagus, eggs, mushrooms…

Question 9

What is the impact of Acidity in food on the wine?

Answer 9

• Increases perceived body, sweetness and fruitiness

- Decreases perceived bitterness, astringency and acidity

Question 10

What wine pairs well with high acidity food?

Answer 10

A wine with very high acidity

Question 11

What wine should be avoided with high acidity food?

Answer 11

Low acid wines

Question 12

What is the impact of salt in food on the wine?

Answer 12

• Increases perceived body, sweetness and fruitiness
• Decreases perceived bitterness, astringency and acidity

Salt is wine friendly - can enhance fruit and soften astringency

Question 13

What is the impact of bitterness in food on the wine?

Answer 13

Increases the perception of bitterness in the wine.

Is very subjective

Question 14

What is the impact of chili heat in food on the wine?

Answer 14

• Increases perceived bitterness, astringency and acidity and the burning effect of alcohol
• Decreases perceived body, richness, sweetness and fruitiness

Question 15

What is the impact of the level of alcohol in wines paired with chili hot food?

Answer 15

Alcohol increases the perceived burning sensation of chili