Wine with Food Flashcards
~ in food can make a wine taste more astringent, bitter, and acidic.
Umami and sweetness
~ in food can make a wine taste generally more fruity and sweet, and less astringent and bitter.
Saltiness and acidity
When consumed with a dry wine, sweet foods or sweetness in foods can increase the awareness of ____ in wine.
Bitterness, tannins, acidity, and alcohol
When consumed with a dry wine, sweet foods or sweetness in foods can decrease the awareness of ____ in wine.
Body, weight, and fruitiness
☆Sweet foods should be paired with ___ wines - or wines that are at least as ___ as the food otherwise the wine can taste ___.
sweeter
sweet
acrid
When consumed with a dry wine, umami in food can increase the awareness of ____ in wine.
Bitterness, tannins, acidity, and alcohol
When consumed with a dry wine, umami in food can decrease the awareness of ____ in wine.
Body, weight, residual sugar, and fruitiness
When consumed with a dry wine, acidic foods can increase the awareness of ____ in wine.
Body, fruitiness or ripeness, and residual sugar
☆Generally speaking, a low acid wine paired with higher acid foods will make the wine taste ____.
Dull, flabby, and unfocused.
When consumed with a dry wine, salty foods can increase the awareness of ____ in wine.
Body
When consumed with a dry wine, salty foods can decrease the awareness of ____ in wine.
Bitterness, acidity, and astringency
When consumed with a dry wine, capsaicin (the heat in chili peppers) can increasethe awareness of ____ in wine.
Alcohol, bitterness, tannins/astringency, and acidity
When consumed with a dry wine, capsaicin (the heat in chili peppers) can decreasethe awareness of ____ in wine.
Fruit and residual sugar, along with decreasing awareness of body, weight, and texture
☆What are the components in wine that can make a wine challenging, or problematic, to pair with food?
lots of oak
high alcohol
high tannin
high bitterness
high in flavor/complexity/extraction
excessively high acidity
☆What are the components in wine that will make a wine easier to pair with food?
no oak
wines with a touch of residual sugar
low intensity/complexity/extraction/flavor
medium acidity
☆What are some problematic components in food to consider when pairing with wine?
Foods with lots of sugar (i.e. desserts)
Foods with umami (e.g. shellfish)
Foods with bitterness (e.g. radicchio)
Foods high in capsaicin (e.g. jalapeños)
☆What are some components in food that make wine pairing easier?
Saltiness
Acidity
☆Name three food and wine pairing principles.
・Terroir-driven (“if it grows together, it goes together”)
e.g. Sancerre with Valençay (goat cheese from the Loire Valley)
・Like with Like
e.g. Tomato sauce (high acid food) with Chianti (high acid wine)
・Contrasting Flavors
e.g. Port (sweet wine) with Stilton blue cheese (salty and piquant)
