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