Wine with Food

Question 1

~ in food can make a wine taste more astringent, bitter, and acidic.

Answer 1

Umami and sweetness

Question 2

~ in food can make a wine taste generally more fruity and sweet, and less astringent and bitter.

Answer 2

Saltiness and acidity

Question 3

When consumed with a dry wine, sweet foods or sweetness in foods can increase the awareness of ____ in wine.

Answer 3

Bitterness, tannins, acidity, and alcohol

Question 4

When consumed with a dry wine, sweet foods or sweetness in foods can decrease the awareness of ____ in wine.

Answer 4

Body, weight, and fruitiness

Question 5

☆Sweet foods should be paired with ___ wines - or wines that are at least as ___ as the food otherwise the wine can taste ___.

Answer 5

sweeter

sweet

acrid

Question 6

When consumed with a dry wine, umami in food can increase the awareness of ____ in wine.

Answer 6

Bitterness, tannins, acidity, and alcohol

Question 7

When consumed with a dry wine, umami in food can decrease the awareness of ____ in wine.

Answer 7

Body, weight, residual sugar, and fruitiness

Question 8

When consumed with a dry wine, acidic foods can increase the awareness of ____ in wine.

Answer 8

Body, fruitiness or ripeness, and residual sugar

Question 9

☆Generally speaking, a low acid wine paired with higher acid foods will make the wine taste ____.

Answer 9

Dull, flabby, and unfocused.

Question 10

When consumed with a dry wine, salty foods can increase the awareness of ____ in wine.

Answer 10

Body

Question 11

When consumed with a dry wine, salty foods can decrease the awareness of ____ in wine.

Answer 11

Bitterness, acidity, and astringency

Question 12

When consumed with a dry wine, capsaicin (the heat in chili peppers) can increasethe awareness of ____ in wine.

Answer 12

Alcohol, bitterness, tannins/astringency, and acidity

Question 13

When consumed with a dry wine, capsaicin (the heat in chili peppers) can decreasethe awareness of ____ in wine.

Answer 13

Fruit and residual sugar, along with decreasing awareness of body, weight, and texture

Question 14

☆What are the components in wine that can make a wine challenging, or problematic, to pair with food?

Answer 14

lots of oak

high alcohol

high tannin

high bitterness

high in flavor/complexity/extraction

excessively high acidity

Question 15

☆What are the components in wine that will make a wine easier to pair with food?

Answer 15

no oak

wines with a touch of residual sugar

low intensity/complexity/extraction/flavor

medium acidity

Question 16

☆What are some problematic components in food to consider when pairing with wine?

Answer 16

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)

Question 17

☆What are some components in food that make wine pairing easier?

Answer 17

Saltiness

Acidity

Question 18

☆Name three food and wine pairing principles.

Answer 18

・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)