Wine with Food Flashcards
What are 4 High-Risk Foods?
Sugar, Umami, Bitterness, Chili-heat
Sweet dishes should be paired with…
Wines that have at least as much sugar as the dish
Umami-rich food should be paired with…
wines with concentrated fruit (as umami tends to emphasize astringency and bitterness)
Bitter food are best paired with…
White wines or low-tannin reds because bitterness in food emphasize bitterness in wine
Dishes with hot chili pepper tend to be paired best with…
Fruity white or low-tannin wines with moderate levels of alcohol (and possibly residual sugar) as chili tends to make alcohol in wine more burning and mutes fruit and sweetness
2 low risk food include dishes with…
Salt and/ or Acidity.
High-risk wines are wines with….
High levels of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol & complex flavors. (These wines; however have high potential for great pairings)
Low-risk wines are wines with…
Simple unoaked flavors and a little residual sugar because they are unlikely to be made unpleasant by any dish. (These wine also have less potential for great pairing)
Why do both Muscadet and Champagne pair well with oysters?
Because the oyster, being delicate in flavor and rich in umami would be overwhelmed by too much fruit and spoiled by bitterness from oak or tannin. Any unoaked, delicate dry white wines work.
Mirroring or Contrasting the scents of the wines with the flavors of a dish may only work when…
The structural elements (basic tastes and texture of the food such as saltiness/ acidity/ bitterness/ fat/ sweetness/ Umami/ chili) match the structural elements of the wine (sweetness/ acidity/ tannin, alcohol, body)
Local matches (when food and wines are paired because they share the same provenance) work best when…
Previous principles are applied
In which case would you stick to a white wine with fish?
In the case of oily fish or umami-rich fish, which could make tannins from a red wine taste metallic, bitter or astringent. (But when the fish is sufficiently salted, bitterness and astringency tend to be less noticeable, which makes it possible to serve red wines)
It is conventional to serve red wines with red meat because meat protein bind with tannins, which makes red wines softer, but what other ingredient has even more “softening” power in a meat dish?
Salt
