Wine with Food

Question 1

Which two food components make wine taste “harder”?

Answer 1

Sweetness & umami.

These two make wine taste more astringent, more acidic, and less fruity.

Question 2

Which two food components make wine taste “softer”?

Answer 2

Salt & acid.

These two make wine taste less acidic, sweeter, and more fruity. Note that high acid foods need a high acid wine.

Question 3

Name some successful wine/food pairings.

Answer 3

Blue Cheese + Sweet wine (Sweet & Salty)
Oysters + Muscadet/Champagne (high acid, no oak)
Goat’s Cheese + Sancerre
Stilton + Port
Olives + Manzanilla
Curry + Lightly-flavored, non-aromatic, simple wine (contrasting flavor intensity)

Question 4

Name 4 high risk food flavors with pairing ideas.

Answer 4

Sugar : Pair with an equally sweet wine
Umami: Pair with concentrated fruit flavors, unbalanced tannins will seem bitter
Bitter: Bitter accents bitter, pick a simple white wine, or low-tannin red
Chili: low alcohol off-dry whites or reds