Wine with Food

Question 1

What are the two components in food that tend to make wines taste ‘harder’ (more astringent and bitter, more acidic, less sweet and less fruity)?

Answer 1

sweetness, umami

Question 2

What are the two components in food that tend to make wines taste ‘softer’ (less astringent and bitter, less acidic, sweeter and more fruity)?

Answer 2

salt, acid

Question 3

Sweetness in food increases (verhoogt):

Answer 3

the perception of bitterness, astringency, acidity and the warming effect of the alcohol in wine

Question 4

Sweetness in food decreases (vermindert):

Answer 4

the perception of body, sweetness and fruitiness in the wine

Question 5

Umami in food increases (verhoogt):

Answer 5

the perception of bitterness, astringency, acidity and the warming effect of the alcohol in wine

Question 6

Umami in food decreases (vermindert):

Answer 6

the perception of body, sweetness and fruitiness in the wine

Question 7

Acidity in food increases (verhoogt):

Answer 7

the perception of body, sweetness and fruitiness in the wine

Question 8

Acidity in food decreases (vermindert):

Answer 8

the perception of acidity in the wine

Question 9

Salt in food increases (verhoogt):

Answer 9

the perception of body in the wine

Question 10

Salt in food decreases (vermindert):

Answer 10

the perception of astringency, bitterness and acidity in the wine

Question 11

Bitterness in food increases (verhoogt):

Answer 11

the perception of bitterness in wine

Question 12

Chili heat in food increases (verhoogt):

Answer 12

the perception of bitterness, astringency, acidity and the burning effect of the alcohol in wine

Question 13

Chilli heat in food decreases (vermindert):

Answer 13

the perception of body, richness, sweetness and fruitiness in wine