Wine with Food Flashcards
Effect on wine of sweetness in food ?
- Increases perception of bitterness, acidity and burning effect of alcohol in wine
- Decreases perception of body, sweetness and fruitiness in wine
General rule for dishes containing sugar ?
Select a wine that has a higher level of sweetness
Effect on wine of umami in food ?
- Increases perception of bitterness, acidity and burning effect of alcohol in wine
- Decreases perception of body, sweetness and fruitiness in wine
Effect on wine of acidity in food ?
- Increases the perception of body, sweetness and fruitiness in the wine
- Decreases the perception of acidity in the wine
Effect on wine of salt in food ?
- Increases the perception of body in the wine
- Decreases the perception of bitterness and acidity in the wine
Effect on wine of bitterness in food ?
- Increases bitterness in wine
Effect on wine of chilli in food ?
- Increases perception of bitterness, acidity and burning effect of alcohol in wine
- Decreases perception of body, sweetness and fruitiness in wine
What are other considerations ?
- Flavour intensity (= intensity or unbalanced intensity)
- Acid and Fat (Generally accepted match)
- Sweet and salty (sweet wine and blue cheese)
What are the high risk food pairing rules ?
- Sugar in food: Paired with a wine with = or more sugar
- Umami in food: Can be balanced by acid or salt in dish
- Bitterness in food: White wines and low-tannin reds
- Chilli in food: White wines and low-tannin reds, with sugar and fruitiness
What are the low risk food pairing rules ?
- Salt in food: Wine need a minimum of acidity
- Acidity in food: Should be matched with as much acid wine
What are the high risk wine pairing rules ?
Most problematic wines are high bitterness from oak and skin tannins, high acidity and alcohol and complex flavours. (Could generate interesting results)
What are the low risk wine pairing rules ?
Simple, unoaked wines with little sugar. (But don’t generate much interesting results)
