Wine With Food Flashcards
What does sweetness in food do
Increases bitterness astringency acidity warming affect of alcohol
Decreases
body
sweetness
fruitiness
What does umami in food do
Increases bitterness astringency acidity warming affect of alcohol
Decreases
body
sweetness
fruitiness
What does acidity in food do
Increases
body
sweetness
fruitiness
Decreases
acidity
What does salt in food do you
Increases
body
Decreases
astringency
bitterness
acidity
What does bitterness in food do
Increases
bitterness
What does chili heat in food do
Increases bitterness astringency acidity burning affective alcohol
Decreases body richness sweetness fruitiness
Is acid and fat often a positive or negative combination
Positive- The acidity cuts through the richness of the food and cleanses the pallet
What should a dish high in sugar be paired with
A wine with at least as much sugar as in the dish
What kind of wine can help an umami rich dish
A concentrated fruity wine
A highly bitter dish can benefit from what kind of wine
A white wine or low tannin red wine
Dishes high in chili heat can benefit from being paired with what wines
Lower alcohol white and red wines
Red wines should be low tannin.
Wines with higher levels of fruitiness and sweetness are also positive
What are often low risk foods
Dishes high in salt and or acid
What wines can be high risk wines in terms of food pairing
Wines with high levels of bitterness and astringency from oak and grape tannins combined with high levels of acidity and alcohol and complex flavors
What wines are low risk of wine and food pairing
Unoaked white wines with little RS
What are two common wine pairing approaches
Either use matching or contrasting flavors of the wine and food
