Wine with Food Flashcards
Food components that make wine harder
Sweetness
Umami
Harder in wine
More astringent, bitter, acidic
Less sweet and fruity
Food components that make wine softer
Salt
acid
Softer in wine
Less astringent, bitter, acidic
More sweet and fruity
Sweetness in food
Increased perception of bitterness, astringency, acidity, warming effect of alcohol
Decrease body, sweetness, fruitiness
Food should be ≥ sweet as wine
Umami in food
Increase bitterness, astringency, acidity, warming effect
Decrease body, sweetness, fruitiness
High umami and salt is ok
Salt counteracts umami effects
Acidity in food
Increase body, sweetness, fruitiness
Decrease acidity
Pair with high acid wine
High acid food + low acid wine = flabby wine
Salt in food
Increase body, fruitiness
Decrease astringency, bitterness, acidity
Bitterness in food
Increase bitterness
Effect is very subjective
Chili heat in food
Increase bitterness, astringency, acidity, burning effect
Decrease body, richness, sweetness, fruitiness
Flavor intensities should generally match
Exception: curry with simple, non-aromatic, unoaked white
Sweet and salty
Sweet wine + salty food = usually great
High sugar food pair
≥ sugar in the wine
Umami food pair
Wine with concentrated fruit flavors
Add salt or acid to dish
Bitter food pair
whites
low tannin red
Chili heat food pair
Low alcohol whites
Low alcohol, low tannin reds
Higher levels of fruitiness and sweetness
