Wine with food

Question 1

What two components in food make wine taste harder (more astringent, bitter, acidic) and less sweet and fruity?

Answer 1

Sweetness and umami.

Question 2

What two components in food make wine taste softer (less astringent, bitter acidic and sweeter and more fruity)

Answer 2

Salt and acid.

Question 3

Which has more of an impact? Food on wine or wine on food?

Answer 3

Food on wine.

Question 4

Sweetness in food increases the perception of…?

Answer 4

Bitterness, astringency, acidity. Also warms the effect of the alcohol.

Question 5

Sweetness in food decreases the perception of…?

Answer 5

Body, sweetness and fruitiness. It can make a dry wine taste less fruity and more acidic.

Question 6

As a general rule, with dishes that contain a sugar, do you want a wine that has a higher or lower level of sweetness than the dish?

Answer 6

Higher.

Question 7

Umami in food increases the perception of…………………………………?

Answer 7

Bitterness, astringency, acidity. Has a warming effect on the alcohol.

Question 8

Umami in food decreases the perception of………………………………………….?

Answer 8

Body, sweetness and fruitiness.

Question 9

Foods high in umami and high in salt are more or less difficult to pair with foods high in umami and low in salt?

Answer 9

Less difficult. You need salt to counteract the harshness of the umami.

Question 10

If you have an umami rich food, do you want a high tannin or low tannin red?

Answer 10

High tannin. In a high tannin wine, the change in perceived bitterness may not appear excessive.

Question 11

Acidity in food increases the perception of…?

Answer 11

body, sweetness and fruitiness in the wine. It can bring a wine with high acidity into balance and enhance its fruitiness.

Question 12

Acidity in food decreases the perception of…?

Answer 12

Acidity in the wine.

Question 13

How does low acidity in wine affect the taste of food?

Answer 13

With low acidity in wine, high acidity in food can make the wine seem flat, flabby and lacking focus.

Question 14

Salt in food increases the perception of…?

Answer 14

Body.

Question 15

Salt in food decreases the perception of …?

Answer 15

astringency, bitterness and astringency.

Question 16

Bitterness in food increases the perception of………………………….in wine?

Answer 16

Bitterness in the wine.

Question 17

Chili heat in food increases the perception of……………………………..in wine?

Answer 17

Bitterness, astringency, and acidity as well as the burning effect of alcohol.

Question 18

Chili heat in food decreases the perception of………………………………….?

Answer 18

Body, richness, sweetness and fruitiness of the wine.

Question 19

Generally, you want the flavor intensity of the wine to match the flavor intensity of the food. True or false?

Answer 19

True.

Question 20

Acid in wine and fat in food are a good pairing. True or false?

Answer 20

True.

Question 21

Sweet wines and salty foods are a good pairing. True or false?

Answer 21

True.

Question 22

If you have a dish high in sugar, what type of wine would you select?

Answer 22

One with at least as much sugar as the dish.

Question 23

How can you offset a food high in umami?

Answer 23

Astringency will be emphasized, therefore chose a fruity wine. You could also add acid or salt to the food.

Question 24

To offset bitterness in a food, what type of wine would you choose?

Answer 24

Whites, or low tannin reds.

Question 25

To offset chili heat in food, what type of wine would you choose?

Answer 25

White, or low tannin reds, neither of which should be high in alcohol. Also fruitiness or sweetness in the wine will offset the chili heat.

Question 26

If you have a food high in salt and acid, would you select a low acid or high acid wine?

Answer 26

High acid. Otherwise the wine will taste soft and flabby.

Question 27

Describe a high risk wine.

Answer 27

High levels of bitterness and astringency from oak and grape tannins, combined with acidity and alcohol.

Question 28

Describe a low risk wine.

Answer 28

Simple, unoaked with little residual sugar.

Question 29

Flavor matching or contrasting wine with food is readily accepted, but works only if what?

Answer 29

If the interaction of structural components works (sugar, fat, salt - sugar, alcohol, acid, tannin).

Question 30

Salt and acid may allow fish to be served with a red. But what type of fish would you almost always want to serve a white wine with?

Answer 30

Oily fish. Red wine will cause them to taste metallic.

Question 31

Medium/full bodied, baked white wines (white Burgundy/Fume Blanc) should be served at what temperature?

Answer 31

Lightly chilled. 50-55F.

Question 32

Light/medium bodied whites should be served at what temperature? (Muscadet, Pinot Grigio, New Zealand SauvBlanc, Fino Sherry)

Answer 32

Chilled. 45-50F.

Question 33

Sweet wines should be served at what temperature? (Sauterns, Eiswein)

Answer 33

Well chilled. 43-45F.

Question 34

Sparkling wines should be served at what temperature? (Champagne, Cava, Asti).

Answer 34

Well chilled. 43-50F.

Question 35

Light-bodied reds should be served at what temperature? (Beaujolais, Valpolicella)

Answer 35

Lightly Chilled. 55F.

Question 36

Medium/full bodied reds should be served at what temperature? (Red Bordeaux, Rioja, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port)

Answer 36

Room temperature. 59-64F.