Wine with food Flashcards
What two components in food make wine taste harder (more astringent, bitter, acidic) and less sweet and fruity?
Sweetness and umami.
What two components in food make wine taste softer (less astringent, bitter acidic and sweeter and more fruity)
Salt and acid.
Which has more of an impact? Food on wine or wine on food?
Food on wine.
Sweetness in food increases the perception of…?
Bitterness, astringency, acidity. Also warms the effect of the alcohol.
Sweetness in food decreases the perception of…?
Body, sweetness and fruitiness. It can make a dry wine taste less fruity and more acidic.
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?
Higher.
Umami in food increases the perception of…………………………………?
Bitterness, astringency, acidity. Has a warming effect on the alcohol.
Umami in food decreases the perception of………………………………………….?
Body, sweetness and fruitiness.
Foods high in umami and high in salt are more or less difficult to pair with foods high in umami and low in salt?
Less difficult. You need salt to counteract the harshness of the umami.
If you have an umami rich food, do you want a high tannin or low tannin red?
High tannin. In a high tannin wine, the change in perceived bitterness may not appear excessive.
Acidity in food increases the perception of…?
body, sweetness and fruitiness in the wine. It can bring a wine with high acidity into balance and enhance its fruitiness.
Acidity in food decreases the perception of…?
Acidity in the wine.
How does low acidity in wine affect the taste of food?
With low acidity in wine, high acidity in food can make the wine seem flat, flabby and lacking focus.
Salt in food increases the perception of…?
Body.
Salt in food decreases the perception of …?
astringency, bitterness and astringency.
Bitterness in food increases the perception of………………………….in wine?
Bitterness in the wine.
Chili heat in food increases the perception of……………………………..in wine?
Bitterness, astringency, and acidity as well as the burning effect of alcohol.
Chili heat in food decreases the perception of………………………………….?
Body, richness, sweetness and fruitiness of the wine.
Generally, you want the flavor intensity of the wine to match the flavor intensity of the food. True or false?
True.
Acid in wine and fat in food are a good pairing. True or false?
True.
Sweet wines and salty foods are a good pairing. True or false?
True.
If you have a dish high in sugar, what type of wine would you select?
One with at least as much sugar as the dish.
How can you offset a food high in umami?
Astringency will be emphasized, therefore chose a fruity wine. You could also add acid or salt to the food.
To offset bitterness in a food, what type of wine would you choose?
Whites, or low tannin reds.
To offset chili heat in food, what type of wine would you choose?
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.
If you have a food high in salt and acid, would you select a low acid or high acid wine?
High acid. Otherwise the wine will taste soft and flabby.
Describe a high risk wine.
High levels of bitterness and astringency from oak and grape tannins, combined with acidity and alcohol.
Describe a low risk wine.
Simple, unoaked with little residual sugar.
Flavor matching or contrasting wine with food is readily accepted, but works only if what?
If the interaction of structural components works (sugar, fat, salt - sugar, alcohol, acid, tannin).
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?
Oily fish. Red wine will cause them to taste metallic.
Medium/full bodied, baked white wines (white Burgundy/Fume Blanc) should be served at what temperature?
Lightly chilled. 50-55F.
Light/medium bodied whites should be served at what temperature? (Muscadet, Pinot Grigio, New Zealand SauvBlanc, Fino Sherry)
Chilled. 45-50F.
Sweet wines should be served at what temperature? (Sauterns, Eiswein)
Well chilled. 43-45F.
Sparkling wines should be served at what temperature? (Champagne, Cava, Asti).
Well chilled. 43-50F.
Light-bodied reds should be served at what temperature? (Beaujolais, Valpolicella)
Lightly Chilled. 55F.
Medium/full bodied reds should be served at what temperature? (Red Bordeaux, Rioja, Australian Shiraz, Chateauneuf-du-Pape, Barolo, Amarone della Valpolicella, Vintage Port)
Room temperature. 59-64F.
