Wine With Food + Storage And Service Flashcards
1
Q
Primary Food Interactions
8-9
A
Sweetness Umami Acidity Salt Bitterness Chili Heat Other (Flavor intensity, acid and fat, sweet and salty)
2
Q
Applying Pairing Principles
9
A
High Risk Foods Low Risk Foods High Risk Wines Low Risk Wines Oysters
3
Q
Alternative Matching Approaches
9-10
A
Matching/Contrasting Flavors
Local Wine with Local Food
Red Wine with Meat; White with Fish
Search for Perfect Match
4
Q
Storage of Wine (10-11)
A
Long-term
Sealed with Cork
Strong Light
Vibrations
5
Q
Service of Wine
11
A
Service Temperature Glassware Opening a Still Bottle Opening a Sparkling Decanting Methods to Preserve
