WSET wine with food

Question 1

what is important to remember when it comes to understanding the interaction between food and wine?

Answer 1

people have different sensitivities to flavour and aroma components

Question 2

what can impair (försvaga) the sense of taste when it comes to foods?

Answer 2

food that is mouth- coating like creamy dishes or chocolate

Question 3

what two components in food tand to make the wines taste harder?

Answer 3

sweetness and umami

Question 4

what two components tend to make wine taste softer?

Answer 4

salt and acid

Question 5

what increases the feeling in the wine when there is sweetness and umami is the food?

Answer 5

bitterness, astringency (sammandragningen), acidity, warming effect of alcohol

Question 6

what decreases the feeling in the wine when there is sweetness and umami in the food?

Answer 6

body, sweetness and fruitiness

Question 7

what is e general rule when paring a sweeter dish with a wine?

Answer 7

the wine should have a hinger level of sweetness than the food

Question 8

what type of food is considered difficult to pair with wine?

Answer 8

food with high levels of umami but lack the salt

Question 9

give some examples of food that contains umami

Answer 9

asparagus, eggs, mushrooms and ripe soft cheeses

Question 10

where does the bitterness in the wine come from?

Answer 10

tannins extracted from grapes or oak

Question 11

what increases in the wine when there is acidity in the food?

Answer 11

the perception of body, sweetness and fruitiness in the wine

Question 12

what decreases in the wine when there is acidity in the food?

Answer 12

the perception of acidity in the wine

Question 13

what type of wine should a dish with high acidity be paired with?

Answer 13

a wine with high acidity, otherwise the wine tend too feel flabby or flat

Question 14

what increases in the wine when there is salt in the food?

Answer 14

the perception of body in the wine

Question 15

what decreases in the wine when there is salt in the food?

Answer 15

the perception of astringency, bitterness and acidity in the wine

Question 16

what can increase the fruit character and soften the astringency in the wine?

Answer 16

salt

Question 17

what can increase the feeling in the wine of the food is bitter

Answer 17

the bitterness of the wine

Question 18

what does chiliheat in the food increase in the wine?

Answer 18

the perception of bitterness, astringency, acidity and the burning effect of alcohol in the wine

Question 19

what does chiliheat in the food decrease in the wine?

Answer 19

the perception of body, richness, sweetness and fruitiness in the wine

Question 20

what type of wine should be drinken with with a dish that contains chiliheat?

Answer 20

a white wine with lower levels of alcohol and higher levels of sweetness

Question 21

how should you generally pair wine and food when it comes to flavour intensity?

Answer 21

they should have the same intensity, (except for curry that might need a non aromatic unoaked white wine)

Question 22

what does it mean when a wine “cuts trough” oily or fatty food?

Answer 22

higher level of acid in the wine, this combination can appear satisfying

Question 23

what does most of people prefer their wine to taste?

Answer 23

more fruity and less acidic, bitter and astringent (sammandragande)

Question 24

what can be helpful when selecting wine to partner dishes?

Answer 24

“high” and “low” risk categories

Question 25

what type of wine should you pair with a dish with high levels of bitterness?

Answer 25

white wines or low-tannin reds

Question 26

what is a “low” risk food?

Answer 26

food that are high in salt and/or (acid)

Question 27

what is a “high risk” wine?

Answer 27

high levels of bitterness and astringency from oak and grape tannins combined with high levels of alcohol and acidity

Question 28

what is a “low-risk” wine?

Answer 28

simple, unoaked wine with little residual sugar

Question 29

what can make a match likely to be unsuccessful?

Answer 29

if the structural pairing fails

Question 30

why are red meat often paired with red wine?

Answer 30

because the tannins in the red wine bind to the proteins in the meat that softens the tannins

Question 31

what can be an issue when paring red wine with fish?

Answer 31

the umami in the fish can make a red wine taste more bitter and astringent

Question 32

what taste can a oily fish and a red wine make?

Answer 32

metallic

Question 33

name some perfect matches

Answer 33

goatcheese and sancerre, muscadet or champagne with oysters, olives and manzanilla (dry sherry)